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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????️ How to Make Mexican Rice and Beans ????️ Easy One Pot Meal | Authentic Mexican Rice Recipe at Home
How to make Mexican rice at home? Authentic Mexican rice and beans are very easy to make at home. Follow the recipe to get the best Mexican rice recipe!
Mexican rice recipe, or Spanish rice in some sources, is an easy one pot meal that you must try at home. It is possible to cook restaurant style Mexican rice recipe in just one pot, and in less than 30 minutes.
In my vegetarian recipes, I love to use Mexican red rice because it is full of proteins and very delicious. It adds multi-dimensional jot into meals with its vivid purple color, great texture, delicious taste and high nutritional value in terms of proteins and carbohydrates. That is why I absolutely love to cook Mexican vegetable rice for any occasion.
The secret to cook fluffy Mexican rice my avoiding to make it sticky is to wash your rice well to rinse the starch. Secondly, toasting the rice with oil also helps a lot. By following these tricks, your instant pot Mexican rice will be fluffy and delicious with full of nutrition.
Spanish rice and beans may be a go-to recipe because of its easy preparation and because it is one of the simplest one pot meals. You do not have to cook rice separately; all vegetables and rice cook together in one pot.
I recommend you to try this easy Mexican rice recipe (or easy Spanish rice - in other words). Homemade Spanish rice will be one of your favorite recipes to cook for yourself, your children or your friends. This can be a main meal or a side dish next to another Mexican meal. Or, if you wonder how to make Mexican rice with vegetables or how to make Mexican rice bowl to combine with other meals, here is a great one.
Let’s make this instant pot Spanish rice at home and let me know in the comments how it went!
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
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Panic Fried Black Beans and Rice - You Suck at Cooking (episode 107)
Combining beans and rice is an idea I came up with one time when I was trying to think of something cool and original to do with food. I took the beans and the rice and then I combined them with some spice and it turned out good. It just goes to show that taking risks sometimes pays off.
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Recipe:
My Ron's favorite BLACK BEAN AND CORN SALAD/ Side dish /Vegetarian/Easy ❤
(All Videos) RACHEL COOKS WITH LOVE
This is an amazing salad, perfect side dish, dip or full meal. There is no doubt that this salad is on top of my list when barbecuing, grilling burgers or when I need a potluck dish because it's always a hit, i use it as a garnish in our meat tacos or a a topping in our burgers. My Ron always asks for it. When entertaining friends i like to set out an assortment of chips and serve it as an appetizer dip, then I watch it disappear quickly. If you're a vegetarian, and looking for a perfect meal this is it, just leave out the cheese and your set, you can make the perfect lettuce tacos, always crunchy and delicious. It's always best when eaten the same day, or your avocado can turn brown, this BLACK BEAN AND CORN SALAD, is easy to make and it's loaded with nutrients.
INGREDIENTS
3 ears of corn
1 Tbsp salt (for boiling corn)
2 Cans black beans (drained and rinsed)
1/2 med purple onion (diced)
1/2 large orange bell pepper (diced)
1 pint cherry tomatoes (cut in half)
1 Large jalapeño (seeds removed and diced fine)
1 large garlic clove (finely minced)
zest of 1 lime
med/large bunch chopped cilantro
COTIJA cheese 1/3 10oz. package (crumbled)
1/2 -3/4 C. Zesty Italian dressing
1 large avocado (cubed)
salt to your liking
• you can leave out the cheese if vegetarian
• best if eaten the same day
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.