Spanish Rice and Beans combines long grain rice, Rotel, black beans, fresh lime juice, and chopped cilantro. This is the perfect side dish for any Mexican Fiesta!
Course Side Dish
Cuisine Mexican
Keyword mexican rice, Spanish rice and beans
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 8people
Calories 246kcal
Author Sue Ringsdorf
Ingredients
2Tablespoonsolive oil
1/2mediumonion- diced
2clovesgarlic- minced
1Tablespooncumin
kosher salt and freshly ground black pepper- to taste
1 1/2cupslong-grain rice
2 1/3cupschicken broth
10oz.Rotel- can use HOT version, if preferred
15oz.black beans- rinsed and strained
1largelime- freshly squeezed
1/4cupcilantro- chopped, for serving
Instructions
Heat medium stock pan on medium-high heat. Add olive oil and 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, Rotel, and season with salt and pepper. Cook until liquid is absorbed, about 20-25 minutes. Then stir in black beans and freshly squeezed lime juice and cook for another couple minutes, until beans are warm.