Dive into the heart of Mexican cuisine with our Savory Mexican Brown Rice and Beans Fiesta. This dish is a wholesome, hearty blend of nutritious brown rice and flavorful beans, simmered with a medley of spices and herbs. It's a perfect vegetarian main or side dish, packing both health and flavor in every spoonful. Ideal for those seeking a comforting yet nutritious meal, this recipe is a testament to the simple yet rich flavors of traditional Mexican cooking.
Preparation and Cooking Times
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Servings and Serving Size
- Servings: 6
- Serving Size: 1 cup
Nutritional Profile (per serving)
- Calories: 210 kcal
- Protein: 7g
- Carbohydrates: 40g
- Fat: 3g
- Fiber: 6g
- Sodium: 300mg
Ingredients
- 200 grams (7 ounces) brown rice
- 400 grams (14 ounces) canned black beans, drained and rinsed
- 800 milliliters (27 ounces) vegetable broth
- 100 grams (3.5 ounces) onion, diced
- 2 cloves garlic, minced
- 10 grams (0.35 ounces) cumin powder
- 5 grams (0.18 ounces) chili powder
- 5 grams (0.18 ounces) paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Method of Preparation
- In a large pot, sauté onions and garlic until translucent.
- Add brown rice, cumin, chili powder, paprika, and vegetable broth.
- Bring to a boil, then reduce heat and simmer covered until rice is tender.
- Stir in black beans and cook until heated through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Tips for Culinary Success
- Rinse brown rice before cooking to remove excess starch.
- Add a bay leaf to the rice for an extra layer of flavor.
- For a spicier dish, include diced jalapeños or a dash of cayenne pepper.
Frequently Asked Questions (FAQs)
Can I use a different type of bean?
Absolutely! Feel free to use pinto beans, kidney beans, or any other type of bean.
How can I make this dish vegan?
This dish is already vegan-friendly, making it perfect for a plant-based diet.
Can I store leftovers?
Yes, this dish can be stored in an airtight container in the refrigerator for up to 3 days.