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Loaded Mexican Rice

Mexican-inspired

Use a large skillet or pot so the peas, corn, and beans can be folded in without crushing the rice. Add the adobo chiles gradually if you want control over the heat.

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Serving reference for Loaded Mexican Rice; presentation may vary
Serving reference. Ingredients, toppings and presentation may vary. Photo: Maryam S. · Source · CC BY 2.0
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Cook time
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Timing information was not provided by the recipe source.

Ingredients

  • 1 Cup uncooked long grain white rice
  • 1/2 Cup frozen peas
  • 1/2 Cup frozen corn
  • 2 Caned adobo chilies chopped
  • 5 Tbsp tomato paste
  • 1 Can black or pinto beans
  • 1/2 Cup ground meat (optional)
  • 1/4 Onion diced (optional)

Instructions

  1. Cook rice per manufactures instructions.
  2. Pore enough neutral oil in a large pan to cover the bottom entirely, and turn on to medium heat.
  3. Once pan is hot add rice, brake up the rice to ensue there are no clumps.
  4. Add tomato paste and chilies to the pan, mix until rice is coated add water if needed.
  5. Strain and add the beans, corn, and peas; if you are adding meat and or onion do so now.
  6. Mix well, ensue peas and corn thaw.
  7. Serve hot as either a burrito or bowl with your choice of fillings/toppings.

Source: Public Domain Recipes · mr-mip · Recipe source · Public-domain source license

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