There’s something incredibly comforting about a vibrant bowl of Mexican Rice, Beans, and Quinoa Medley. This dish is not just a feast for your taste buds; it’s also a celebration of colors, textures, and wholesome ingredients. Combining rice, beans, and quinoa creates a hearty, nutritious base that’s perfect for any meal. Whether you’re serving it as a side dish or making it the star of your dinner table, this medley is sure to delight.
Imagine the aroma of sautéed garlic and onion filling your kitchen, followed by the earthy scents of cumin and fresh cilantro. This dish is versatile and can easily be customized to fit your preferences, making it a fantastic option for gatherings or weeknight dinners. Let’s dive into why you should make this Mexican-inspired recipe and how to whip it up with ease!
Top Reasons to Make Mexican Rice, Beans, and Quinoa Medley
- Nutrient-Rich: This medley is packed with protein, fiber, and essential vitamins from beans, quinoa, and fresh vegetables.
- Quick and Easy: With simple preparation and cooking steps, this dish can be on your table in about 30 minutes.
- Versatile: Enjoy it as a main dish, side, or even as a filling for tacos or burritos.
- Budget-Friendly: Using pantry staples and canned goods makes it an economical choice.
Gather These Ingredients
- 3 to 4 tablespoons olive oil, plus more if needed
- 1 large or extra-large red onion, diced small
- 3 to 4 cloves garlic, finely minced or pressed
- 1 cup dry rice and quinoa medley (all rice or all quinoa is okay)
- 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 preferred)
- 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 pepper may be substituted)
- 1 to 1 serrano chile, seeded and diced micro tiny; optional and to taste (jalapeno may be substituted for less heat)
- 1 to 2 tablespoons cumin, or to taste
- 1 teaspoon kosher salt, or to taste
- Freshly ground black pepper, to taste
- 1/4 cup finely minced fresh cilantro, or to taste
- 1 to 4 tablespoons freshly squeezed lime juice, or to taste
Tools & Equipment Needed
- Large Skillet or Pot: Ideal for sautéing and cooking your medley.
- Cutting Board and Knife: For chopping your veggies with precision.
- Measuring Cups and Spoons: To ensure accurate ingredient portions.
- Wooden Spoon or Spatula: Perfect for stirring and mixing your ingredients.
Directions: Mexican Rice, Beans, and Quinoa Medley
Step 1: Sauté the Aromatics
In a large skillet or pot, heat the olive oil over medium heat. Add the diced red onion and sauté for about 3-4 minutes, or until it becomes translucent. Incorporate the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
Step 2: Cook the Grains
Stir in the rice and quinoa medley, ensuring it’s well-coated with the oil and aromatics. Pour in the water, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer according to the package instructions, typically around 15-20 minutes, or until the grains are tender and the water is absorbed.
Step 3: Add the Vegetables
Once the grains are cooked, remove the lid and fluff with a fork. Mix in the drained black beans, corn, diced tomatoes, yellow bell pepper, and serrano chile (if using). Stir gently to combine all the ingredients.
Step 4: Season to Taste
Sprinkle in the cumin, kosher salt, and black pepper. Taste and adjust the seasoning as needed. Add freshly squeezed lime juice and minced cilantro, folding them into the mixture until everything is well incorporated.
Step 5: Serve and Enjoy!
Serve the Mexican Rice, Beans, and Quinoa Medley warm, garnished with additional cilantro and lime wedges, if desired. This dish pairs wonderfully with grilled meats, tacos, or can stand alone as a satisfying meal.
Adaptations for Special Diets
- Gluten-Free: All ingredients are gluten-free; ensure your grains are certified gluten-free if needed.
- Vegan: This dish is naturally vegan, making it perfect for plant-based diets.
- Low-Carb: Substitute quinoa with cauliflower rice for a lower carbohydrate option.
- Spicy: Adjust the heat by using more serrano or jalapeno peppers, or add cayenne for an extra kick.
