Love Mexican Rice and Beans? NEW Secret Ingredient You Must Try Now❗️

My version of Mexican Rice and Beans will get you hooked! The addition of winter squash makes it so nutritious and satisfying. Of course, feel free to substitute some or all of the squash with the traditional diced tomatoes. (RECIPE below) This is such an easy dinner! 🔔 Subscribe and hit the notification bell for new recipes: http://bit.ly/2T1F2SO Visit my Amazon Shop: https://www.amazon.com/shop/christinesnaturalkitchen RECIPE Ingredients: 1 Tbsp. olive oil 1 clove garlic, minced 1/2 cup (125 g) leeks, diced (or use onion) 1 teaspoon sea salt 1 cup basmati rice, rinsed well 2 cups (369 g) cooked black beans 2 cups (475 mL) chicken broth or vegetable broth 1/2 tsp. ground cumin (or more to taste) White pepper to taste Juice of 1 lime 1 1/2 cups (675 g) winter squash, seeded, cubed and peeled (or substitute diced tomatoes for all or part of the squash) Optional: 1 jalapeño pepper, seeded and diced (if you like a little heat) Handful fresh cilantro, minced INSTRUCTIONS: Heat a Dutch oven over medium heat. Add the olive oil, garlic, leeks and a pinch of the sea salt. Cook and stir for three to four minutes. Add the rinsed rice. Cook and stir for three minutes. Add the black beans, chicken broth, cumin, remaining sea salt, white pepper to taste and the lime juice. Add the winter squash and optional jalapeño pepper if you want the rice a little spicy. Bring to a boil. Reduce the heat to simmer on low for 20 minutes, covered. Fluff with a fork and serve with a sprinkle of cilantro. #recipes #tasty #riceandbeans #mexicanfood #mexicanricerecipe #mexicanriceandbeans #dinnerideas #asmr #asmrcooking #recipe #delicious #cookingshow #quickrecipes #easyrecipes #christinesnaturalkitchen