Prep: 5 Mins Cook: 25 Mins

Red beans and rice take a trip down Mexico way in this south of the border variation of a Dixieland classic. Perfect for your next picnic and great with all your favorite barbecued meals.

Texicali Red Beans and Rice


  • 1 tablespoon vegetable oil
  • 1 small onion, cut into strips
  • 3 cloves garlic, finely chopped
  • 2 cans (15-oz.) kidney beans, drained
  • 1 can (14.5-oz.) beef broth
  • 1 cup rice
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/2 cup water
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin


HEAT oil in large skillet. Add onion and garlic; cook until tender. Add broth and water; bring to a boil. Stir in beans, broth, rice, chiles, water, chile powder and cumin. Reduce heat to low; cook for 20 minutes or until rice is tender. Season with salt and ground black pepper.
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