Mexican Inspired Bean Rice with Corn / Healthy One Pot Meal / Mexican Bean Rice / Recipe
Mexican Inspired Bean Rice with Corn is a healthy one pot meal recipe that is prepared with rice, corn, semi-boiled red kidney beans, tomato, onion, bell peppers and a few spices. This recipe can be quickly prepared using canned beans & frozen corns. However we have used boiled kidney beans & fresh corns.
Kidney beans are available in different varieties and sizes. . It comes in a variety of colours and patterns, including white, cream, black, red, purple, spotted, striped, and mottled.
These beans are rich in nutrients. They are among the best sources of plant-based protein. They’re also rich in healthy fibres which moderate blood sugar levels and promote colon health. They are also a good source of several vitamins and minerals, such as molybdenum, folate, iron, copper, manganese, potassium, and vitamin K1. Kidney beans help in reducing cholesterol so are good for heart health. Due to the fibre content, kidney beans make the people feel full for longer time and avoid over-eating, thus help in weight management.
Corn is rich in vitamin C, an antioxidant that helps protect your cells from damage and wards off diseases like cancer and heart disease. It is good for eye health and prevents the lens damage that leads to cataracts. Corn also has smaller amounts of vitamins B, E, and K, along with minerals like magnesium and potassium.
Method of boiling kidney beans -
Take 1 cup (200g) small red kidney beans, wash it and soak overnight. Transfer to a pressure cooker. Add 1 tea spoon salt, ½ tea spoon oil & 1¼ cup water (the beans should be well immersed in water). Give 1 whistle on high flame then cook for 8-10 minutes on low flame. After 8-10 minutes, turn off the flame. Let the pressure of cooker release on its own. Before making rice remove excess water from the beans using a strainer & refrigerate the boiled kidney beans for some time. Excess water of boiled kidney beans can be used in making curry or dal.
Try this recipe & you’ll love it.
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Ingredients -
Rice – 1 cup (200g)
Small red kidney beans – 1 cup (200g)
Corn kernels – 1 cup
Cooking oil – 4 large spoons
Onion (chopped) – 2 medium
Green bell pepper – (cubes)
Red bell pepper – (cubes)
Garlic (finely chopped) – 2 tbsp
Tomato puree (deseeded) – ¾ cup
Roasted cumin powder (jeera) - 1 tsp
Crushed red chilli powder (kuti mirch) – 1 tsp
Kashmiri lal mirch – ½ tsp
Salt – as per taste
Water – 1¼ cup
Lemon juice – 2 tbsp
Crushed pepper corns (kali mirch) – 1 tsp
Spring onion greens (finely chopped)
Coriander leaves (finely chopped)
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Do remember cooking is an art not a science.
Quantity of ingredients needs to be altered as per the local taste and your personal preferences.
Follow the steps carefully to get the best results.
#ricerecipe
#mexicanfoodrecipes
#mexicancuisine
Mexican Black Bean, Corn and Rice Casserole
#mexicancasserole #jalapeños #blackbeancornandrice #CincodeMayo #glutenfree #vegetarian #meatless
Ingredients:
1 cup rice cooked per package directions
2 tablespoons butter
4 ounces cream cheese
1 medium onion, chopped
1 poblano pepper, chopped
2 jalapeño peppers, chopped (seeds removed)
1 green pepper, chopped
1 Roma tomato, diced
2-3 cups corn kernels
1 can (15 ounce) black beans, rinsed and drained
Juice of 1 lime
2 tablespoons chopped cilantro
½ teaspoon cumin
½ teaspoon paprika
⅛ teaspoon cayenne (optional)
4 ounces shredded Cheddar cheese (block style)
Sour cream for garnish
Directions:
Preheat oven to 400F
Place the butter and cream cheese in a medium size casserole dish and use the oven to melt the butter and soften the cream cheese. Remove from the oven and stir to combine.
In a large bowl, combine the onion, peppers, tomato, corn and black beans. Add the lime juice, cilantro and seasonings. Combine with the rice and add to the casserole dish, stirring into the butter and cream cheese mixture. Cover and bake for 20-25 minutes. Remove cover, add shredded Cheddar cheese and return casserole to oven set on Broil. Broil for 2-3 minutes or until the cheese is bubbly.
Serve with sour cream.
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Mexican Brown Rice and Black Bean Casserole
Mexican spices and several vegetables are mixed with brown rice in this healthy, flavorful, and freezable casserole dish.
