Mexican-Inspired Rice with Beans
We adore Mexican, Spanish, and Tex-Mex cuisine and eat it monthly. Enchiladas and tacos are our favorite, but we love side dishes, too. Today, we’re sharing our version of Arroz Rojo. These are the top reasons why we love this recipe:
- colorful rice with a lot of vegetables
- a delicious side dish for a variety of meat and vegetable dishes
- the perfect dish for picnics, lunch, dinner
- vegan and dairy-free
What to serve with Mexican-Inspired Rice with Beans
Mexican-Inspired Rice with Beans is a delicious side dish that we can serve with meat or vegetarian/vegan dishes. We love serving it with one of these:
- Chicken Fajitas
- Chicken Quesadilla
- Roasted Pork Tacos with Pineapple (Al Pastor)
- Ground Beef Enchiladas
- Easy Chicken Enchiladas
- Smoked Paprika Chicken Wings
Storing
Mexican-Inspired Rice with Beans stores well.
Keep cooked and cooled Mexican-inspired rice with Beans in an airtight container. Seal tightly and place in the fridge for up to 3 days. Before serving, reheat in a pan on the stove or in the microwave.
How to make Mexican-Inspired Rice with Beans at home (VIDEO)
Check this quick video to master this Mexican-Inspired Rice with Beans recipe at home.
Next, try these delicious side dishes
- Buckwheat Stir Fry with Vegetables
- Slovenian Buckwheat Porridge or Ajdovi zganci
- Baked Sweet Potato
- Spaetzle
- Mlinci or Baked Noodles
- Roast Potatoes with Paprika
- Ricotta Gnocchi
METHOD
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preparation
Rinse the rice under running water and leave on the colander until needed.
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sauté the vegetables
Add oil to a large pan and place over medium heat. Add the diced onion, bell pepper, and jalapeño, and sauté the vegetables for 8 minutes over low heat. Add the rice, stir, and pan-fry for 4 minutes. Add the minced garlic and season with paprika powder and tomato paste. Cook for 2 minutes.
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Mexican-inspired rice
Add diced tomatoes and pour in 300ml (1 1/4 cups) water or chicken broth. Season with salt and bring to a boil. Reduce the heat, cover with a lid, and cook for 12 - 14 minutes. Add the rinsed and drained black beans and frozen peas. Stir, cover with a lid, and cook for 4 minutes.
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Serve
Before serving, stir the lime juice into the rice and sprinkle with chopped parsley or coriander (cilantro).
