Mexican beans and rice is a tasty dish made with black beans, white rice, cilantro, garlic, lime juice, and bacon.
- 1 cup dry long-grain white rice, such as basmati
- 2 strips bacon, diced
- 1/4 cup diced white onion
- 1/4 cup diced poblano chile
- 1 Tbsp. minced garlic
- 1 (15 oz.) can black beans, do not drain
- 1/4 cup water
- 1 Tbsp. fresh lime juice
- 2 Tbsp. fresh chopped cilantro
- Kosher salt and black pepper
- Cook rice according to package directions.
- While the rice is cooking, saute bacon in a large skillet over medium heat until crisp.
- Add onions and poblano chile. Saute for 2-3 minutes or until softened. Stir in garlic and cook for about 30 seconds or until fragrant.
- Add beans with their liquid and water. Season with salt and pepper to taste. Simmer until heated through, about 1-2 minutes.
- Stir in lime juice and cilantro. Serve over cooked rice.
- Spiciness: This recipe is not spicy at all. I like using poblano chile, which is a Mexican chili pepper, very dark green in color, and mild tasting. If you want more spiciness, feel free to add diced jalapeno pepper.
- Leftovers: Keep leftovers stored in an airtight container for up to 5 days or freeze for up to 3 months.
- Serving Size: 3/4 cup cooked rice + 1/2 cup beans
- Calories: 227
- Sugar: 1.1 g
- Sodium: 502.7 mg
- Fat: 6 g
- Carbohydrates: 33.8 g
- Protein: 9.7 g
- Cholesterol: 9.2 mg
Keywords: rice and beans, easy, smoky