Mexican Brown Rice With Brown Beans Recipe

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

A Complete Food With Rice, Beans, and Vegetables

Sometimes, we get bored of making the same old combinations for meals. Making pancakes, rice, curry, side dish, etc., is routine. Today, I wanted to make a rice dish that has everything, like rice, beans, and vegetables.

So I made Mexican brown rice with brown beans. It came out so well that we finished it quickly. It was a delightful and satisfying meal. All the ingredients used in this recipe are natural, with nutrients that made this dish super healthy.

You can eat it as is. However, a mildly spicy, yogurt-based side dish will surely enhance the taste and make this meal more delightful. I served it with a cucumber-onion raita.

Here, I share a detailed, step-by-step recipe for making Mexican brown rice.

Cook Time

Ingredients

• 1 big cup brown rice, washed, soaked in fresh water for 10 minutes
• 1/2 cup brown beans, washed, soaked in fresh water for 10 minutes
• 1/4 cup onions, finely chopped
• 1 cup mixed vegetables, such as, French beans, carrots, and capsicum, made into pieces
• 1/4 small cup tomato sauce
• 1/2 cup tomatoes, chopped
• 1 tbsp dried oregano or mixed Italian herbs
• 1 tsp spice powder or a spicy sauce, optional, I used biryani masala
• 2 garlic cloves, minced
• 3/4 tsp salt, or as per taste
• 2-3 tsp olive oil
• 2 tbsp fresh coriander, finely chopped

Step-By-Step Instructions and Images for Making Mexican Rice With Brown Beans

1. Wash rice and beans together. Soak them in fresh water for 10 minutes.
2. Pressure cook them until you hear a whistle and further, simmer for 8-10 minutes. Turn off the heat. Set aside for cooling.
3. Heat oil in a deep-bottomed pan. Throw in minced garlic and chopped onions. Saute until onions turn transparent and light golden brown.
4. Add chopped veggies and some salt. Saute over high heat until veggies become a bit soft. Add a few drops of water to keep the veggies moist.
5. Add tomato sauce and dried oregano. Saute for two minutes. Add red chili powder, spice powder of your choice or a spicy sauce, and chopped tomatoes.
6. I used a teaspoon of biryani masala powder to spice up this dish.
7. Stir-cook until tomatoes are soft.
8. Add cooked rice-beans mixture. Add remaining salt. Blend them well with the contents in the pan.
9. Turn off the heat. Garnish it with finely chopped coriander leaves.
10. Your favorite Mexican brown rice is ready to serve.
11. Serve it hot as is or with a yogurt-based, less-spicy side dish. Enjoy the combo and reap the amazing health benefits!