Spice up your Cinco De Mayo fiesta and try out this tasty Latin rice recipe filled with veggies and beans. With flavor packed in this easy to make dish, serve it as a main dish (p.s. it’s vegan) or use it as your base layer for your tacos or burrito bowls. Hint: all of the above pair perfectly with margaritas!
This recipe is by our Prepdeck Ambassador, Belqui M. Check out her blog for more amazing recipes or follow along on her Youtube channel!
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Latin Bean Vegetable Rice
4 cups long grain rice
4 and 1/2 cups water
1 tbs salt
1/4 cup Mazola Corn Oil
1 tbs garlic minced
1 tbs lime juice
1 tbs Goya Adobo
1/4 tsp ground oregano
2 tbs Goya Salad Olives chopped
1/4 cup soy sauce
1/2 yellow onion chopped
1/2yellow pepper cut in chunks
1 can 8oz tomato sauce
couple of strands of cilantro
1 can beans: black, roman, pink, pinto, etc. Or boil to soften your own beans.
1 10oz bag frozen vegetables you can substitute with fresh or canned
In a pot over medium heat, add oil, garlic, adobo, salt, oregano, soy sauce, lime juice. Stir well.
Add onions, peppers and olives. Stir.
When it is simmering add tomato sauce, stir and then add the beans.
Add water, cilantro, frozen vegetables and stir. Now cover and bring to a boil.
Once the liquid is boiling, add the rice and stir. Make sure rice doesn't stick to the bottom of the pot. Allow water to evaporate. Watch my video for reference on how it should look.
Once liquid evaporates, lower to a simmer and cover for 25 to 30 minutes.
After 25 to 30 minutes, uncover rice and stir. Cover again for 5 minutes. Uncover, stir and it is ready to serve!