Mexican Rice and Beans
Enjoy Mexican for dinner with this perfect side of rice and beans made with Success® Brown Rice, chorizo, black beans, tomatoes, chili powder and Cheddar cheese.
(2 votes, average: 4.50 out of 5)
Ingredients
- 2 bags Success® Brown Rice
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 lb chorizo sausage, casings removed
- 1 onion, diced
- 1 jalapeño pepper, seeded and diced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (19 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup shredded Cheddar cheese
- 1 cup sour cream
- 2 tbsp finely chopped fresh cilantro
- lime wedges
Instructions
Mexican Rice and Beans is a traditional side that pairs well with many traditional Mexican dishes. This quick, tasty version is no exception!
Step 1
Prepare rice according to package directions, substituting chicken broth for water. Drain rice, reserving 1/2 cup of chicken broth.
Step 2
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.
Step 3
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.
Step 4
Divide rice among plates. Top with cheese, sour cream and cilantro. Serve with lime wedges.
Recipe Tips
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.
Tags
