Can you believe that it is going to be May next week? I am so excited because May is my favorite month (for so many reasons).
One of the reasons I love May is because of Cinco de Mayo. I will take any excuse I can get to eat Mexican food! It is my absolute favorite. And let’s be honest, who doesn’t want a margarita?!
Anyways, today I wanted to share with you an amazing recipe that could be an easy side dish to bring to your next party. It’s called: Festive Mexican Rice.
You can keep this recipe the way it is and use it as a side, or you can add meat to it to make it a full entrée. When we have leftovers, I sometimes mix it in with scrambled eggs in the morning – it is so good!
- 1 1/2 cups long grain rice (not instant)
- 1 can beef broth and enough water to make 3 cups of total liquid
- 2 TBSP Olive Oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 can sweet corn, drained
- 1 can Rotel, drained
- 1 small can diced black olives, drained
- 1 can red beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1/2 cup thinly sliced green onions
- Bring rice, beef broth, water, olive oil, salt, pepper, cumin and chili powder to a boil.
- Once boiling, reduce to a simmer and cover the pot with lid. It will take about 20-25 minutes for the rice to cook completely.
- Once the rice is done cooking, turn off the heat and let it cool for 5-10 minutes.
- Add in all other ingredients and mix together thoroughly.
- Serve warm and Enjoy!
- Optional: You can add ground beef or turkey to make it a meal!
The festive bowls and salt & pepper shakers were wedding gifts from Crate and Barrel. Unfortunately, I don’t see them on their website anymore, but I will let you know if I find something similar.
I hope you all enjoy this recipe. It is so delicious and it is a regular rotation in our house. We like to make a batch of this and freeze it for meals later since it makes so much!
Anyways, I hope you all are having a great Tuesday!