Prep: 10 Mins Cook: 25 Mins

A blend of rice and black beans, with other traditional Mexican ingredients, that's sure to please a crowd!

Yucatan Rice with Black Beans


3 1/3 cups low-sodium chicken broth
2 packages (5 oz each) yellow saffron rice
2 tablespoons butter
1/4 cup chopped pimientos
1/4 cup ORTEGA Fire Roasted Diced Green Chiles
1 cup frozen chopped onion
1 can (15 oz) ORTEGA Black Beans, drained and rinsed


Combine all ingredients in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer. Cover and cook for 20 to 25 minutes or until all liquid is absorbed. Fluff with a fork and serve.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.