"This recipe is so simple, and yummy, perfect for anyone that's too lazy to cook an actual meal. It's also easily altered for anyone's tastes." — LIL_ROCK_STAR
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1 1/2 cups
uncooked brown rice
1 (1 ounce) package
taco seasoning mix
1 (15.25 ounce) can
kidney beans, drained
1 (15 ounce) can
1 (14.5 ounce) can
diced tomatoes, drained
salt and pepper to taste
Good recipe. Tasty and easy to prepare. Lettuce makes a nice compliment and adds texture.
I made the following modifications to the recipe:
1. Used black beans instead of kidney (just a personal preference).
2. Put taco seasoning, tomato sauce and diced tomatos in the pot with rice in the *beginning* of the cooking process instead of the end (so rice would absorb flavor).
3. Because I added sauce and diced tomatos in at the beginning, I decreased water by 1 cup (used 2 cups instead of 3). I still had to cook the rice with the lid off to cook off liquids, so in the future, I will probably try decreasing water even more.
4. Added a bit of cheese on top and a couple of tortilla chips on the side.
Will make this recipe again.
There was just too much tomato taste for us. I will try this again and just add a can of Rotel tomatoes, also substitute black beans for the kidney beans.
This is a super easy and tasty burrito stuffer. As previously suggested I cooked the rice with the tomato sauce and taco seasoning. I, also, added about a cup of frozen corn, a small can of chopped black olives and I used a large fresh tomato instead of the can of diced tomatoes.
This was excellent, everyone loved it! My husband has eaten it for 3 days straight now and is still raving about it. I used all of the recommendations by the last reviewer, NADROJ451. I used instant brown rice which meant I was done with dinner in about 15 minutes! We've never had black beans before, or a meal without meat for that matter so I was pleasantly surprised! This looks very appealing and is very filling. This moves to the front of my recipe book!
This was great! I gave it a 4 because I made some changes. I sauteed some onion, garlic and 1/2 head of green cabbage in canola oil until soft, added the rice and taco seasoning and sauteed then added the water and beans. After the rice was cooked, I added some frozen peas and a can of tomatoes with jalapenos (I think an additional can of tomato sauce would have been too much tomato). It turned out great! Made a lot of food, my hubby loved it and we used it as burrito filling! Very healthy, cheap and satisfying-thanks!
My family loves this dish! I use black beans and sometimes just the rice w/ no beans. I also omit the lettuce. I put everything (spices, tomato sauce) in from the get go as some reviewers suggested. Great way to get picky eaters to eat brown rice.
This recipe was good! I added ground turkey and used "seasoned black beans" I also put all the ingredients together and used the smaller can of tomato sauce. We really liked it.
Excellent recipe if you cook the rice in the tomatoes and sauce instead of just water. I decreased the water and used Ro-Tel tomatoes since my family likes things spicy. And I've used every bean imaginable for this dish, except the kidney bean. Just our preference. Very tasty and very easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Mexican Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 361
** Calories from Fat: 19
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