Time: 30 min.
Complexity: easily
Servings: 4

Tex-Mex Rice and Beans - A Step-by-Step Recipe.

Ingredients:

• 1 cup long grain rice
• 2 cans (400g each) black-eyed beans with liquid
• 1 tbsp. grated cheese Cheddar
• 1/2 tsp ground cumin
• 1 tbsp. l. olive oil
• 3 cups baby spinach
• 1/4 cup chopped fresh cilantro
• 1 avocado, halved, pitted and sliced
• 1 cup salsa sauce (See the salsa recipe here)
• Sour cream or Greek yogurt, for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice, salad, cheese, long-grain rice, black-eyed beans, spinach, cilantro, Avocado, cheddar cheese, sour cream, yogurt, salsa sauce

We recommend

Preparation:

Step 1
• Cook the rice in salted water until tender. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, for about 5 minutes. Add the beans with their liquid and simmer, stirring occasionally, for about 12 minutes. Add the spinach and cilantro, stir, and heat through, about 1 minute.
Step 2
• Divide the rice among bowls and top with beans. Arrange avocado slices next to it and sprinkle with cheese. Serve with salsa and sour cream.

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