20 Minute Mexican Rice

26 Jul

Strapped for time, and low on ingredients, but still want a healthy meal? Here’s your solution! Brown rice + veggies + spices = quick and delicious!

I came home from orchestra, late at night, with nothing prepped for the next day’s lunch. Having eaten enough meals out in Memphis, I knew I had to cook up something quickly, before my brain gave way to sleep. A quick gaze in my pantry pointed out some instant brown rice and a can of black beans. I knew there were some leftover tomatoes and shredded cheddar cheese in the fridge…so I set to work to put it together. Such dishes taste better when the flavors have a chance to simmer together and really blend. Next time your hunger takes over your body, whip up this quick dish – it’s an easy side, burrito filler, or a meal on its own! You’ll be eating in 20 minutes, from the second you start your water boiling.

20 Minute Mexican Rice

Serves 2, can be multiplied

  • 1 C instant brown rice (the kind that actually takes a total of 10 minutes to cook up)
  • 1 15oz can black beans, drained and rinsed well
  • 2-3 plum tomatoes, washed and diced (more if you like ’em)
  • a few cracks of sea salt and fresh black pepper
  • 1 tsp ground cumin
  • 1/8 tsp garlic powder (or crush a clove of fresh garlic)
  • 1/2 tsp chili powder
  • 1 tsp paprika
  • optional add-ins: raw/frozen corn kernels, diced onion, diced bell pepper, whatever veggies float your boat!
  • optional toppings: shredded cheese, plain nonfat Greek yogurt (omit if vegan), diced avocado, chopped cilantro, lime juice

In a small pot, cook rice per package instructions (boil water, add rice, simmer five minutes).

Before removing from heat to let sit for the additional five minutes, add in everything except whatever toppings you plan on using (aka, dump and stir in the beans, tomatoes, spices, and other veggies). Cook this on medium heat for another 5-7 minutes. Stir frequently to avoid it sticking to the pot bottom.

NOW remove from heat, cover and let sit for 5 minutes, or until all liquid has been absorbed. Taste-test to make sure it’s the texture, spice and flavor you desire.

Spoon into bowls, on top of a bed of lettuce or into tortilla shells. Top with cheese and other add-ons, if using, and eat!

What meal do you cook when there’s little time and lacking resources? Let me know in the comments.


2 Responses to “20 Minute Mexican Rice”

  1. aheenan2012 July 26, 2013 at 1:14 pm #

    This is a really great idea and another meal to add to my “oh my gosh, I need to go to the grocery store” moments. Thanks!

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