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–+ servings
Mexican Rice

Mexican Rice Recipe

Vegetarian Mexican rice inspired by arroz rojo, made with tomato, black beans, bell peppers, basmati rice, and warm spices.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 333 kcal

Ingredients
  

  • 2 Tablespoon Olive Oil
  • ¾ cup Onions finely chopped
  • 1 teaspoon Paprika or Chipotle Chilli Powder
  • 1 cup Basmati Rice
  • 1 cup Tomato Puree
  • 1/2 cup black beans canned
  • 1 cup Bell Peppers cut into strips
  • 1 teaspoon Cumin Powder (optional)
  • 1 teaspoon Salt
  • 1 teaspoon oregano
  • 1 teaspoon white pepper (optional)
  • Sour Cream
  • Coriander leaves
  • 1 tsp mixed herbs

Instructions
 

  • Rinse and soak: Rinse the basmati rice until the water is much clearer. Soak for 30 minutes, then drain thoroughly.
  • Saute the onion: Heat the olive oil in the stovetop pressure cooker. Add the onion and saute until translucent.
  • Cook the tomato base: Add the packaged tomato puree and cook briefly. Add the bell peppers, paprika or chipotle chile powder, cumin, oregano, mixed herbs, salt, white pepper if using, and 1 teaspoon chile flakes.
  • Coat the rice: Add the drained rice and fold gently through the tomato mixture. Saute for 2 to 3 minutes.
  • Add beans and liquid: Fold in 1 cup drained, rinsed black beans. Add 1 1/2 cups water and scrape the base gently.
  • Pressure-cook: Close the 6-liter stovetop pressure cooker according to its instructions and cook for 2 whistles. The author-confirmed cooking time is 15 minutes.
  • Release safely: Turn off the heat and manually release pressure according to the pressure cooker's instructions. Open only after the pressure indicator has dropped completely.
  • Fluff and serve: Let steam escape briefly, then fluff gently with a fork. Garnish with cilantro and serve sour cream on the side.

Notes

  • Tomato puree and tomato paste are not cup-for-cup substitutes.
  • Electric pressure cooker and stovetop methods require separate testing.
  • Cool leftovers promptly; refrigerate within 2 hours and use within 3 to 4 days.
  • Reheat leftovers to 165 F (74 C).

Nutrition

Calories: 333kcalCarbohydrates: 54gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 699mgPotassium: 617mgFiber: 5gSugar: 8gVitamin A: 1527IUVitamin C: 58mgCalcium: 71mgIron: 4mg
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