Mexican Rice with Black Beans-Indo Mexican Lunch Box Recipe

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans offer similar nutrition while pinto beans are often less expensive.

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water reduces sodium while chicken broth can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is typically less expensive.

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber, while white rice is often cheaper.

Soak black beans in water for 4 hours and cook them in a pressure cooker or on the stove top.

Wash and cook rice separately in a rice cooker or on the stove top.

Chop cilantro finely. Cut onions into small pieces.

Take the cooked rice into a wide vessel or basin. Loosen up with a fork to escape the steam so it won't further cook. Add salt to it and also add 3-4 tbsp of butter or ghee or oil. Mix them well and keep aside.

In another pan, take 2-3 tbsp of oil or butter and heat on medium. When the oil is hot, add 1 tsp of cumin seeds. When the cumin seeds are popping up, add onions and stir. Add a pinch of salt, cover, and cook until the onions become translucent.

Then add cooked black beans and stir them with onions. Add taco or fajita seasoning (up to 6-8 tsps). Saute for a minute, adding little oil if the contents are dry.

After a minute, turn off the stove and stir in cilantro.

Add this mixture to the prepared rice and mix them very well. Adjust salt or taco seasoning as desired, and add 1-2 tbsp of lemon juice if desired. Serve hot or at room temperature with a blob of sour cream on top (optional).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary