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Homemade Mexican Rice, Beans, and Quinoa Medley photo

Mexican Rice, Beans, and Quinoa Medley

This Mexican Rice, Beans, and Quinoa Medley is a flavor-packed, nutritious dish that's perfect for meal prep!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

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 (or all rice or all quinoa)
  • 3 cups water (or as directed on the package to cook 1 cup dry grains)
  • 1 15-ounce can black beans drained and rinsed
  • 1 14-ounce can corn drained and rinsed (fresh or frozen may be substituted)
  • 2 medium Roma tomatoes diced small (or cherry, grape, or heirloom)
  • 1 medium yellow bell pepper seeded and diced small (another color may be substituted)
  • 1 to 2 tablespoons cumin or to taste
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • 1/4 cup fresh cilantro finely minced or to taste
  • 1 to 4 tablespoons freshly squeezed lime juice or to taste

Equipment

  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Chopping board and knife

Method
 

Instructions
  1. In a large skillet or saucepan, heat 3 to 4 tablespoons of olive oil over medium heat. Once hot, add the diced red onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and sauté for another minute until fragrant.
  2. Stir in the dry rice and quinoa medley, allowing it to toast slightly for about 1-2 minutes. Then, add 3 cups of water (or as directed on the package for the grains) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the grains are tender and the water is absorbed.
  3. Once the grains are cooked, stir in the drained black beans, drained corn, diced tomatoes, diced yellow bell pepper, and serrano chile (if using). Mix well to combine all ingredients.
  4. Add cumin, kosher salt, freshly ground black pepper, and cilantro to the mixture. Stir thoroughly, allowing the flavors to meld together. Taste and adjust seasoning as needed.
  5. Remove the skillet from heat and drizzle freshly squeezed lime juice over the medley. Stir gently to incorporate the bright flavor.
  6. This Mexican Rice, Beans, and Quinoa Medley is now ready to serve! Enjoy it warm, garnished with additional cilantro or lime wedges if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • For longer storage, freeze the medley in portions in freezer-safe bags or containers for up to 3 months.
  • Reheat in the microwave or on the stovetop, adding a splash of water to restore moisture if needed.