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Tex-Mex Mexican Style Rice with Corn and Black Beans

Now this dish is a prime example of a dish where you can turn the heat up or down to your liking although as a general rule Tex-Mex tends to bring the heat to the table so to speak that doesn’t mean you have to have the fire department on speed dial if you’re not a fan of loads of heat. This dish is very nice on its own with the combination of the fiesta corn and black beans added into the rice along with the salsa you pick.

I personal have always liked corn and rice together and this recipe the fiesta corn adds an extra dimension but on the list of substitutions feel free to switch it out for whole kernel corn it will mellow the heat a bit further if you are looking to tame this on the heat department. The big choice is what you use for your chili powder as you’ll see it can deliver eye burning heat or actually be almost toward the sweet side this is a wonderful way to turn the heat up and down to your liking.

Also the salsa recipe you decide on will have a bearing on heat some salsas are very spice while others are really tame. I would suggest a pure tomato based salsa and not one with fruit. I looked at the commercial salsas and although I do like Newman’s Own it is just too expensive on Amazon so if you have a commercial brand you like check your local store although stay away from the big name ones they tend to have way to much salt and you don’t want to introduce a lot of sodium into this recipe and in fact may wish to use a low sodium version of the beans instead.

This is not the typical Mexican rice as it has the extra stuff in it but it is in the spirit of that with my own Tex-Mex flare added to it in the form of the beans and the fiesta corn. Normal Mexican rice would just use the tomatoes but I like the extra depth salsa adds and as this is meant to be a Tex-Mex recipe I wasn’t worried about bring some heat to the table as most of these recipes feature some heat. Don’t believe me order French toast in Texas and see what they bring you I bet in most of the state it will have a surprise in the form of a hot and spicy element not found in most other parts of the country.

Corn and Black Bean Tex-Mex Rice
Summary: So how hot are you going to make your Tex-Mex rice? I give you links to make it nuclear or just pleasantly a bit hot or so hot you could melt steal.
Author:
Cuisine: Tex-Mex
Recipe type: Side Dish
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 cups Dynasty Jasmine Rice, uncooked
  • 4 cups Kitchen Basics Original Stock, Chicken
  • 1 tablespoons chili powder your choice
  • 1 can Del Monte, Fiesta Corn, and Seasoned with Red & Green Peppers
  • 1 can Goya Black Beans - Frijoles Negros, drained and rinsed
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • 1 cup salsa, your choice form here
  • 2 tablespoons olive oil
Instructions
  1. Put the rice and olive oil in your rice pot on a medium high heat and stirring continually toast the rice for a couple minutes until it is fragrant and slightly browned. Careful not to overcook or burn it.
  2. Add in the broth, chili powder, black beans, fiesta corn, and herbs along with whichever salsa you decided on and let it begin to boil. Once boiling give it one last stir to make sure everything is combined well and lower the heat to its lowest setting on the stove place lid on pot and let cook until all the liquid is absorbed without removing the lid about twenty to twenty-five minutes
  3. Remove from heat and let stand for five minutes then remove lid and fluff it up by using a fork and transfer to a serving bowl and serve with your favorite main dishes.
  4. Note: you can adjust the heat by which chili powder you use in the dish if it isn't spicy enough for you, notch up the chili powder a bit or use one of the hotter ones.

Photo Description:

If you are making a Mexican inspired meal or a Tex-Mex one this Tex-Mex rice is a great choice of side dishes. It has more than just rice and is kind of a play on red beans and rice although we use black beans for a more Texas kind of taste in the dish. Now if you’re not a big fan of Tex-Mex heat or if you are I give you a link to an assortment of chili powders that will let you turn the heat up or down until tears form with a few of them. USE CAUTION: on that second set it has ghost pepper chili powder. That is like 20 X hotter then jalapeños, so know what you’re using first but it will bring you the heat if you crave it, and wear gloves when preparing it!! And don’t touch your eyes either!
 


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Christine Szalay-Kudra

Hi, I'm Christine, and I'm pleased to welcome you to AmazingMexicanRecipes.com. I have endeavored to gather as many delicious South of the border recipes here for you, including Mexican-inspired as well as traditional Mexican, and also some Tex-Mex and Mexican fusion dishes. Food is very important to our family's lives and Mexican food is certainly a favorite around here.

We have everything from appetizers and snacks to soups, drinks, entrées, and much more. You will find everything from mild dishes to super-spicy ones, simple recipes based on fresh ingredients up to more complex ones suitable for a dinner party.

Home cooks just starting out with Mexican cooking tend to be surprised how much of the emphasis is placed on using fresh ingredients and aromatic herbs and spices. Forget the typical ideas about Mexican food being all beans, cheese and beef (that applies a little more to Tex-Mex), take inspiration from authentic Mexican dishes based on fresh ingredients, and inject all your passion into cooking South of the border food, for perfect results every time.

Thanks for visiting,

Christine