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
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.
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
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.