Real Recipes From Real Home Cooks ®

tex-mex rice and beans

(2 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

I got this recipe off of a package of either minute rice or cheese - I cannot vouch for the authenticity, but I do like all these ingredients together.

(2 ratings)
yield 4 -6
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For tex-mex rice and beans

  • 1 tsp
    ground cumin
  • 1 1/2 c
    instant brown rice
  • 2 c
    diced red and/or green bell pepper
  • 1 c
    chopped onion
  • 1 Tbsp
    olive oil
  • 2 clove
    garlic, minced
  • 14 oz
    Mexican stewed tomatoes, undrained
  • 1 lb
    pinto beans
  • 2/3 c
    salsa (any heat level), divided
  • 2 c
    shredded Mexican cheese blend, divided
  • chopped cilantro, optional
  • hot sauce, optional

How To Make tex-mex rice and beans

  • 1
    Add cumin to rice and cook as package states.
  • 2
    In a large skillet, saute peppers and onion in the oil until starting to soften. Add garlic for another minute.
  • 3
    Add tomatoes, beans, and 1/3 cup salsa. Simmer for 10 minutes, stir occasionally until sauce has thickened a bit.
  • 4
    Stir rest of salsa into rice. Stir 1 cup cheese into bean mixture.
  • 5
    To serve, put rice on plate, top with bean mixture, some extra cheese and some cilantro, if using. Each person can add hot sauce to taste.