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Mexican Beans and Rice

This recipe is for all those who love Mexican food!  ‘Mexican Beans and Rice’ is a very tasty  dish which is quite easy to prepare.  Here I am posting my version of the recipe.

This recipe goes to Sunshinemom who is hosting “MMLA – 13” which was started by Susan

Ingredients

Basmati or Long grain rice – 2 1/2 cups

Dry Kidney Beans – 3/4 cup

Onion – 1 sliced

Tomatoes – 2 sliced

Green Capsicum – 1 sliced

Peppercorns – 1 tsp

Bay leaves – 3

Cumin/ Jeera powder – 1 tsp

Maggi Veg Cubes – 2

Salt – to taste

Water – 5 cups

Olive oil – 2 tbsp

Butter – 1 tsp

Method

Soak the beans in water for 12 hours or overnight.  Next day, wash it and cook in a pressure cooker with enough water for 12 minutes.  Do not add salt.  When it cools down, open the lid and drain the excess water and keep aside.  Wash and soak the rice in water for 20 minutes.  Pour water into the rice cooker and add rice and salt.  Let it cook.  Meanwhile, heat oil in a pan and splutter peppercorns.  Add bay leaves and onions.  Saute till the onions turn pink.  Now add the tomatoes and capsicum and saute for a minute.  Finally add the cumin powder and switch off the flame.  Transfer it to the rice cooker.  Also add the cooked beans, butter and crushed stock cube.  Mix well and cook till done.  Yummy ‘Mexican Beans and Rice’ is ready to be served!

All my Non Vegetarian friends can replace Veg stock cube with Chicken cube.  For best results, use real stock!

Related Recipes:

  1. Mexican Rice
  2. Long Beans Stir-fry (Achinga Mezhukupuratti)
Tags: international recipeskidney beans recipesMexican beans and riceMexican recipesMexican rice recipesrice recipes
Lissie: A daughter, wife, mother, sister, and a mother-in-law. A post graduate, housewife, business woman and a missionary.
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