Spicy Beans & Rice
📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Sides A quick and flavorful side dish combining tender rice cooked with zesty picante sauce, cumin, and hearty beans. Perfect as a simple weeknight accompaniment or a base for a Mexican-inspired bowl.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 20 mins | None | 4 servings |
🔪 Key Equipment
- Saucepan
- Measuring cups
- Measuring spoons
- Colander
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Rice | uncooked |
| 2/3 cup | Picante Sauce | used to replace 1/3 of the cooking water |
| 1 1/3 cups | Water | |
| 1 tsp. | Cumin | ground |
| 1 to 2 cups | Beans | kidney, pinto, or black beans, rinsed and drained |
Instructions
Preparation
- In a medium saucepan, combine the 1 cup rice, 2/3 cup picante sauce, 1 1/3 cups water, and 1 tsp. cumin.
- Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and cook as directed on the rice package (approximately 15 to 20 minutes) until the rice is tender and all liquid is fully absorbed.
- Gently stir in the 1 to 2 cups beans (kidney, pinto, or black beans). Cover and heat over low for an additional 3 to 5 minutes until the beans are thoroughly warmed through and steaming, then serve hot.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of water or broth to restore moisture.
Original Recipe Scan
