Mexican-style Rice and Beans

Ingredients

In this Mexican adaptation of Wali wa kukaanga, the Tanzanian rice dish, we incorporate Mexican flavors and ingredients to create a unique culinary experience. The original dish uses East African spices and flavors, while the Mexican version features spices like cumin, chili powder, and fresh vegetables like bell peppers and tomatoes. The cooking techniques and traditions also differ, as Mexican cuisine often involves sautéing and simmering ingredients together to create a flavorful dish. We alse have the original recipe for Wali wa kukaanga, so you can check it out.

• 1 cup (185g) long-grain rice 1 cup (185g) long-grain rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, diced 1 small onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 bell pepper, diced 1 bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 48g, 3g
• Protein: 7g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the cumin and chili powder to the skillet, stirring well to coat the onions and garlic with the spices.
4. 4.
   Add the diced bell pepper and tomato to the skillet, and cook until the vegetables are slightly softened.
5. 5.
   Stir in the cooked black beans and rice, ensuring they are well combined with the vegetables and spices.
6. 6.
   Pour in the vegetable broth and season with salt to taste. Bring the mixture to a boil.
7. 7.
   Reduce the heat to low, cover the skillet, and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Remove the skillet from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
9. 9.
   Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Black beans — If using canned beans, rinse them well to remove any excess sodium.

Tips & Tricks

• For added flavor, you can sauté the rice in the vegetable oil for a few minutes before adding the onions and garlic.
• Customize the spice level by adjusting the amount of chili powder to suit your taste.
• Serve with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, either reheated or cold as a refreshing rice salad.
• Feel free to add other vegetables like corn or zucchini to make it even more colorful and nutritious.

Serving advice

Serve Fiesta Rice and Beans as a main course accompanied by a fresh salad or as a side dish alongside grilled meats or enchiladas. It pairs well with creamy avocado slices and a dollop of sour cream.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a vibrant Mexican-inspired bowl or on a colorful plate to enhance the visual appeal.