Mexican Rice and Beans

Ingredients and Weight:

• 2 cups (320g) long-grain white rice
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (10.75-ounce) can diced tomatoes with green chilies, undrained
• 1 (10-ounce) can corn, drained
• 1 onion, chopped (1 cup)
• 1 green bell pepper, chopped (1 cup)
• 1 (1.25-ounce) package taco seasoning
• 1/2 cup (120ml) water
• 1/4 cup (60ml) chopped fresh cilantro

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat a large skillet over medium heat. Add the rice, black beans, kidney beans, tomatoes with green chilies, corn, onion, green bell pepper, taco seasoning, and water. Stir to combine.
2. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the rice is cooked and the beans are heated through.
3. Stir in the cilantro and serve hot.

Nutritional Information:

Serving Size: 1 cup

Calories: 250 Fat: 5g Saturated Fat: 1g Carbohydrates: 48g Fiber: 12g Protein: 10g

Dish Characteristics:

• Colorful and flavorful
• Filling and satisfying
• Versatile and can be served as a main course or side dish

User Comments:

• "This is the best Mexican rice and beans I've ever had! It's so flavorful and satisfying."
• "I love that this recipe is so easy to make. I can have a delicious meal on the table in no time."
• "This dish is perfect for feeding a crowd. It's affordable and everyone loves it."

Special Precautions and Tips:

• If you don't havetaco seasoning, you can make your own by combining 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
• To make a vegetarian version, omit the meat and add an additional can of black beans.
• For a spicier dish, add more taco seasoning or a dash of cayenne pepper.