Rice & Beans Recipe
verde rice, crema, cilantro, frijoles charros, queso fresco
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Verde Rice
Frijoles Charros
Toppings
Method
Verde Rice
- 1
Prepare the Rice
In a medium saucepan, heat olive oil over medium heat. Add the long-grain rice and toast for about 2 minutes, stirring frequently until the rice is lightly golden.
- 2
Add Liquid
Pour in the vegetable broth and salsa verde. Add salt and stir to combine.
- 3
Cook the Rice
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- 4
Frijoles Charros
- 5
Cook the Chorizo
In a large skillet, cook the diced chorizo over medium heat until browned, about 5-7 minutes. Drain excess fat if necessary.
- 6
- 7
Combine with Beans
Stir in the cooked pinto beans and diced tomato. Add salt, pepper, and lime juice. Stir to combine and cook for an additional 5-7 minutes until everything is heated through.
- 8
Finish with Cilantro
Remove from heat and stir in the chopped cilantro. Adjust seasoning if necessary.
Assembly and Serving
- 9
Plate the Dish
On a serving plate, create a generous portion of verde rice. Top with frijoles charros.
- 10
Add Toppings
Drizzle crema over the top and sprinkle crumbled queso fresco and additional chopped cilantro.
- 11
Serve and Enjoy
Serve immediately while warm. Enjoy your delicious rice and beans!