Mexican Bean Rice

  • Serves: 3
  • Prep Time: 40 minutes

Rice and Beans or R&B was a favorite once-a-week high school staple that we looked forward with enthusiasm only reserved for visiting days! Sure, the beans were not always fully cooked, nor the rice totally cooked either, but the slice of avocado and rarity of the meal was enough to make us look the other way when confronted with tough, under-cooked beans. So today I want to show you how to make the classic R&B with a tinge of garlic, dhania and tomato water (see my tomato water recipe). Oh, and please, cook your beans well this time round! 



  1. In a pot, fry the onions until you attain a translucent color.
  2. Add the grated garlic and fry further
  3. Add 2 cups of zucchini and add beans to fry.
  4. Wash your rice and drain it
  5. Add the rice and coriander together and allow to fry slightly for about 6 minutes.
  6. Add tomato water and half a cup of water
  7. Allow to cook on low until water has drained and absorbed
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