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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 bursting with flavor! A vibrant, nutritious dish that pleases vegetarians and meat lovers alike.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 to 4 tablespoons olive oil for sautéing the vegetables and enhancing flavors
  • 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 a blend of grains
  • 3 cups water or as directed on the package
  • 1 15-ounce can black beans drained and rinsed
  • 1 14-ounce can corn drained and rinsed
  • 2 medium Roma tomatoes diced small
  • 1 medium yellow bell pepper seeded and diced small
  • 0 to 1 serrano chile seeded and diced micro tiny; optional for heat
  • 1 to 2 tablespoons cumin for warm, earthy flavor
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • ½ cup finely minced fresh cilantro or to taste
  • 1 to 4 tablespoons freshly squeezed lime juice or to taste

Equipment

  • Large Skillet
  • Measuring cups and spoons
  • Cutting board and knife
  • Spoon or spatula

Method
 

Instructions
  1. Step 1: Prepare the Grains
    Begin by rinsing the rice and quinoa medley under cold water to remove any excess starch. This helps prevent the grains from becoming sticky. In a large pot, combine the rinsed grains with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer according to package instructions, usually around 15-20 minutes, until the grains are tender and the water is absorbed.
  2. Step 2: Sauté the Vegetables
    While the grains are cooking, heat 3 to 4 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the diced red onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
  3. Step 3: Add the Remaining Ingredients
    To the skillet, add the cooked grains, black beans, corn, diced tomatoes, yellow bell pepper, and serrano chile (if using). Sprinkle in the cumin, salt, and black pepper. Stir to combine all the ingredients and allow them to heat through, about 5-7 minutes.
  4. Step 4: Finish with Freshness
    Once everything is heated, remove the skillet from the heat. Gently fold in the minced cilantro and squeeze fresh lime juice over the top. Taste and adjust seasoning if needed, adding more lime juice or salt as desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • For longer storage, freeze the medley in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Reheat in a skillet over medium heat with a splash of water or broth to prevent drying out.