Nana's Mexican Rice and Beans

A mixture of hamburger, bean and vegetables on a plate of rice.

This Mexican rice and beans recipe is a wonderful blend of warm spices and is sure to make a great side or base for some of your favorite Mexican food dishes.

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Prep Time 30

Cook Time 30

Resting Time 1

Total Time 1 1

Course Main Course, Side Dish

Cuisine Mexican

Servings

Calories 880 kcal

Ingredients

Prep the Day Before

3 cups rice
3 cups water
1 Tbsp "Better than Bouillon"

Prep the Day Of

1 1/2 lbs lean ground beef
1 cup beans of your choice kidney beans or black beans are recommended
1 large onion seeded and chopped
1 green pepper seeded and chopped
1 red pepper seeded and chopped
3 ribs celery strings removed and chopped
3 cloves garlic minced
1 quart tomatoes or a large can of tomatoes, drained
1 Tbsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper
3 cups rice cooked and chilled

Instructions

The Day Before

Add the rice, water, and bouillon to a pot. Bring to a boil, then simmer on low for 20 minutes. Chill in the fridge.

The Day Of

Brown ground beef, add vegetables until they start to brown.
Stir in seasonings, then add tomatoes and rice, heating through.
Either mix gently until heated or serve the rice topped with them eat and a vegetable mixture.

Nutrition

Calories: 880kcalCarbohydrates: 159gProtein: 40gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 70mgSodium: 138mgPotassium: 1112mgFiber: 6gSugar: 6gVitamin A: 1840IUVitamin C: 25mgCalcium: 107mgIron: 5mg

Keyword Canned Beans, mexican dinner, mexican dish, mexican night

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