Wednesday, January 18, 2012

Cheesy Mexican Rice & Black Beans

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I made my Cheesy Mexican Rice and Black Beans last night to accompany grilled Mexican spiced pork chops with a side salad of mache greens, avocado, cilantro and scallion.  The recipe yields a ton (especially when served as a side dish)...so with the leftovers, tonight's dinner will be Chicken Burritos with (you guessed it) Cheesy Mexican Rice and Black Beans!



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If you make this tonight (being careful not to overcook your rice) trust me...you'll make any Mexican food aficionado very...very...happy! :)

Cheesy Mexican Rice and Black Beans

1 cup white rice, cooked according to package instructions (I use Trader Joe's Organic Basmati and use the "firmer" rice instructions on the package...you don't want your rice mushy!)
2-3 tablespoons olive oil
1 large onion, diced
4 cloves of garlic, finely chopped
1 jalapeno pepper, finely diced (I roasted mine in a cast iron skillet and removed the skin first. I also included all seeds for heat... (*the roasting is optional, if not, leave raw)
1 cup corn (frozen or fresh)
2 tablespoons chili powder (I used dark chili powder)
2 teaspoons cumin
1, 15oz. can black beans, drained and rinsed well
1, 10oz. can Diced Tomatoes and Green Chilies, drained of the juice
2 cups shredded Cheddar or Monterey Jack Cheese (plus more for melting on top)
Chopped cilantro, chopped green onion, sour cream and avocado for garnish

Directions:

In a large pan, heat olive oil over medium heat. Add your onion and saute up until soft and translucent, about 5 minutes. Add your garlic and continue sauteing another 2 minutes. Add your jalapeno pepper if using. Add corn and stir well. Add chili powder and cumin and stir together to coat all ingredients with the spices.

Add beans and can of tomatoes and green chilies. Stir together well.  Add your prepared rice and fold together to incorporate all ingredients. Add cheese and stir together until cheese is mixed in well and melted. Salt and Pepper to taste only if needed.  Sprinkle remaining cheese on top and cover the pan if you want some melted cheese on top. Serve with some or all of the following: chopped cilantro, scallion, sour cream, avocado slices and chips.

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10 comments:

Heather said...

This looks heavenly to me. Mexican food is one of my favorite cuisines!! I appreciate the rice tip since Trader Joe's is my go-to grocery store.

Aarthi said...

Awesome recipe…truly Delicious..Bookmarked

Aarthi
http://yummytummy-aarthi.blogspot.com/

athriftyfoodie said...

this looks so gorgeous. Mexican rice is one of my all time favourites, this is the best recipe ive come across!

Lea Ann (Highlands Ranch Foodie) said...

I love dishes like this. And by the way, those pork chops sound delicious.

Katerina said...

Please count me in next time. I love Mexican so this meal would be ideal for me!

Carolyn McCaffrey Stalnaker said...

thanks all! It's easy and delicious! Hard to mess up w/all those ingredients :)) xoxo

Heidi @ Food Doodles said...

Mmm, this looks very similar to a dish I've been making a lot lately. It's so delicious! Yours looks fantastic :D

Karen said...

Oh yum! I need to get better at making mexican rice...my attempts so far have been less than great. This version looks perfect, especially cheesy!

Jenn said...

I love dishes like this - you can eat it as the main course or as a side dish. Versatility is key - and of course deliciousness doesn't hurt!

Anonymous said...

I absolutely love this recipe. Next time I cook it I will add Mexican grilled steak into it with tortillas and chips. Very yummy. Can't go wrong with the ingredients