Ingredients and Weight:
- White rice: 2 cups
- Chicken broth: 4 cups
- Olive oil: 2 tablespoons
- Onion: 1 medium (chopped)
- Garlic: 2 cloves (minced)
- Bell pepper: 1 medium (chopped)
- Corn: 1 cup (frozen or fresh)
- Black beans: 1 can (15 ounces, drained and rinsed)
- Lime juice: 1 tablespoon
- Cilantro: 1/4 cup (chopped)
- Salt and pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large saucepan, heat the olive oil over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and bell pepper and cook until fragrant, about 2 minutes.
- Stir in the rice and cook until lightly browned, about 2 minutes.
- Add the chicken broth, corn, black beans, lime juice, cilantro, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer until the rice is tender and all the liquid has been absorbed, about 15-20 minutes.
- Fluff the rice with a fork before serving.
Nutritional Information:
- Calories: 250 per serving
- Fat: 5 grams
- Carbohydrates: 45 grams
- Protein: 10 grams
Dish Characteristics:
- Savory and flavorful
- Colorful and vibrant
- Perfect for a side dish or main course
- Can be customized with different ingredients (e.g., salsa, cheese, jalapeños)
User Comments:
- "This Mexican rice is so easy to make and it's always a hit with my family!"
- "The perfect side dish for tacos or burritos."
- "I love the vibrant colors and the burst of flavor in every bite."
Special Precautions and Tips:
- Make sure to use long-grain white rice, as this type of rice will not get mushy.
- If you don't have fresh corn, you can use frozen or canned corn.
- Add more vegetables, such as carrots or peas, for extra nutrition.
- Let the rice rest for 5 minutes after cooking to allow it to absorb all the flavors.
