Yummiest Ever Mexican Beans and Rice

WOW now this tastes SO AMAZing that I can’t stop making it. I make a huge batch, freezer a casserole dish full and eat some leftover for a day or so. BTW, I’ve kinda tweaked it from the original recipe that I found on YT - The Channel is called “Food Impromptu” and the Title is:
Mexican Inspired Rice and Beans Recipe 🪅 Healthy One Pot Black Bean Vegan Food (Super Easy)

MEASUREMENTS ARE FOR A GIGANTIC DOUBLE RECIPE SO ½ of this is SO MUCH IT CAN FEED PROBABLY SIX PEOPLE! WATCH the video for the original recipe, I just made it and just about tripled the spices of the main original recipe.

BONUS - Don’t forget the anaheim peppers…

3-4 Anaheim Peppers *Oven roast these to char and remove the skin

3-4 colorful delicious large peppers - red, orange, yellow… I look for the ones with four sections on the bottom. (cut these into nice bite size pieces)

3-4 sweet onions chopped into bite sized pieces

garlic cut up into tiny little bits

*Saute all that a little at a time… After it’s nice and sauteed, add one large can of tomatoes - strained…

I’m making a larger recipe so I have doubled the spices here:

2 tsp cumin ***REGARDING SPICES - YOU MAY NEED TO TRIPLE THESE or TRIPLE THEM TWICE for a HUGE BATCH and don’t forget that salt brings out the flavor.

2 tsp paprika (I prefer smoked)

½ tsp cayenne * optional

*stir together into sauce and let flavors combine and cook a bit…

Now here comes the interesting part… It’s the rice.

2 cups washed basmati rice for this size recipe… I’ve made this with raw rice (rice kept sticking to the bottom but it soaked up the flavors so beautifully) and I’ve done this with partially cooked rice and I think I may have tried cooked rice. I think for the best results, I’d partially cook the rice so that it doesn’t need as long to cook, it can still soak up flavor; but that it doesn’t have to go the whole way.

Next: The beans - the original recipe on the video which is about ½ my recipe calls for 2 cups of black beans and one cup of frozen corn. Here’s what I found out… I LOVE pinto beans. I think that adding PINTO beans to this recipe is simply amazing. DRAIN THE BEANS!!! *adding the bean liquid might cause it to be more difficult for the rice to cook. if you want to add the bean liquid, add it after cooking.)

COOKING all of this rice with the beans and everything means you need water or vegetable stock. I use a gluten free version, making sure I have nearly FOUR cups of water or more but NOT TOO MUCH, and NOT TOO LITTLE. You’ll need to be the judge.

Add 1-2 cups of corn, salt to taste, bring it to a boil.

After that, add the rice is cooked add the remaining can of pinto beans that is NOT drained (mentioned already above).

OK THIS IS DELICIOUS - HOWEVER - there are several more things that make it THE MOST AMAZING PLANT BASED DISH I MAY HAVE EVER EATEN…

My secret weapon that I add to this recipe… COSTCO’s PEACH MANGO SALSA!! AFTER it’s all cooked…. I mix in nearly 1/3 - ½ of a container of this AMAZING SALSA!!

OR: You could instead just let each person add the salsa individually to their amazing delicious bowl of beans.

Serve and if I’m not doing JUMPSTART - then I may top it with plant based sour cream - YUM and avocado!!! OH THIS IS SO DELICIOUS!

You may like other toppings such as cilantro, diced tomatoes etc.

ENJOY!!!