Mexican Beans and Rice Recipe
A hearty mix of beans, rice, and bold Mexican spices, this dish is packed with flavour and colour. Perfect as a filling side or a satisfying main on its own.
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Ingredients
2 tbsp Oil
1/2 Onion chopped
2 Garlic cloves
1 can Red Kidney Beans drained
1 cup Rice cooked
1 can Green Beans drained
Salt to taste
2 tsp Cumin
Chilli Powder to taste
1 can Tomato diced and drained
1 cup Water
2 tbsp Oregano
2 tbsp Coriander
Instructions
- Add 2 tbsp oil to a large pan and fry 1/2 chopped onion with 2 garlic cloves until the garlic begins to brown.
- Add 1 can drained red kidney beans, salt to taste, 2 tsp cumin, and chilli powder to taste. Mix well.
- Add 1 can diced and drained tomatoes and 1 cup water. Stir and bring to the boil.
- Reduce heat to medium and simmer until the beans have absorbed most of the liquid, stirring occasionally.
- Add 1 cup cooked rice, 1 can drained green beans, 2 tbsp oregano, and 2 tbsp chopped coriander.
- Cook, stirring, until the rice is heated through.
- Serve garnished with extra fresh coriander or your favourite herbs.
Hints & Tips
- Use fresh herbs – Fresh coriander and oregano will give the dish a brighter, more vibrant flavour than dried.
- Adjust the heat – Add more or less chilli powder depending on how spicy you like your food.
- Swap the beans – Black beans or pinto beans work just as well if you prefer a different flavour or texture.
- Make it a meal – Serve with warm tortillas, avocado, and a squeeze of lime for a complete dinner.
- Cook your own beans – If you have time, cooking beans from scratch will give you more control over texture and seasoning.
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