tex-mex rice and beans

Name: Tex-Mex Rice and Beans
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1 teaspoon(s) ground cumin; 1 1/2 cup(s) instant brown rice; 2 cup(s) diced red and/or green bell pepper; 1 cup(s) chopped onion; 1 tablespoon(s) olive oil; 2 clove(s) garlic, minced; 14 ounce(s) Mexican stewed tomatoes, undrained; 1 pound(s) pinto beans; 2/3 cup(s) salsa (any heat level), divided; 2 cup(s) shredded Mexican cheese blend, divided; chopped cilantro, optional; hot sauce, optional

(2 RATINGS)

3 Pinches 2 Photos

Carolyn Haas

Whitewater, WI

Updated on Mar 28, 2024

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.

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 teaspoon ground cumin
1 1/2 cups instant brown rice
2 cups diced red and/or green bell pepper
1 cup chopped onion
1 tablespoon olive oil
2 cloves garlic, minced
14 ounces Mexican stewed tomatoes, undrained
1 pound pinto beans
2/3 cup salsa (any heat level), divided
2 cups shredded Mexican cheese blend, divided
chopped cilantro, optional
hot sauce, optional

How To Make tex-mex rice and beans

Step 1

Add cumin to rice and cook as package states.

Step 2

In a large skillet, saute peppers and onion in the oil until starting to soften. Add garlic for another minute.
Step 3

Add tomatoes, beans, and 1/3 cup salsa. Simmer for 10 minutes, stir occasionally until sauce has thickened a bit.
Step 4

Stir rest of salsa into rice. Stir 1 cup cheese into bean mixture.
Step 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.
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