Go Back
+ servings
Mexican Rice and Beans
Print Recipe
No ratings yet

Mexican Beans and Rice

Fast and delicious side dish with brown rice, beans, corn, prepared salsa and spinach.
Prep Time5 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Servings: 6 servings
Calories: 189kcal

Ingredients

  • 1 ¾ cups beef broth
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups instant brown rice
  • 1 can (15.5 ounces) pinto beans drained
  • 1 cup frozen corn
  • ½ cup prepared salsa
  • 1 can (3.5 ounces) fire-roasted jalapenos
  • ½ teaspoon roasted cumin
  • 1 cup frozen spinach

Instructions

  • Bring the beef stock and butter to a boil in a medium saucepan.
  • Stir in the salt, pepper and rice.
  • Turn off the heat, cover the pan, and allow the rice to absorb the liquid.
  • Once the liquid is absorbed (approximately 7-10 minutes), return the pan to medium/low heat and stir in the beans, corn, salsa, cumin, jalapenos and the frozen spinach.
  • Stir to combine and heat through.
  • Serve

Notes

Adding cooked beef or chicken is a great way to use up leftovers and turn this from a side dish to a 15 minute main course.

Nutrition

Serving: 1serving | Calories: 189kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 664mg | Potassium: 278mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3269IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg