Do you often find your leftover brown rice to be dry and tasteless? I have a great way for you to transform that bland and dried out brown rice into something moist and flavorful. Using it in this Mexican rice recipe is an excellent choice. In fact, the leftover works better than the freshly made rice. It’s a leftover resurrection party!
Are you addicted to that restaurant style Mexican rice? Let me tell you a secret. This Mexican rice with black beans is even better than the restaurant style. It’s super easy to make and has multiple spicy and sweet flavors that your taste buds will appreciate.
Do you cook your black beans or buy them in a can? I always buy dry black beans in either 1 or 2-pound packages, soak them in cold water for at least 6 hours (or use the quick soak method), and then cook them in my pressure cooker.
It’s super quick and convenient if you use a pressure cooker to cook beans. It’s one of my favorite kitchen tools that saves me time, energy, and money. It takes me around 15 minutes to get 1 pound of black beans cooked. Fifteen minutes vs. 1 hour, what a big difference! In addition to that, I haven’t had a burnt or failed batch of cooked beans yet.
I have made many dishes that use black beans, such as Sweet Potato Black Bean Chili, Black Bean Vegan Enchiladas, and Black Bean Meatless Balls, etc. I often end up with a surplus of one or two cups of cooked black beans. I said it’s going to be a leftover party. My leftover black beans are going to join the brown rice this time.
With only a few typical ingredients used in Mexican cuisine, you can make this fabulous homemade sauce with bold flavors in no time. To make this sauce, you’lI need:
Bell peppers (red, orange, or green)
Cumin powder (freshly ground preferred)
Salsa (I used Pace® Mango and Habanero Fire salsa)
The variety of spicy flavors from the garlic, onion, salsa, and cumin blends really well with the sweet and tangy taste from the salsa and tomato. You can almost sense the excitement the beans and rice are experiencing as they anticipate bathing in this glorious flavor-infusing sauce. The rice and beans not only absorb the moisture from the sauce, but also become infused with all the fantastic flavors. It’s a win-win.
If you happen to have some leftovers and want to turn them into a healthy, quick, and flavorful meal, you should definitely try this recipe. This Mexican rice with black beans tastes absolutely great on its own. Better yet, you can serve it with some leafy lettuce and wrap with tortillas. Enjoy your dining at home with a better-than-restaurant meal.
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 1 large orange bell pepper, diced
- 2 teaspoons cumin powder
- ½ teaspoon salt
- 3 tablespoons tomato paste
- 3 tablespoons salsa (I used Pace® Mango and Habanero Fire salsa)
- ¾ cup water
- 2-½ cups cooked brown rice (leftover preferred)
- 2 cups cooked black beans, rinsed and drained
- 2 teaspoons cilantro leaves, finely chopped
- 4 lemon wedges
- Heat a sauté pan over high heat. Add oil after the pan is hot and then wait for 15 seconds until the oil is hot. Reduce the heat to medium and add garlic and onion. Sauté until the onion starts getting soft and fragrant. Approximately 2 minutes.
- Add diced peppers, cumin powder, and salt into the sauté pan. Stir and sauté for another 2 minutes.
- Add tomato paste, salsa, and water to the sauté pan. Stir to mix well. Bring the sauce to broil over high heat. Stir in brown rice and black beans and cook for another 3 minutes.
- Garnish with cilantro leaves and serve with lemon wedges.