Salsa Verde Mexican Tomato, Rice, and Beans 🌮🍅

This vibrant and flavorful dish celebrates the essence of Mexican cuisine! It's hearty, healthy, and perfect as a main course or a side dish. The combination of tomatoes, rice, and beans comes alive with zesty lime and fresh cilantro, giving it an irresistible twist. Serve it with a sprinkle of queso fresco on top for an extra delight! 🧀🌶️

Ingredients

For the Rice

• 1 cup of long-grain white or brown rice
• 2 cups of vegetable broth or water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste

For the Beans

• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes (with their juice)
• 1 tablespoon taco seasoning
• 1/2 cup corn (fresh or frozen)
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

For the Topping

• 1 avocado, diced
• Queso fresco or feta cheese, crumbled
• Extra cilantro for garnish
• Lime wedges for serving

Instructions

• Begin by rinsing the rice under cold water until the water runs clear. This helps to remove excess starch and keep the rice fluffy.

🍚 If using brown rice, note that it will require a longer cooking time, so adjust your broth accordingly (usually, brown rice takes about 40-45 minutes to cook).

• In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

• Stir in the minced garlic, cumin, paprika, salt, and pepper. Cook for another minute until fragrant.

• Add the rice to the saucepan, stirring to coat well with the oil and spices. Pour in the vegetable broth or water and bring it to a boil.

• Once boiling, reduce the heat to low, cover, and let the rice simmer for 15-20 minutes (or longer if using brown rice) until fully cooked. Remove from heat and let it sit covered for 5 minutes.

• While the rice cooks, prepare the beans. In a medium pot, combine the black beans, diced tomatoes (with juice), taco seasoning, corn, and lime juice.

🌶️ You can adjust the taco seasoning to your taste—add more for extra spice or go light for a milder flavor!

• Heat the mixture over medium heat until warmed through, about 5-7 minutes. Stir in the chopped cilantro just before serving.

• Fluff the rice with a fork and serve it topped with the warm bean-tomato mixture.

• Finish by garnishing with diced avocado, crumbled queso fresco, and additional cilantro, along with lime wedges on the side.

🍋 Squeeze fresh lime juice over your bowl just before taking a bite. It adds a vibrant zing that ties all the flavors together!

Variations

• Spicy: Add diced jalapeños or a pinch of red pepper flakes to the beans for an extra kick! 🔥
• Quinoa Swap: Substitute rice with quinoa for a protein-packed, gluten-free option. Adjust liquid to 2 cups for quinoa.
• Vegetable Boost: Add sautéed bell peppers, zucchini, or spinach to the beans for added nutrition and color. 🥒
• One-Pan Meal: Combine all ingredients into a large skillet, cover, and cook together for a one-pan version! Just be sure to adjust cooking times for the rice or quinoa.

Enjoy this delicious Mexican Tomato, Rice, and Beans dish with your favorite sides and drinks for a fiesta full of flavor! 🎉🥳