Jul 17 2026
Restaurants›Little Tijuana›Sides Recipe

Sides Recipe

Inspired by Little Tijuana
Time45m
Serves4

Mexican Rice • Black Beans • Pico de Gallo

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Ingredients

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Mexican Rice

Black Beans

Pico de Gallo

Method

Mexican Rice

  1. 1

    Prepare the Rice

    In a medium saucepan, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until onions are translucent.

  2. 2

    Cook the Rice

    Add the rice to the saucepan and stir for 2 minutes. Then add water, diced tomatoes, cumin, salt, and chili powder. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until rice is cooked and water is absorbed.

Black Beans

  1. 3

    Cook the Beans

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Then add the drained black beans, cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally. Add lime juice and mix well before serving.

Pico de Gallo

  1. 4

    Combine Ingredients

    In a mixing bowl, combine diced tomatoes, chopped onion, cilantro, minced jalapeño, lime juice, and salt. Toss gently to mix all ingredients.

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