Ingredients and Weight:
- Long-grain white rice: 2 cups (360g)
- Water: 4 cups (960ml)
- Chicken bouillon cube: 1 (10g)
- Vegetable oil: 2 tablespoons (30ml)
- Onion, chopped: 1 medium (150g)
- Green bell pepper, chopped: 1 medium (150g)
- Red bell pepper, chopped: 1 medium (150g)
- Corn kernels, canned: 1 cup (150g)
- Black beans, canned: 1 cup (150g)
- Chili powder: 1 teaspoon (5g)
- Cumin: 1/2 teaspoon (2.5g)
- Salt and black pepper to taste
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Rinse the rice under cold water until the water runs clear.
- In a large saucepan, combine the rice, water, and bouillon cube. Bring to a boil.
- Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and all the liquid has been absorbed.
- While the rice is cooking, heat the oil in a large skillet over medium heat.
- Add the onion, green bell pepper, and red bell pepper. Cook for 5 minutes, or until softened.
- Stir in the corn, black beans, chili powder, and cumin. Cook for 2 minutes more.
- Remove from heat and stir in the cooked rice. Season with salt and black pepper to taste.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 5g
- Carbohydrates: 45g
- Protein: 10g
Dish Characteristics:
- Authentic Mexican flavor
- Colorful and vibrant
- Easy to prepare
- Suitable for any occasion
User Comments:
- "This rice is so flavorful and easy to make. It's a perfect side dish for grilled meats or fish."
- "I love that this recipe uses simple ingredients that I can easily find at the grocery store."
- "The combination of rice, vegetables, and beans is a great way to get a balanced meal."
Special Precautions and Tips:
- For a vegetarian version, omit the chicken bouillon cube.
- For a spicier rice, add more chili powder to taste.
- Serve with your favorite Mexican toppings, such as salsa, guacamole, or sour cream.
