Rio Grande Rice and Black Beans

Rio Grande Rice and Black Beans Recipe - Delicious American Cuisine

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Rio Grande Rice and Black Beans is a flavorful and hearty dish that combines rice, black beans, vegetables, and spices to create a delicious and satisfying meal. This dish is perfect for a quick and easy weeknight dinner or for a festive gathering with friends and family.

History

This recipe is inspired by the traditional cuisine of the Rio Grande region, which spans the border between the United States and Mexico. The combination of rice and black beans is a staple in Mexican and Tex-Mex cooking, and this dish puts a modern twist on a classic favorite.

Ingredients

1 medium onion, chopped
1 tbsp vegetable oil
3 cups cooked rice
1 16 oz (454 g) can black beans, rinsed and drained
1 medium-sized green pepper, roasted and chopped
1 medium-sized red pepper, roasted and chopped
1 8-0.75 oz (21 g) can whole-kernel corn, drained
1 tbsp chili powder
0.5 tsp oregano
0.5 tsp salt
0.13 tsp ground red pepper
1 cup (4 oz (113 g)) shredded cheddar cheese

How to prepare

In a large skillet, cook the onion in oil over medium-high heat for 2 to 3 minutes. Add rice, beans, corn, peppers, green chiles, chili powder, oregano, salt, and ground red pepper. Allow the mixture to cool. Spoon the mixture onto lettuce leaves and sprinkle with cheese just before serving.

Variations

Add cooked chicken, beef, or shrimp to make this dish even more filling and protein-rich.
Swap out the cheddar cheese for Monterey Jack or pepper jack for a different flavor profile.
Use quinoa or cauliflower rice instead of traditional rice for a lower-carb option.

Cooking Tips & Tricks

Be sure to rinse and drain the black beans before adding them to the dish to remove excess sodium and improve the texture.

- Roasting the peppers adds a smoky flavor to the dish, but you can also use canned or jarred roasted peppers for convenience.

- Adjust the amount of chili powder and red pepper to suit your taste preferences for spiciness.

Serving Suggestions

Serve Rio Grande Rice and Black Beans with a side of fresh salsa, guacamole, and sour cream for a complete Tex-Mex meal. You can also top it with chopped cilantro, sliced avocado, or a squeeze of lime juice for extra flavor.

Cooking Techniques

Roasting the peppers adds a smoky flavor to the dish. You can roast them over an open flame on a gas stove or under the broiler in the oven.

- Cooking the onions until they are translucent helps to develop their sweetness and flavor, adding depth to the dish.

Ingredient Substitutions

If you don't have black beans, you can use kidney beans, pinto beans, or chickpeas as a substitute.

- Any color of bell pepper can be used in place of the green and red peppers for variety.

Make Ahead Tips

You can prepare the rice and beans mixture ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, simply reheat the mixture in a skillet and top with cheese.

Presentation Ideas

Serve Rio Grande Rice and Black Beans in individual bowls or on a large platter for a family-style meal. Garnish with fresh herbs, sliced avocado, or a dollop of sour cream for a colorful presentation.

Pairing Recommendations

This dish pairs well with a crisp green salad, cornbread, or tortilla chips for a complete meal. A cold beer, margarita, or glass of iced tea makes a refreshing beverage to enjoy with this flavorful dish.

Storage and Reheating Instructions

Store any leftovers of Rio Grande Rice and Black Beans in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 350 calories. This makes it a moderate calorie meal that can fit into a balanced diet.

Carbohydrates

Each serving of Rio Grande Rice and Black Beans contains approximately 45 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help fuel your daily activities.

Fats

Each serving of this dish contains approximately 10 grams of fat. The fat content comes primarily from the vegetable oil used for cooking and the shredded cheddar cheese sprinkled on top.

Proteins

This dish provides a good amount of protein, with each serving containing approximately 15 grams. The black beans are a great source of plant-based protein, making this a satisfying and filling meal.

Vitamins and minerals

Rio Grande Rice and Black Beans is rich in vitamins and minerals, including vitamin C from the peppers, vitamin A from the corn, and calcium from the cheese. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains dairy (cheese) and may not be suitable for individuals with lactose intolerance or dairy allergies. Be sure to check for any other allergens in the ingredients used.

Summary

Overall, Rio Grande Rice and Black Beans is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and satisfying dish that can be enjoyed by the whole family.

Summary

Rio Grande Rice and Black Beans is a delicious and nutritious dish that combines rice, black beans, vegetables, and spices for a flavorful Tex-Mex meal. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a satisfying and filling option for any occasion. Enjoy this dish with your favorite toppings and sides for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a hot summer day in the small town of Rio Grande, where I had traveled to visit my dear friend Sofia. She invited me into her cozy kitchen and began pulling out all the ingredients for her famous Rio Grande Rice and Black Beans dish.

As Sofia started chopping onions and garlic, the aroma wafted through the air, instantly making my mouth water. I asked her where she had learned to make such a delicious meal, and she told me the story of how she had inherited the recipe from her grandmother, who had passed it down through generations.

Sofia explained that the key to the dish was the combination of spices and the slow cooking process, allowing the flavors to meld together perfectly. She shared with me the secret ingredient - a pinch of smoked paprika - that really brought out the smoky flavor of the black beans.

I watched Sofia as she added the rice and beans to the pot, stirring them gently and letting them simmer on the stove. The kitchen filled with the savory scent of cumin and oregano, and I knew that this dish was going to be a hit.

After what seemed like hours of waiting, we finally sat down to enjoy the fruits of our labor. The rice was fluffy and perfectly seasoned, the black beans were tender and flavorful, and the dish as a whole was a symphony of tastes and textures. I couldn't believe how something so simple could be so delicious.

From that moment on, Rio Grande Rice and Black Beans became a staple in my cooking repertoire. I would make it for family gatherings, potlucks, and even just for myself on a quiet evening at home. Each time I made it, I felt a connection to Sofia and her grandmother, grateful for the gift of this wonderful recipe.

Over the years, I have shared the recipe with friends and family, passing on the tradition of Rio Grande Rice and Black Beans to a new generation. I have added my own personal touches, experimenting with different herbs and spices to make it my own. But no matter how I tweak the recipe, the soul of it remains the same - a humble yet delicious dish that brings people together around the table.

As I sit here now, reflecting on all the memories and meals that have been shared over a steaming pot of Rio Grande Rice and Black Beans, I am filled with gratitude for the rich tapestry of flavors and experiences that have shaped my culinary journey. And I know that as long as there are friends to share it with, this recipe will continue to be a beloved part of my kitchen for years to come.