Mexican Rice

Am I the only one that normally bypasses the pile of rice plopped on my plate at Mexican restaurants?

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In most places around me, that rice is an afterthought, a quick and easy way to fill up the plate. I find that most aren’t very flavorful or colorful or appealing. So I push the rice to the side and focus on the other parts of my meal, hoping the staff won’t notice the full pile of rice I hide under my napkin when I’m finished eating.

I know…it’s wasteful. But I know I won’t eat it if I bring it home with me and not every place will let you substitute that rice for something else.

My only option?

Make an amazing Mexican rice side dish myself.

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Nick and I had a football date with some friends this past weekend, and our food theme was Mexican. The menu was pretty simple, but delicious:

– grilled steak tacos

– chips with salsa and homemade guacamole

– rice or bean side dish

I was in charge of the side dish and couldn’t decide between rice or beans, so I just mixed everything that I love together in one bowl!

Mexican Rice

  • 3 cups cooked brown rice
  • 1 can black beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 cup corn
  • 1/4 cup salsa
  • 2-3 scallions, sliced
  • 1 Tbsp chili powder (ancho, if you have it)
  • 1 Tbsp cumin
  • 1/2 Tbsp smoked paprika
  • 1 Tbsp garlic powder (or 1 tsp minced garlic)
  • 1 1/2 tsp salt

Thankfully, this recipe is extremely easy, too. As long as you have cooked rice, the only other step is to mix everything together – done!

I loved it with the chewy brown rice, but this would also make a great barley or wheatberry salad. In fact, any whole grain would be delicious.

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This rice has it all: different textures, different colors, and bold flavors.

Just how I like it.

16 comments

  1. Yeah, I noticed that too! It’s disappointing when that happens!

    Your recipe for Mexican rice sounds so flavorful! I’ll have to try it! It looks so good!

  2. Your rice looks much more appetizing than the standard I get at restaurants. I totally ignore it, too. There is usually so much going on, I’d rather not have it as a filler.

  3. I’m with you, I easily bypass rice as a side. This rice side is one that I definitely wouldn’t pass up though!

  4. I also usually skip out on the rice. It’s either too mushy, undercooked or it tastes like paper! Thanks for sharing! This sounds great!

  5. ooh, yummy! and congrats on the house!!!

  6. YAY YAY YAY YAY YAY!!!

    a new house…so exciting! can’t wait to see it :)

  7. I always pass the rice because it never seems flavorful and always is dry. This I would not pass up!

  8. This recipe is just how I like ’em – easy to make but packed with lots of great ingredients.

  9. I agree – most Mexican restaurants we go to, the rice is just plain awful – no flavor at all. Love your recipe!

    Hey, I haven’t forgotten about your BSI win package – I am sending it tomorrow! :D

  10. Wow–this looks amazing! Mexican rice that’s healthy and packed with awesome spices and flavors? Yes, please! And CONGRATULATIONS on the house! :)

  11. That looks awesome! Going to bookmark it :)

  12. Actually, I always ask for any meal without rice..I am just not a fan. However, I do really like wild rice!

  13. i love it! i dunno why i never make mexican rice – so yummy and simple.

    congrats on the house, too!

  14. Your MexiRice looks great! I’m going to email you about Big Pine Provisions–would love for you to come and check it out, write about it if you like :)

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