Mexican Beans and Rice Recipe

4.5 21 22
Mexican Beans and Rice Recipe
Mexican Beans and Rice Recipe photo by Taste of Home
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Mexican Beans and Rice Recipe

Read Reviews
4.5 21 22
Publisher Photo
On cold or rainy days, this comforting dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! —Lorraine Caland, Shuniah, Ontario
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon canola oil
  • 2 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 cups cooked brown rice
  • 2 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup reduced-fat sour cream
  • 2 green onions, chopped

Directions

In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender.
Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, 7-9 minutes or until heated through. Top with cheese, sour cream and green onions. Yield: 4 servings.
Originally published as Mexican Beans and Rice in Healthy Cooking August/September 2011, p54

Nutritional Facts

1-1/2 cups: 354 calories, 8g fat (3g saturated fat), 13mg cholesterol, 549mg sodium, 58g carbohydrate (13g sugars, 12g fiber), 15g protein.

  • 1 tablespoon canola oil
  • 2 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 cups cooked brown rice
  • 2 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup reduced-fat sour cream
  • 2 green onions, chopped
  1. In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender.
  2. Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, 7-9 minutes or until heated through. Top with cheese, sour cream and green onions. Yield: 4 servings.
Originally published as Mexican Beans and Rice in Healthy Cooking August/September 2011, p54

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Reviews forMexican Beans and Rice

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MY REVIEW
Robbin User ID: 8149265 273152
Reviewed Sep. 22, 2017

"To Lorraine (the recipe poster), THANK YOU for sharing one of your recipes so that my family can enjoy something your family does."

MY REVIEW
Jill User ID: 9246438 272834
Reviewed Sep. 22, 2017

"This really is wonderful. You can switch up ingredients to your favorites. This is great and I make changes all the time."

MY REVIEW
Joyce User ID: 9175212 272731
Reviewed Sep. 6, 2017

"I made this with white rice. I followed each step of recipe. I thought this was great,.

I definitely will make this again and try using different type of Beans. Thanks for the recipe."

MY REVIEW
Penny User ID: 4223708 272174
Reviewed Aug. 24, 2017

"I have been making this type of dinner for many years.....only I use black bean, pinto bean, or small red chili bean....."

MY REVIEW
muffbear74 User ID: 209131 272029
Reviewed Aug. 20, 2017

"Tasty and fulfilling"

MY REVIEW
kyleej User ID: 3501832 271624
Reviewed Aug. 11, 2017

"This recipe was so good. The only thing I did different was use Black Beans, add a Jalapeno, cumin and extra chili powder. My husband asked that we make this as a special side dish to go along with our Mexican dishes. It would take very little to make it a main dish by adding meat of your choice."

MY REVIEW
sands351 User ID: 1036170 270339
Reviewed Aug. 4, 2017

"This turned out well and I loved how easy it was to make. I too, used tomatoes with green chilies and the flavors were good. Served with tortilla chips and salad. This will be fixed again."

MY REVIEW
I_Fortuna User ID: 8342880 267827
Reviewed Jun. 10, 2017

"This looks great! Unfortunately, hubby won't eat beans unless they are mashed unrecognizable. So, I think if I mash them and add dollops to the dish, he might really like it. As for me, I love it just the way it is presented here.

Also, it depends on personal taste how one seasons this dish. I added a little salt which brings out all the flavors. : )"

MY REVIEW
woodworthp User ID: 8132722 194018
Reviewed Nov. 30, 2014

"Great foundation recipe. I added garlic, black beans ,and chilies, doulbled chili powder, doubled veggies, added a drizzle of avacado oil,and used basmati rice. Outstanding!"

MY REVIEW
Melanie-Obrien User ID: 7006733 116705
Reviewed May. 14, 2014

"This was delicious! We used white rice instead of brown and tomatoes with chiles. Next time I'd like to try it with pinto beans. Also, subbed soy sauce for Worcestershire since I was out."

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