Red Beans Mexican Rice

Ingredients

• Oil 3-4 tbsp
• Onion 1 big, chopped
• Garlic 4-5 clove, chopped
• Red bell pepper 1 big, chopped
• Tomatoes 1 cup, cut in big chunks
• Cumin powder 1 tsp
• Paprika powder 2 tsp
• Oregano 1 tsp
• Black pepper powder 1/4 tsp
• Red chili flakes 1/2 tsp
• Chicken cubes 2
• Salt (only if needed)
• Rice 2 cups (soaked in water for at least 30 minutes)
• Kidney beans 1 can, drained

Preparation

1. Heat oil in a cooking pot and add the chopped onion and garlic. Sauté until translucent.
2. Add red bell pepper, sauté for 1 minute until the bell pepper is bright red color.
3. Add tomatoes and cook on high until the water from the veggies evaporates (2-3 minutes max).
4. Add cumin powder, paprika powder, oregano and red chili powder. Mix.
5. Add crushed chicken cubes and drained rice.
6. Cook for 2-3 minutes, stirring, until the rice absorbs the moisture.
7. Add 3.5 cups of water and drained kidney beans.
8.  Mix, cover and cook on medium to low flame until rice absorbs all the moisture.
9. Put on dum (steam) for 10 minutes.
10. Serve hot.
11. Enjoy!

Print Recipe

Red Beans Mexican Rice

Author: Naush

Ingredients

• Oil 3-4 tbsp
• Onion 1 big chopped
• Garlic 4-5 clove chopped
• Red bell pepper 1 big chopped
• Tomatoes 1 cup cut in big chunks
• Cumin powder 1 tsp
• Paprika powder 2 tsp
• Oregano 1 tsp
• Black pepper powder 1/4 tsp
• Red chili flakes 1/2 tsp
• Chicken cubes 2
• Salt only if needed
• Rice 2 cups soaked in water for at least 30 minutes
• Kidney beans 1 can drained

Instructions

• Heat oil in a cooking pot and add the chopped onion and garlic. Sauté until translucent.
• Add red bell pepper, sauté for 1 minute until the bell pepper is bright red color.
• Add tomatoes and cook on high until the water from the veggies evaporates (2-3 minutes max).
• Add cumin powder, paprika powder, oregano and red chili powder. Mix.
• Add crushed chicken cubes and drained rice.
• Cook for 2-3 minutes, stirring, until the rice absorbs the moisture.
• Add 3.5 cups of water and drained kidney beans.
• Mix, cover and cook on medium to low flame until rice absorbs all the moisture.
• Put on dum (steam) for 10 minutes.
• Serve hot.
• Enjoy!