The chunkyness of this recipe is what I like the most about it, but if you want it to be a little bit more liquidy, you can add salsa (and omit redundant ingredients like green bell peppers while you’re cooking- but I’d still sautee fresh onions and garlic, it adds flavor!)
A friend recommended I make Mexican rice with chilli, so the one time I tried that combo I had to make the rice from scratch because I didn’t have any Rice-a-Roni- and it tasted AWESOME! Mexican rice from scratch recipe to come soon.
- about 3-4 cloves minced garlic
- 1 medium-sized diced white onion
- 1 diced green bell pepper
- about 12 oz black beans
- about 12 oz kidney beans
- 2 large tomatoes
- 1 8oz can tomato sauce
- chilli powder
- ground black pepper
- ground cumin
**beans should be soaked overnight and baked in a pressure cooker, or pre-baked in a can**
- sautee the onions and garlic in about 1 tbs. of oil & about 1tsp ground cumin (dhanajiru), adding salt per onions and garlic
- add the bell pepper and salt per pepper, stir and let sit for a few minutes, until the water from the pepper releases
- Add the corn and stir, let sit for a few minutes
- add the beans, tomatoes, tomato sauce, and the spices (except for the ground cumin, which is already in the sauteed onions) per mixture. stir, let sit for about 5 minutes
- stir, taste, add spices as necessary. Let it sit on the stove for as long as it needs for everything to warm up/cook.
Eat with chips, bread (I recommend jalapeno & cheddar bread), or by itself!