Spanish Rice with Beans is the perfect side dish for any Mexican Fiesta, or for a simple chicken dinner. The HOT Ro-tel adds a spicy kick, but not overpowering.
Mike and I have lived in Texas since 1993, and although we aren’t Texans by birth, we’ve lived here longer than anywhere else, including our home state of Iowa. Our boys are both Texans, since they were born in 1996 and 1999. So I’m thinking that Mike and I are officially Texans now.
Don’t ya’ll agree? Yeehaw! 🙂
like love Tex-Mex. At least everyone I’ve ever known here does. We LOVE our tacos and quesadillas and enchiladas and nachos and tostadas and salsa and margaritas and guacamole and queso and chips and….! Need I say more?
The first picture below shows the browning of the rice for this Spanish Rice with Beans recipe. And the second picture is the HOT Ro-tel that, in my opinion, is the star of the show. I love the kick it gives to this rice. However, if your stomach doesn’t like spice, you could use mild Ro-tel.
This is a “recipe re-do”, which was very much needed. The actual recipe is the same, but I’ve updated my pictures for better lighting and optimal SEO. It’s a blogger thing that I’ve learned over the last six months, and I’m trying to update all of my old recipes to reflect some of the basic things I do to every recipe now.
We grilled some chicken tonight and made Burrito Bowls. It’s one of Mike’s FAV meals, and he usually doesn’t mind eating the leftovers for days on end. All you need is:
- THIS Spanish Rice with Beans
- Grilled chicken
- Sautéed onions with cumin
- Shredded cheese
- Sour Cream
- Avocado slices
- Extra salsa
I also like to make quesadillas using this rice. To do so, you just…
- Lay several tortillas out on countertop.
- Spread a thin layer of refried beans on half of each tortilla.
- Scoop some Spanish Rice with Beans on top of the refried beans.
- Top with sliced grilled chicken and sautéed onions.
- Sprinkle shredded Mexican Cheese.
- Grill in skillet or grill pan until brown on both sides.
- Serve with sour cream, avocado slices, and salsa.
And that’s how we do Tex-Mex at our house. Tacos, quesadillas, and burrito bowls galore!
Stay tuned for my Mexican Food Recap. I’m listing my top 10 recipes just in time for Cinco de Mayo. You will have the perfect party food recipes at your fingertips! Ole!
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- 1 Tablespoon olive oil
- 2 Tablespoons unsalted butter
- 1/2 medium onion - diced
- 2 cloves garlic - minced
- 1 Tablespoon cumin
- 1 cup brown rice - I use Uncle Ben's Long Grain
- 1 3/4 cup chicken broth
- 1 can HOT Ro-tel - can use mild if preferred
- 1 15 oz. can black beans - rinsed and drained
- 1/4 cup cilantro - chopped
- salt and pepper - to taste
Heat medium sauce pan on medium-high heat. Add olive oil and butter until butter is melted. Add onion and cook until soft. Add garlic and cumin and cook for 30 more seconds.
Add rice and stir to brown for a couple of minutes.
Add chicken broth, Ro-tel, black beans, and season with salt and pepper. Cook until liquid is absorbed, about 20 minutes.
Garnish with cilantro and serve.