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Mexican Rice, Beans, and Quinoa Medley

This Mexican Rice, Beans, and Quinoa Medley is vibrant, nutritious, and bursting with flavor! Perfect for any meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

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.