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✅Ingredients
• 1 1/2 cups brown rice
• 3 cups vegetable broth can substitute chicken broth
• 1 tablespoon olive oil
• 1 onion diced
• 2 small zucchinis diced
• 8 oz mushrooms sliced
• 1 teaspoon ground cumin
• 3 cloves garlic crushed
• 2 cups canned black beans
• 4 oz diced green chiles drained
• 3 large carrots shredded
• 2 cups mozzarella cheese divided
✅Instructions
1️⃣ 00:00:21 - Place the rice and broth into a large saucepan over high heat. Bring to a boil, cover, and reduce heat to low. Let simmer, covered, for 40-50 minutes until all liquids have been absorbed by the rice. Remember that brown rice takes longer to cook than white and you should check the packaging for estimated cooking times.
2️⃣ 00:00:52 - Before the rice is done, heat olive oil in a large skillet over medium-high heat. Saute the onions, zucchini, and mushrooms for about 5-7 minutes until all are cooked through. Add in the cumin and minced garlic and cook for an additional 1 minute. Remove from heat and place in a large mixing bowl.
3️⃣ 00:01:40 - In the large mixing bowl, combing the saute mixture, black beans, green chiles, carrots, cooked rice, and 1 cup of cheese. Stir with a spoon until everything is distributed fairly evenly. Transfer to a 9x13 baking dish that has been lightly sprayed with nonstick spray. Top with the remaining 1 cup of cheese.
4️⃣ 00:02:57 - Cover with aluminum foil **(See cooking lesson below)** and bake in a 350 degree oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to let the cheese get slightly browned.
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MEXICAN RICE // Step by Step // added tips❤️
Mexican rice is something we had at least twice a week growing up, I have continued the tradition to this day, and I guess it’s because this Mexican rice is delicious and because it also goes well with just about anything. People prepare this side dish many different ways, some use tomato sauce, some use tomato paste and some only use tomato flavored chicken broth but I like to use fresh tomatoes, garlic and spices along with chicken broth instead of water , and that’s where the perfect authentic flavor comes in. Mexican rice is very easy to prepare and it’s delicious when when done right. In this video I will show you how to make it step by step. I hope you give it a try. ❤️
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Vitamix a3500
Vitamix blending cup and bowl
*TIPS BELOW
INGREDIENTS __________________________
1 C. Long grain rice
2 medium Roma tomatoes
1/4 small onion
2 large garlic cloves
1/2 tsp freshly ground cumin (or store bought)
1/2 tsp onion powder
Salt as needed
Fresh ground black pepper
1 Tbsp Tomato bouillon chicken flavor (I like KNORR)
2 C. Chicken broth
2 Tbsp canola oil
EXTRAS -(small piece onion, 1 garlic clove when browning rice)
ADDED TIPS-
1. You can use jasmine rice
2. I like to pass my tomato mixture through a sieve
3. Do not lift lid when cooking
4. Let sit 15 minutes after cooking
5 cooking time can differ depending on your stove, skillet and temperature setting
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#mexicanrice
#mexicanfood
#rice
Tasty Ground Beef And Rice Casserole | Quick And Easy Weeknight Recipe | Ground Beef Casserole
Tasty Mexican Ground Beef And Rice Casserole One Pot Quick And Easy Weeknight Recipe! Scroll to the bottom for the full recipe!!
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Mexican Beef And Rice Casserole Recipe
oil
1 pound ground beef
1 onion diced
1/2 tsp garlic paste 3 garlic cloves minced
15 oz canned corn
15 oz canned black beans
1 packet taco seasoning
14 oz jar chunky salsa
1 1/2 cup chicken broth
1 cup minute rice
2 cups Mexican cheese
Preheat oven to 375F
Spray a 9x13 casserole dish with non-stick spray
Cook the onions and garlic. Brown the meat.
Combine all the above ingredients in the prepared casserole dish.
Cover with foil and bake for 20-25 minutes
Add the remaining cheese and bake uncovered for 5 minutes.
How to make Mexican Casserole / Vegetarian Casserole | Indospice
Layered Mexican Casserole with Corn Tortillas, Vegetables and Black Beans
Ingredients-
Sauce:
Oil- 1/4 cup
Butter- 1 tbsp
All Purpose flour- 1/4 cup
Mexican chili powder or Paprika- 2 tbsp
Garlic Powder- 1 tsp
Onion Powder- 1tsp
Cumin Powder- 1tsp
Pepper Powder- 1/2 tsp
Dried Oregano- 1 tsp
Tomato paste- 2 tbsp
Vegetable stock or water- 2 cups
Vegetable- Bean Mixture:
Onion- 1 chopped
Garlic- 3 cloves chopped
Green Pepper- 1 cup chopped
Colored Pepper- 1 cup chopped
Black beans- 1 ( 15 oz. can)
Corn( Frozen and thawed or canned)- 1 cup
Cilantro- Chopped
Cumin Powder- 1 tsp
Pepper powder- 1 tsp
Salt to taste
Corn Tortillas
Cheddar Cheese- Grated