Mexican Rice and Beans is a traditional side that pairs well with many traditional Mexican dishes. This quick, tasty version is no exception!
Prepare rice according to package directions, substituting chicken broth for water. Drain rice, reserving 1/2 cup of chicken broth.
Heat oil in a large skillet set over medium heat. Cook sausage for 5 to 8 minutes, or until lightly browned. Stir in onions, jalapeños, chili powder, cumin, salt and pepper. Cook for 3 to 5 minutes, or until vegetables are slightly softened.
Add black beans, diced tomatoes and reserved chicken broth to skillet. Bring to a boil and stir in rice. Cover and cook for 3 to 5 minutes, or until most of the liquid is absorbed. Let stand, covered, for 5 minutes.
Divide rice among plates. Top with cheese, sour cream and cilantro. Serve with lime wedges.
Our Mexican Rice and Beans make a great side dish for huevos rancheros. Or, this dish can also be used as a filling for burritos.
Try garnishing this dish with some sliced avocado for added flavor, texture and color.