Loading Video...
Recipe courtesy of Ree Drummond

Mexican Rice and Beans

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Directions

  1. Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
  2. Meanwhile, preheat the oven to 350 degrees F.
  3. Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.
Christy Vega

Mexican Chili

23m Easy 96%
CLASS
14m Easy 99%
CLASS
Rick Martinez

Rice and Beans

20m Easy 99%
CLASS
11m Easy 98%
CLASS
17m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages