Beans and Rice
Beans and rice. I wouldnt really call this a Mexican dish but this is great for making burritos.
Beans and rice. I wouldnt really call this a Mexican dish but this is great for making burritos.
- 1 tablespoon cider vinegar
- 2 teaspoons extra virgin olive oil
- 1/8 teaspoon pepper
- 1 medium onion chopped
- 1/3 cup fresh cilantro chopped
- 2 gloves garlic minced
- 1/4 cup vegetable broth
- 1/4 teaspoon hot pepper sauce
- 1 cup instant brown rice
- 1 medium red bell pepper seeded and diced
- 19 ounce can black beans or dark red kidney beans rinsed
- Carbohydrate 49.7536925 g
- Cholesterol 0 mg
- Fat 3.88263140265 g
- Fiber 3.07026566115301 g
- Protein 4.9219525 g
- Saturated Fat 0.632285249502912 g
- Serving Size 1 1 Serving (288g)
- Sodium 683.024630208261 mg
- Sugar 46.683426838847 g
- Trans Fat 0.252640499902512 g
- Calories 254 calories
Step-by-step
- Cook rice according to package directions.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring often, for 2 minutes. Add bell pepper and garlic; cook, stirring often, until softened, 2 to 3 minutes. Add beans, broth, vinegar, hot sauce and pepper; cook until heated through, 1 to 2 minutes. Add the hot rice and cilantro; mix well.
What transforms basic pantry staples into a cohesive skillet meal rather than a dry bowl of grains? Combining legumes and starches requires careful moisture management so the rice absorbs flavorful liquids without becoming gummy. This dish relies on instant brown rice cooking rapidly while aromatics sweat in a wide skillet over medium-high heat.
- Rinse canned black beans thoroughly in a colander until the starchy canning liquid runs completely clear, preventing a metallic aftertaste in the finished mixture.
- Dice the red bell pepper into uniform pieces no larger than one-quarter inch to ensure they soften alongside the minced garlic within three minutes.
- Store leftover portions in an airtight glass container in the refrigerator for up to three days, adding a splash of vegetable broth before reheating to restore moisture.
- Substitute cider vinegar with fresh lime juice at a one-to-one ratio if a sharper citrus brightness is preferred over fermented fruit acidity.
Leftovers retain their structural integrity well and easily transition into tortilla fillings the following afternoon. Maintaining moderate skillet temperatures prevents the vegetable broth from evaporating too quickly before the beans heat through.
