Mexican Rice with Black Beans

When I was in college, I used to buy the boxes of Spanish/Mexican Rice with the seasoning packets in them so all you had to do was follow the instructions.  As a carb lover (and with a better metabolism than I do now), there were days that I could polish off a whole box of rice for a meal.  I know it says serves 2 or 4 or however many.  It didn’t matter.  I love my rice and carbs.  No judgement please.

Anyways, over the years, I started experimenting on my own as I became more familiar in the kitchen besides using boxed “instant” foods.  As I did, I learned what I liked, what I didn’t, and how to change that.  One of my “ah-ha” moments was when I didn’t have any tomato sauce to add and the closest thing to a tomato based product I had in my tiny apartment was a jar of salsa.  My rice was already cooking so I decided, why not.  It was the.best.decision.ever!

The flavor that jar of salsa added was unbelievable!  I’ve changed around a few ingredients since then but that jar of salsa has been an unwavering element in this recipe.

The changes I made?  I substituted brown rice in place of white.  Sure it takes longer to cook but you can put together this dish in the instant pot in half the time, or just let it simmer over the stove top with a timer.  When it’s this good, it’s worth the wait!  Additionally, you get more fiber, magnesium, and quite a few other vitamins and minerals compared to white rice.  If I’m going to eat rice, I’m going to make it count!

The other major change I did was to add black beans to this dish.  Check out these amazing benefits of black beans:

  • Combined with rice, black beans help make this dish a complete protein which is important for those who are on a vegetarian or vegan diet
  • 1 cup of black beans provides approximately:
    • 15 gm protein
    • 15 gm fiber
    • 64% DRI Folate
    • 20% DRI Iron

Have leftovers?  No worries.  I used them to make bean and rice burritos for the kiddos and they loved it!  I love upcycling my foods!

From my kitchen to yours, I hope you enjoy this delicious plate of Mexican Rice and Beans!

Here are the tools I used (I’ve made this both in the Instant Pot and over the stove so I’m including both types of vessels below):

 

Published by

Sapna

I'm Sapna, a foodie, blogger, wife, mom of two beautiful girls, and lover of spices.  I have a background in Nutrition and Dietetics, which I use to incorporate healthy options into all of my recipes.  I love traveling to new places, trying new food, and in turn, creating them in my kitchen to relive the magic. When I'm not in the kitchen, I love curling up with a good book, playing with my munchkins, running, hanging out with friends, and gardening.

Leave a Reply