I make a lot of new recipes. We rarely repeat meals, because I’m always trying to create new recipes to share with you.
That said, there are a few go-to meals that are so well liked and so easy that they get repeated with some frequency.
Mexican Beans and Rice is one of these.
A friend gave me this recipe over 10 years ago. I have no idea how many times we’ve had it since then. It takes common, pantry ingredients that I almost always have on hand. It’s cheap, nutritious and can be made in just 15 minutes.
I wrote the post with the recipe about a month after starting this blog. The photos were pretty bad, so I shot new ones a few years ago.
And there are near endless substitutions and additions you can make, depending on what you’ve got on hand:
- Use black beans or pinto beans instead of kidney beans, or use a combination of beans.
- Use brown rice or instant brown rice instead of white (I like the flavor of brown better, but I’m always in a huge hurry when I make this so I stick with Jasmine rice, which cooks quickly.)
- Add cooked ground beef or cooked chicken for added protein.
- Top with cheddar or Monterey Jack cheese.
- Serve with guacamole or avocado slices.
- Use a can of diced tomatoes with green chilies if you don’t have any salsa.
- Serve in tortillas instead of over rice.
- Cook the rice in chicken broth for extra flavor.
If you haven’t tried this one, I encourage you to make it soon. It’s a great recipe to add to your arsenal of easy, weeknight meals.