Tex-Mex Beans & Rice Recipe

Tex-Mex Beans & Rice are the perfect side for any Mexican dish – or use them as the base for a quick meal in a bowl.
  • Ready in: 25 minutes
  • Prep time: 7 minutes
  • Chill/Cook time: 18 minutes
  • By:
  • Servings: 6

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ingredients

  • 1 tablespoon vegetable oil
  • ½ cup chopped onion
  • ½ cup diced poblano pepper or green bell pepper
  • 2½ cups reduced sodium chicken broth
  • 1¼ tablespoons OR ½ Dinner Mixer packet Mom's Favorite Taco Seasoning
  • 3 cups instant brown rice
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • Shredded Cheddar cheese, sliced green onions, optional

cooking methods

  • Stovetop

directions

  1. In large saucepan, heat oil over medium-high heat. Add onions and pepper; salt and pepper as desired. Sauté 2-3 minutes or until softened.
  2. Add broth and Mom's Favorite Taco Seasoning; bring to a boil.
  3. Stir in rice and beans; reduce heat to simmer. Cover and simmer 5 minutes. Remove from heat; let stand, covered, 5-10 minutes or until broth is absorbed. Fluff with fork.
  4. Garnish with cheese and green onions, if desired.
Makes 6 servings.

For remix Enchilada Bowls recipe: Place 1½ cups rice in a storage container. Refrigerate up to 2 days.

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