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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.

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