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
********
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
Subscribe for my latest vegan recipes!
✅ Follow Food Impromptu:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu ⤵️
#MexicanVeganRecipe #RiceAndBeansRecipe #FoodImpromptu #MexicanRecipes #MexicanRiceAndBeansRecipe #EasyVeganRecipes #EasyMexicanRiceRecipe #HealthyVeganRecipes #VeganFood #HealthyRecipes
Glazed haddock on warm black rice salad with Seggiano Foods
Well would you look at this?! The lovely folks @seggianofoods have got an incredible range of delicacies and I couldn’t help create this delicious Sicilian Mandarin glazed haddock served on a warm black rice salad… sounds incredibly posh but so easy and definitely one to share!
Seggiano’s Mandarin Glazed Haddock on bed Black Rice by Theo Michaels
Serves 4
Pre-heated oven 200FAN/220c
Ingredients:
500g side haddock (or 4 fillets)
2 spring onions, finely sliced
Bed Black Rice:
250g black rice (Seggiano)
Handful fresh parsley, chopped
2 handfuls baby spinach leaves
¼ red onion, finely diced
3 tbsp wild fennel & tomato pesto (Seggiano)
Generous pinch salt
30ml olive oil
15ml white balsamic vinegar (Seggiano)
80g pomegranate seeds
Glaze:
100g Sicilian mandarin conserve (Seggiano)
30ml honey
15ml white balsamic vinegar (Seggiano)
Juice ½ lemon
Generous pinch salt
1 clove garlic, crushed
Method:
Add the black rice to a saucepan with four times the amount of water and simmer for 25-30 minutes, until cooked. Once cooked, drain and while the rice is still warm fold in the baby spinach leaves to gently wilt (you’ll want to do this in batches). While waiting for the rice to cook; stir together all the other black rice ingredients in a large mixing bowl and combine with the cooked rice and wilted spinach once done.
Mix together all the glaze ingredients until well combined. Lightly oil a baking tray, lay the haddock fillet/s onto the tray skin side down and generously spoon the glaze over the fish until totally covered. Cook in preheated oven for 12 minutes.
Pour the back rice mixture over a large serving platter, place the cooked fish on top and garnish with a scattering of spring onions and serve!
homemade cold rice salad recipe | rice recipes | salad recipes | camping recipes | BBQ recipes
this Indian style rice cold salad is a simple stunning little salad. packed full of cashews sultanas and coriander. really cheap and easy to make. free recipe below
3 cups chicken stock
1 cinnamon stick
4 cardomom pods
1 and 1/2 cups basmati rice
1 tea sp olive oil
1 brown onion finely chopped
1/2 tea sp ground turmeric
1 tea sp ground cardomom
1 tea sp ground coriander seeds
1 carrot grated
1/4 cup sultanas
1 lebanese cucumber peeled and finely chopped
1 cup roasted cashews
1/2 cup coriander (cilantro) chopped
dont forget to subscribe its free and will help me to continue giving you great recipes. cheers mate and have yourself a great day :)
Warm Wild Rice Salad Full Of Flavor and Crunch
A delicious warm Wild Rice Salad made with sautéed mushrooms, a sweet crunchy apple, salty soft goat cheese, and crunchy chopped walnuts. An explosion of taste and texture!
Printable recipe:
Ingredients:
1 cup wild rice (*not wild rice blend, just wild rice)
8 oz brown mushrooms
1 red bell pepper
1 bunch kale
1 Tbsp butter
1/4 cup olive oil
1/2 lemon
1 tsp Dijon mustard
1 tsp honey
1/4 cup chopped walnuts
1/4 cup crumbled goat cheese
1 red apple
sea salt
pepper
If you try this recipe tag me on Instagram and show me :)
How to eat more salads | FeelGoodFoodie
If you don't like salads, follow these three tips for more veggies in your diet: chop everything small, add cheese, and eat your salad with chips.
#eatmoreveggies #eatmorevegetables #eatmoresalads #saladrecipe #saladrecipes #saladtips
????MORE WAYS TO CONNECT
Website:
TikTok:
Instagram:
Facebook:
Pinterest:
Twitter / X:
Easy Mediterranean-inspired healthy recipes for you & your family.
Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
I’m all about easy, last-minute meals and recipe ideas that don't compromise on flavor or nutrition. From fresh and convenient recipes to step-by-step tutorials, I’ve got you covered for those hectic days when you need a delicious meal fast!
Inspired by the Lebanese foods and dishes of my childhood, everything I make has a little Mediterranean, a lot of freshness, and a good dose of flavor. It’s not ordinary, but it is easy. Mostly, it’s good – so good!
I’ll inspire you with delicious, healthy recipes.
I’ll guide you through essential cooking tutorials.
I’ll entertain you with cooking videos that bring you into my kitchen.
I just launched Oath - my own brand of oat bars, overnight oats and granola!
Check it out at
???? THANK YOU FOR WATCHING!
7 Days, 7 Salad Recipes
Shop the recipe!
Credits:
Tasty Recipes
Welcome to the official YouTube channel for all your Tasty recipe needs. Join us as we dig into loads of fun and drool-worthy dishes. From easy make-ahead meals to dinner party showstoppers, grab your apron and let's get cooking! Craving seconds? Subscribe!
Connect with Tasty:
Shop the NEW Tasty Merch:
Shop the Tasty Kitchenware line:
Subscribe to Tasty Newsletters:
Check out our website:
Follow us on Instagram:
Like us on Facebook:
Follow us on Twitter:
Find our recipes and buy the ingredients all in one place. Download the Tasty app today:
GET MORE BUZZFEED:
SUBSCRIBE TO BUZZFEED NEWSLETTERS:
MUSIC
Licensed via Audio Network