Flavor Logic
The combination of earthy black beans, sweet corn, and zesty tomatoes creates a beautiful balance of flavors in this Mexican Rice, Beans, and Quinoa Medley. The cumin adds a warm, aromatic depth, while the fresh cilantro and lime juice brighten the dish. This medley not only satisfies your hunger but also tantalizes your palate with its vibrant and varied tastes.
Storing Tips & Timelines
- Refrigerator: Store leftovers in an airtight container for up to 4-5 days.
- Freezer: This medley freezes well! Portion it into freezer-safe bags or containers and freeze for up to 3 months.
- Reheating: Reheat in a microwave or on the stove, adding a splash of water to prevent drying out.
Popular Questions
Can I use different types of beans?
Absolutely! You can substitute black beans with pinto beans, kidney beans, or any other variety you prefer.
Is this dish spicy?
The spice level can be easily adjusted. Omit the serrano chile for a milder flavor or increase the quantity for more heat.
Can I prepare this dish in advance?
Yes! You can prepare the grains and vegetables ahead of time. Just mix everything together before serving for the best flavor.
What can I serve with this medley?
This Mexican Rice, Beans, and Quinoa Medley pairs beautifully with grilled chicken, fish, or can be served as a filling for burritos and tacos.
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In Closing
The Mexican Rice, Beans, and Quinoa Medley is not just a dish; it’s an experience. With its colorful ingredients and delightful flavors, this medley is perfect for any occasion, whether it’s a casual weeknight dinner or a festive gathering. It’s nutrient-dense, filling, and bursting with flavors that will transport your taste buds straight to Mexico. So gather your ingredients, roll up your sleeves, and let’s create a dish that is not just food but a celebration of life!
Mexican Rice, Beans, and Quinoa Medley
Ingredients
- 3 to 4 tablespoons olive oil plus more if needed
- 1 large or extra-large red onion diced small
- 3 to 4 cloves garlic finely minced or pressed
- 1 cup dry rice and quinoa medley (all rice or all quinoa is okay)
- 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 preferred)
- 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 pepper may be substituted)
- 1 to 1 serrano chile seeded and diced micro tiny; optional and to taste (jalapeno may be substituted for less heat)
- 1 to 2 tablespoons cumin or to taste
- 1 teaspoon kosher salt or to taste
- Freshly ground black pepper to taste
- 1/4 cup finely minced fresh cilantro or to taste
- 1 to 4 tablespoons freshly squeezed lime juice or to taste
Instructions
- In a large skillet or pot, heat the olive oil over medium heat. Add the diced red onion and sauté for about 3-4 minutes, or until it becomes translucent. Incorporate the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
- Stir in the rice and quinoa medley, ensuring it’s well-coated with the oil and aromatics. Pour in the water, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer according to the package instructions, typically around 15-20 minutes, or until the grains are tender and the water is absorbed.
- Once the grains are cooked, remove the lid and fluff with a fork. Mix in the drained black beans, corn, diced tomatoes, yellow bell pepper, and serrano chile (if using). Stir gently to combine all the ingredients.
- Sprinkle in the cumin, kosher salt, and black pepper. Taste and adjust the seasoning as needed. Add freshly squeezed lime juice and minced cilantro, folding them into the mixture until everything is well incorporated.
- Serve the Mexican Rice, Beans, and Quinoa Medley warm, garnished with additional cilantro and lime wedges, if desired. This dish pairs wonderfully with grilled meats, tacos, or can stand alone as a satisfying meal.
Equipment
- Large skillet or pot
- Cutting board and knife
- Measuring cups and spoons
- Wooden Spoon or Spatula
Notes
- Store leftovers in an airtight container for up to 4-5 days.
- This medley freezes well! Portion it into freezer-safe bags or containers and freeze for up to 3 months.
- Reheat in a microwave or on the stove, adding a splash of water to prevent drying out.
