Mexican Inspired Bean Rice with Corn / Healthy One Pot Meal / Mexican Bean Rice / Recipe
Mexican Inspired Bean Rice with Corn is a healthy one pot meal recipe that is prepared with rice, corn, semi-boiled red kidney beans, tomato, onion, bell peppers and a few spices. This recipe can be quickly prepared using canned beans & frozen corns. However we have used boiled kidney beans & fresh corns.
Kidney beans are available in different varieties and sizes. . It comes in a variety of colours and patterns, including white, cream, black, red, purple, spotted, striped, and mottled.
These beans are rich in nutrients. They are among the best sources of plant-based protein. They’re also rich in healthy fibres which moderate blood sugar levels and promote colon health. They are also a good source of several vitamins and minerals, such as molybdenum, folate, iron, copper, manganese, potassium, and vitamin K1. Kidney beans help in reducing cholesterol so are good for heart health. Due to the fibre content, kidney beans make the people feel full for longer time and avoid over-eating, thus help in weight management.
Corn is rich in vitamin C, an antioxidant that helps protect your cells from damage and wards off diseases like cancer and heart disease. It is good for eye health and prevents the lens damage that leads to cataracts. Corn also has smaller amounts of vitamins B, E, and K, along with minerals like magnesium and potassium.
Method of boiling kidney beans -
Take 1 cup (200g) small red kidney beans, wash it and soak overnight. Transfer to a pressure cooker. Add 1 tea spoon salt, ½ tea spoon oil & 1¼ cup water (the beans should be well immersed in water). Give 1 whistle on high flame then cook for 8-10 minutes on low flame. After 8-10 minutes, turn off the flame. Let the pressure of cooker release on its own. Before making rice remove excess water from the beans using a strainer & refrigerate the boiled kidney beans for some time. Excess water of boiled kidney beans can be used in making curry or dal.
Try this recipe & you’ll love it.
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Ingredients -
Rice – 1 cup (200g)
Small red kidney beans – 1 cup (200g)
Corn kernels – 1 cup
Cooking oil – 4 large spoons
Onion (chopped) – 2 medium
Green bell pepper – (cubes)
Red bell pepper – (cubes)
Garlic (finely chopped) – 2 tbsp
Tomato puree (deseeded) – ¾ cup
Roasted cumin powder (jeera) - 1 tsp
Crushed red chilli powder (kuti mirch) – 1 tsp
Kashmiri lal mirch – ½ tsp
Salt – as per taste
Water – 1¼ cup
Lemon juice – 2 tbsp
Crushed pepper corns (kali mirch) – 1 tsp
Spring onion greens (finely chopped)
Coriander leaves (finely chopped)
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Do remember cooking is an art not a science.
Quantity of ingredients needs to be altered as per the local taste and your personal preferences.
Follow the steps carefully to get the best results.
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Red Beans and Rice | Quick and Easy #onestopchop
Red beans and Rice. I'm from New York not New Orleans, so this is how I get down!
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Ingredients
1 lb or so dry red kidney beans
1 lb. Smoked Turkey wings
18 oz. Cajun andouille sausage
1 1/2 cups white rice, cooked
1 medium yellow onion, chopped
1 green bell pepper, chopped
3 ribs celery
6 cloves garlic
3 cups chicken broth
3 cups water
1 tsp garlic and herb seasoning
1 tsp chicken bouillon powder
1 1/2 tsp Cajun seasoning
Salt and pepper to taste
Legendary Spanish Pinto Beans | Mind-Blowing Good & Done in 30 Minutes
EPISODE 717 - How to Make Spanish Pinto Beans | Alubias Pintas a la Riojana Recipe
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Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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