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Homemade Mexican Rice, Beans, and Quinoa Medley photo

Mexican Rice, Beans, and Quinoa Medley

A hearty, colorful one-pan medley of rice and quinoa cooked with aromatics, then tossed with beans, corn, peppers, cilantro, and lime.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings

Equipment

  • large deep skillet with lid
  • Cutting Board
  • Chef’s knife
  • Measuring cups and spoons
  • Spatula or wooden spoon

Ingredients
  

  • 3 to 4 tablespoons olive oil plus more if needed
  • 1 large red onion diced small
  • 3 to 4 cloves garlic finely minced or pressed
  • 1 cup dry rice and quinoa medley or all rice or all quinoa
  • 3 cups water or as directed on the package to cook 1 cup dry grains
  • 1 15-ounce can black beans drained and rinsed (low-salt recommended)
  • 1 14-ounce can corn drained and rinsed (fresh or frozen may be substituted)
  • 2 medium Roma tomatoes diced small (cherry, grape, or heirloom may be substituted)
  • 1 medium yellow bell pepper seeded and diced small (another color may be substituted)
  • 1/2 to 1 serrano chile seeded and finely diced; optional and to taste (jalapeño may be substituted for less heat)
  • 1 to 2 tablespoons ground cumin use more or less to taste
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon freshly ground black pepper or to taste
  • 1/3 cup fresh cilantro finely minced, or to taste
  • 1 to 4 tablespoons fresh lime juice or to taste

Instructions
 

  • Heat 3 to 4 tablespoons olive oil in a large deep skillet over medium-high heat.
  • Add the diced red onion and cook, stirring occasionally, until softened and just beginning to lightly caramelize, about 5 to 7 minutes.
  • Stir in the minced garlic and cook for about 1 minute, until fragrant.
  • Add the dry rice and quinoa medley and toast, stirring, for about 30 seconds.
  • Pour in 3 cups water (or the amount the grain package recommends for 1 cup dry grains). Reduce heat to low, cover, and cook until water is absorbed and grains are tender, about 10 to 15 minutes; check at 10 minutes and stir, cooking longer if needed.
  • If desired, drizzle 1 to 2 additional tablespoons olive oil while cooking to prevent sticking.
  • When the grains are tender, add the drained black beans, drained corn, diced tomatoes, diced bell pepper, and optional serrano; stir to combine.
  • Stir in the ground cumin, then add the kosher salt and black pepper; taste and adjust seasonings or heat as desired.
  • Fold in the minced cilantro and squeeze in lime juice to taste, stir to combine, and serve warm, at room temperature, or chilled.

Notes

  • While the grains cook, chop the remaining vegetables and herbs.
  • Start with less serrano and increase to taste if sensitive to heat.
  • You can substitute jalapeño for milder heat.
  • Use fresh or frozen corn if you prefer.
  • Adjust cumin, salt, and pepper to suit your preference.