A comforting, quick stir-fried rice meal, made with Seasoned rice, Sausages, Black Beans, and Peppers.
Mexican Skillet Rice (with Sausages and Black Beans)
® This is a RAS signature Recipe©
♦Prep time:10 min ♦Cook time:15 min ♦Yield: 4 Servings.
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Mexican Skillet Rice (with Sausages and Black Beans)
Description
This Mexican Skillet Rice is a vibrant, one-pan meal that packs bold flavors and satisfying textures into every bite. It features zesty, spiced rice fried together with smoky sliced sausages, earthy black beans, and a trio of sautéed bell peppers. As the rice absorbs the savory broth and spices, it becomes fluffy and infused with heat. The addition of grated cheese creates a gooey, golden topping, binding the smokiness of the meat with the freshness of the vegetables.
Ingredients:
Instructions
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Rinse, drain, and cook the rice before starting. Spread the cooked rice on a tray to air it out a little before you begin the stir-fry process.
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To a heavy-based Wide skillet, add 2 Tbsp Olive Oil along with 1 Tbsp of butter and heat.
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Add the chopped sausages, and stir-fry till the sausage develops a little color and is somewhat cooked. (Under 2 minutes).
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Next, add the chopped onion and garlic. Sauté till the onion is softened and the garlic is no longer raw, without going brown.
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Now, add the sun-dried tomato paste and the drained Black beans. Stir fry gently till the paste blends in uniformly.
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Add in the spice powders (Chilli, Coriander, and Cumin), and stir till fragrant. Add an extra Tbsp of butter if you find the spices are sticking.
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Add in all the sliced peppers and continue to stir-fry till slightly softened.
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It's time to add the cooked and cooled rice to the skillet. Turn up the heat and toss quickly till all the lumps are gone and the rice becomes evenly colored. As you are doing so, add salt to taste and a little more Olive oil if you find the need for it.
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The grains should become evenly coated with the paste and spices, and heated through.
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Stir in the Tomato sauce and toss again till evenly incorporated. You shouldn't really taste the sauce, but it gives the dish a bit of needed acidity.
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Also, stir in the chopped coriander leaves. Use your ladle to gently pat the cooked rice and flatten the surface.
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Lastly, add the grated cheese over the top of the rice and sprinkle the hot sauce.
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Turn off the flame and wait till the cheese melts from the heat of the rice.
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Serve hot.
Note
- In this recipe, I have used this Zac Meat Chicken Mexican Sausage, S&W Premium Black Beans, and Mantova Sun-dried Tomato paste.
- You can use long-grain or short-grain rice in this recipe, although I tend to prefer short-grain to Basmati here.
- Along with the capsicum and mini peppers, which are not hot, you can add some spicy green chilli pr Jalapenos if you like the extra heat.
- While reheating leftovers, I add a little bit of grated cheese and chopped scallions over the top of each serving
- Paneer cubes are a totally optional addition and not used in Mexican rice, but we love it! Add fresh or thawed paneer after the spices and peppers.
- Key Ingredients: Rice, Sausage, Black Beans, Onion, Garlic, Peppers, Spices, Olive oil, Butter, Coriander leaves, Cheese, Salt.
