Mexican Rice and beans are traditional sides that pair well with many traditional Mexican dishes and this tasty version is no exception.
Prepare rice according to package directions, substituting chicken broth for water. Drain rice, reserving 1/2 cup chicken broth.
Heat oil in large skillet set over medium heat; cook sausage, for 5 to 8 minutes or until lightly browned. Stir in onion, jalapeño, chili powder, cumin, salt, and pepper; cook for 3 to 5 minutes or until slightly softened.
Stir in black beans, diced tomatoes, and reserved chicken broth; bring to boil. 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 serving dishes. Top with cheese, sour cream, and cilantro. Serve with lime wedges.
Top with avocado, if desired
Use Mexican Rice and Beans as a side dish for huevos rancheros or use as a filling to make burritos.
There are certain dishes that you can never go wrong with and when it comes to Mexican cuisine, a side of rice and beans is always a good choice. It’s simple, delicious, and pairs perfectly with many foods. Our version is particularly tasty because it is made with Success® Brown Rice and is loaded with the flavors of chorizo, black beans, tomatoes, chili, and melty cheddar cheese.
Whether you are having a perfectly grilled steak, some sizzling shrimp fajitas, crispy flautas, or saucy enchiladas, you can be sure that this perfectly seasoned rice and beans dish will brilliantly complement your meal. Spend little time on this simple recipe and focus your chef skills on the main course. Simply cook the rice, brown the chorizo, sautee the veggies, put it all together, and serve. Yes, it’s that simple! You may want to consider making a bit extra because it will disappear as soon as you serve it.