MEXICAN RICE RECIPE

 

When we originally made this recipe it was as a side dish for some yummy stuffed peppers. 
We ended up with so much left over after feeding our family (2 adults, a teenager and a toddler) that we are going to be using it again for burrito bowls.

This would be a fantastic option for any meal preppers out there.

We used long grain white rice, however brown rice could be used if you are avoiding white rice.

INGREDIENTS:*


-2 cups of cooked rice (we used long grain white rice cooked according to directions)

-1 clove of garlic

-1tbsp of olive oil

-1 tbsp of chili powder

-1tbsp of cumin

-1 can of diced tomatoes (you will only be using 1 cup of the juice in the can for this recipe)

– 4-6 cherry or grape tomatoes chopped into quarters

-1 can of black beans that has been drained and rinsed.

METHOD:

1. Cook rice according to directions and set aside. Dice garlic clove.

2. In a small saucepan, heat up olive oil and add garlic. Saute on medium low heat for about 1 minute, then add grape tomatoes, chili powder and cumin

3. Saute mixture until grape tomatoes are slightly softer (approximately 2-4 minutes), then add 1 cup of juice from the canned tomatoes. Mix well

4. Pour juice mixture into the cooked rice. Add beans and stir.

*Jalapenos, onions and cilantro would be great additions for this recipe. We did not use these only because our kids do not like spicy foods. Instead, we added a Pico de Gallo mixture after. Happy Eating!

 

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