Mexican Bean and Rice Foil Dinner

Name: Mexican Bean and Rice Foil Dinner
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 5½ cups Cooked rice; 1 can Black beans (canned, drained and rinsed); 1 can Pinto beans (canned, drained and rinsed); 1 can Corn (canned, drained); 2 Bell peppers, diced; 2 Roma tomatoes, diced; 1 Zucchini, diced; ¼ cup Fresh cilantro, chopped; 1½ teaspoons Cumin; 1 teaspoon Garlic salt; Non-stick cooking spray

Recipe GLPR4665ef0b8a8b09

Mexican

Main Course

20 min

191 cal

Servings: 4

Grill

A portable and satisfying foil packet meal combining seasoned black beans, pinto beans, corn, fresh vegetables, and rice all cooked together over a campfire or grill. Perfect for outdoor dining with vibrant Mexican flavors.

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Ingredients

5½ cups Cooked rice

1 can Black beans (canned, drained and rinsed)

1 can Pinto beans (canned, drained and rinsed)

1 can Corn (canned, drained)

2 Bell peppers, diced

2 Roma tomatoes, diced

1 Zucchini, diced

¼ cup Fresh cilantro, chopped

1½ teaspoons Cumin

1 teaspoon Garlic salt

Non-stick cooking spray

Directions

Prepare the rice according to package directions and set aside to cool slightly if needed for assembly.
Open both cans of beans and rinse thoroughly under cold water until the water runs clear. Drain well. Do the same with the canned corn. Dice the bell peppers, Roma tomatoes, and zucchini into bite-sized pieces.
Tear off two long sheets of heavy-duty aluminum foil (about 18 inches each). Cross them in an X pattern on a flat surface. Lightly spray the center area of the foil with non-stick cooking spray.
In the center of the foil, layer the drained black beans, pinto beans, corn, diced bell peppers, diced tomatoes, and diced zucchini in an even mound.
Sprinkle the cumin, garlic salt, and fresh cilantro evenly over the bean and vegetable mixture. Top with the cooked rice, mounding it generously over the vegetables.
Fold the first layer of foil up and over the filling, crimping and sealing the edges tightly. Then fold the second layer over the top, folding and crimping all open edges to create a secure sealed packet.
Place the foil packet on a grill grate over medium-hot coals or on the side of a campfire. Cook for 12-15 minutes, turning the packet once halfway through cooking, until heated through. Carefully open the packet (watch for steam) and serve.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is a basic stock item at any Charlotte grocer—Harris Teeter, Food Lion, Kroger, and Walmart all carry bulk dried beans, rice, canned corn, and fresh peppers year-round. The cost runs roughly $1.50 to $2 per serving once you account for dried beans that yield generously and seasonal bell peppers now in good supply locally. The stated 20 minutes is truthful only if you're using canned beans; dried beans mean an overnight soak or 90-minute cook, a material misrepresentation. As a foil-packet dinner it feeds a family with minimal attention after assembly, holds up well as a leftover (reheated in the oven or microwave), and the cumin and cilantro are enough seasoning for a simple, weeknight-friendly dish that asks nothing fussy of the cook.