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Mexican Rice and Beans

Recipe by PlanMyMealsUpdated

min
40
portions
4
protein/portion
14 g
How many people?

The quantities below change with the number of portions.

4portions

Recipe written for 4 portions.

Mexican Rice and Beans
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.

Ingredients

Quantities for 4 portions

Check ingredients as you prepare them. Changing portions resets the checks.

Method

  1. Blend canned tomatoes with garlic. Heat vegetable oil and toast long-grain rice until opaque. Stir in onion, the tomato puree, vegetable broth and salt.
  2. Cover and simmer 18 minutes. Rest 10 minutes and fluff with cilantro.
  3. In another pan, fry onion in more vegetable oil, then mash in black beans with a splash of water until creamy. Taste for salt.
  4. Serve the rice beside the beans.

Shopping tip

Arroz agulha, tomate em lata, feijão preto or manteiga em lata. Caldo de legumes to keep it vegetarian.

Where it fits in your week

Suits a calmer day, or cooking ahead at the weekend.

At the portions as written, there is enough for a second meal.

Based on the cook time and portions the recipe states.

Put this recipe into a whole week

PlanMyMeals builds the week around your household's portions and turns it into a shopping list.

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Native iPhone meal rhythm settings, with batch cooking and planned leftovers

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About this page

The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.

Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.