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Dinner · Mexican · Weeknight
Loaded Mexican Rice
A tex-mex style mexican rice with beans and meat. Adding the beans and meat take it from a side dish to good good burrito filling.
- 25 min hands-on
- 40 min total
- Serves 4
- under $4 a serving
- Vegan
- skillet
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 1 Cupuncooked long grain white rice
- ½ Cupfrozen peas
- ½ Cupfrozen corn
- 2Caned adobo chilies choppedcheck the label: may contain gluten, soy
- 5 Tbsptomato paste
- 1 Canblack or pinto beans
- ½ Cupground meat (optional)
- ¼Onion diced (optional)
Method one step at a time, with timers in the app
- Cook rice per manufactures instructions.
- Pore enough neutral oil in a large pan to cover the bottom entirely, and turn on to medium heat.
- Once pan is hot add rice, brake up the rice to ensue there are no clumps.
- Add tomato paste and chilies to the pan, mix until rice is coated add water if needed.
- Strain and add the beans, corn, and peas; if you are adding meat and or onion do so now.
- Mix well, ensue peas and corn thaw.
- Serve hot as either a burrito or bowl with your choice of fillings/toppings.
Allergens, with the fine print read
- ⚠Contains none of the nine major allergens we track, as written.
- ?Check the label: Caned adobo chilies chopped may contain gluten, soy, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by mr-mip, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.