Mexican Rice & Beans

This dish is great for breakfast, lunch or dinner. Try it and you'll see.

Mexican Rice & Beans (Serves 4)

  • 1 large onion, diced
  • 2 garlic cloves, minced
  • ½ cup filtered water
  • 3 - 15-ounce cans pinto beans (or 4 cups cooked pinto beans)
  • 4 cups cooked brown rice
  • 2 - 4-ounce cans Diced Green Chilis
  • 1 yellow or orange pepper, diced
  • 1 Jalapeno, diced
  • 2 cups cherry tomatoes, cut in half
  • 3 tablespoons tomato paste (optional)
  • 1 teaspoon red pepper flakes 
  • ½ teaspoon chili powder
  • juice of 1 lime
  • Optional: 1 cup fresh or frozen mango

In a big pan, add onion, garlic and filtered water and cook over low heat until soft. About 5 minutes.

Turn heat to low and add all remaining ingredients except the mango if you’re using it. Stir well and let cook on low, low heat for 30 minutes to soften vegetables.

If using mango, fold it in in the last 5 minutes.

Mix all ingredients and serve.

All Posts

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!