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  • Writer's pictureDairy Keen

Mexican Beans and Rice

Life has turned stressful and different but looking at the bright side we are spending a lot of time with those we love. I am looking to make some meals from all the things in my pantry. I have things that I can’t remember buying. Always look at the use by dates BUT remember there is a big difference between “Best By” and “Use By”. “Best By” means you can continue to consume it, although it may not be as flavorful or nutritious, such as in canned goods. “Use by” means it may be spoiled, as in milk.


I made this one pot dish; it was cheap and filling and lots of protein in the beans. It also freezes well. It is even can be made vegetarian and gluten free.


Mexican Beans and Rice

3 Tablespoons oil

1 Tablespoon minced garlic

¼ Cup minced onion

1 jalapeno, minced

2 Cups long-grain rice

3 Cups chicken or vegetable broth

1 ½ teaspoon ground cumin

1 teaspoon salt

½ teaspoon cayenne pepper or black pepper

14.5 ounces of canned diced tomatoes

10 ounce can diced tomatoes and green chilies or 1 ¼ cup salsa

¼ Cup chopped Fresh Cilantro, plus some for garnish

32 ounces of canned pinto beans, drained

Over medium-high heat the oil in a medium saucepan. Add the garlic, onion and jalapeno. Cook for 4 minutes. Add the rice and cook about 3 minutes. Stirring to make sure the rice doesn’t burn. Add the broth, cumin, salt, pepper, both diced tomatoes and stir together. Bring mixture to a boil then reduce heat to low. Cover and simmer until the rice is done. 20 minutes. Add the cilantro and beans and heat. Taste and adjust seasonings. Can be served with melted cheese or a fried egg on top, or sour cream and avocado.

Stay safe out there!



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