This classic comfort food combination is simple and comes together easily with pantry staples. Warm fragrant spices make this versatile side flavorful and delicious with any main Mexican dish!
MEXICAN RICE AND BEANS
Course: SidesCuisine: MexicanDifficulty: Easy6
servings15
minutes50
minutesThis fragrant rice and beans dish comes together easily with pantry ingredients. Pinto beans, long grain rice, vegetables, warm spices, and cheeses make this side dish simply delicious!
Ingredients
1 tablespoons vegetable oil
2 cloves garlic, minced
2 green onions, greens and whites sliced
1 jalapeno, seeded and minced
1 bell pepper (choice of color), diced
1 cup long-grain rice
1 ½ cups low-sodium chicken broth, plus more if needed
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1/2 teaspoon turmeric
One 16-ounce cans pinto beans, drained
One 14.5-ounce can fire roasted diced tomatoes
¼ cup grated Cheddar cheese
¼ cup Oaxaca cheese cut in small cubes
Chopped fresh cilantro, for serving
Directions
- Heat the oil in a large Dutch over medium high heat. Add the garlic, green onions, bell pepper, and jalapeno and cook for 3 to 4 minutes.
- Reduce the heat to low and add the rice, cumin, salt, pepper, and tumeric. Cook, stirring to make sure the rice doesn’t burn, about 3 minutes.
- Then add the chicken broth, beans, tomatoes and stir together. Bring the mixture to a boil on medium high heat, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- With heat off, top the rice and beans with both cheeses. Then bake with the lid off until the cheeses melt and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.
Notes
- Oaxaca is a semi-soft cheese originated in Mexico. It’s a mild flavor cheese like a young Monterey Jack but a texture like mozzarella. Grated Monterey Jack may be used in place of Oaxaca cheese.
