Spicy Mexican Three Bean Rice
Make this Mexican Three Bean Rice recipe as your next side dish, it’s sure to give your plate a spicy flair.
This dish is made with a three bean medley, including kidney, black, and pinto. Since beans are digested slowly, they will help give you steady energy. They also contain antioxidants that promote energy, which makes it perfect for meal prep or as a post-workout meal.
Brown rice, on the other hand, will also help keep you energized throughout the day, along with giving you a healthy dose of nutrients and fiber.
Oh, and did I mention, this meal is jam-packed with protein, coming from the three bean medley and the brown rice.
Now that we now what makes this recipe so great, lets start making it!
Prepare the Vegetables & Rice
The rice
In a large saucepan, bring the water and rice to a boil. Next, add a pinch of salt to prevent the rice from sticking. Once the water is boiling, cover and reduce heat to a simmer for about 30 minutes, or until the water has all been absorbed.
The Veggies
Now, finely chop the onion, mince the garlic and jalapeño, and slice the mushroom.
If you want extra spice use a 1/2 a habanero pepper instead of the jalapeño.
Bring Everything Together
Time to start bringing all the ingredients together.
In a large frying pan heat 2 tbsp of vegan butter over low heat. Then, soften the minced garlic and jalapeño for 1 minute or until you can begin to smell the garlic.
Next, add the chopped onion and sliced mushrooms, along with the maple syrup. Cook for about 5-7 minutes to soften the onions. Though maple syrup may be a weird twist, it is Canada’s contribution to this Mexican dish.
Then, you’ll want to stir in your
Home Stretch
Finally, turn the heat to medium, then add the beans-kidney beans, black beans, and pinto beans. Cover and let cook for 5-10 minutes to let the beans absorb the sauce. Then, add the cooked brown rice, and cook for an additional 5-10 minutes to further let the spices marinate together. Plate and serve hot.
| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Servings |
People
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- 2 cup brown rice cooked
- 1 (540 mL) can pinto beans drained
- 1 (540 mL) can black beans drained
- 1 (540 mL) can red kidney beans drained
- 1/4 cup butter vegan, divided
- 6 cloved garlic minced
- 1 jalapeno minced
- 1 onion finely chopped
- 5 whole mushrooms sliced
- 1 tsp maple syrup
- 1/2 cup salsa
- 4 tsp chili powder
- 2 tsp cumin
- 1/4 tsp red pepper flakes
- 1/2 tsp pepper
- 1/4 tsp salt
Ingredients
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- In a large saucepan, bring water and rice to a boil. Add a pinch of salt to prevent the rice from sticking. Once boiling, cover and reduce heat to a simmer for about 30 minutes, or until the water has all been absorbed.
- Next, in a large frying pan heat 2 tbsp of butter over low heat. Then, cook the garlic and jalapeño for 1 minute or until you can begin to smell the garlic.
- Now, add the onion and mushrooms, along with the maple syrup. Cook for about 5-7 minutes to soften the onions.
- Then, stir in the salsa, 1 tbsp of butter, and the spices-chili, cumin, salt, and pepper.
- Next, turn heat to medium, then add the beans-kidney beans, black beans, and pinto beans. Cover and let cook for 5-10 minutes.
- Finally, add the cooked brown rice. Cook for another 5-10 minutes. Serve hot.
