Yield: Yields 6 cups.
Servings: six to eight.
When cooked using the absorption method, medium-grain rice yields a tender, starchy, slightly creamy kernel that’s ideal for saucy rice dishes like this one.
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This is the best Mexican Rice and Beans I have ever made! I used dried oregano and skipped the cilantro. Easy, healthy, and very popular! I served this with pan-grilled chicken thighs. Leftovers were equally tasty!
My daughter (16) is interested in eating vegan. She cooked this recipe for the family tonight using brown and wild rice and not adding the jalapenos. This was a huge success even for her carnivore father.
Cooking for 6 and using this as the main (and only) course, I:
-used brown rice
-upped the rice to 1.5 cups
-kept the beans the same (another half can would have worked as well and I kinda wish I had done that)
-chipotle chile powder instead of regular
-used 2.75 tsp salt. Next time I'll scale that back to 2 tsp
-added one green bell pepper. Red would also be good
-used dried oregano (all I had on hand)
-generous with the cilantro and put in right after the black beans
-squeezed half a lime over the whole thing right before serving
-garnished with a bit of sour cream on the side
-I used El Yucateco xxxhot sauce to liven mine a bit. It pairs very well
Everyone in the house is fairly tolerant of the spice. My nine-year-old wasn't sweating but did complain that next time she would like it just a touch less spicy. That said, she had two helpings.
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