Rice,Beans and Pico de gallo

One of the most simplest , hearty meals in my home and which we make often. I love making it because the veggies I use in this are raw . The marriage of the cooked ingredients and raw ingredients in this dish is undeniable .

To complement the spice , I pair it with a fruity Pico de gallo . This meal is both hearty and fruity and leaves one craving for more

Coming to the recipe ,  Even though its easier to cook the wild rice mix using a pressure cooker, I prefer cooking it on the stove top mainly because it fills my home with an aroma that is close to ecstasy .

Wild rice mix is a nutty flavour rice mix . The blend I use has long grain brown rice, Himalayan red rice, wild rice, brown basmati rice.

Here is the recipe for the wild Rice and Beans :


1 cup of wild rice blend

3 cups of water ( 2 1/2 if your using a pressure cooker)


Olive Oil

1 can of Mixed beans or any other kind of your choice

half a red bell pepper

a teaspoon of chopped cilantro

1/2 teaspoon of chipotle chilli powder or normal chili powder

1/2 teaspoon of cumin

A squirt of lime juice

1 small red onion chopped

1 serrano or thai chili( optional)


Cook the wild rice with the water , salt and a teaspoon of olive oil  until done but firm.Let it cool

Drain , rinse and again drain the beans from the can and add it to the rice mix

Add chopped bell pepper , chili , onion and cilantro to the rice and beans

In a small cup , add 1- 2 teaspoons of olive oil , chili powder, cumin and lemon juice and mix well .

Pour this mixture over the rice , beans and veggie mixture. Mix well , adjust salt accordingly . Top it off with a mashed avocado or guacamole and serve with a salsa either spicy or mild . I serve mine with a watermelon and mango Pico de gallo.


Pico de gallo  colloquially means chicken feed in spanish. There are various versions of the source of the etymology of this word. More than the spicy version of this dish , we prefer to go with the fruity version especially during the summer . What better way than to cool off with fruits in summer ?



1 cup of watermelon cut into bite sized pieces

1 cup of mango

1 thai or serrano chili

1/4 teaspoon of salt

1/4 teaspoon of sugar or sweetner of your choice( optioanl)

1 teaspoon of minced red onion

1/2 teaspoon of chopped cilantro

a squirt of lime juice

Method: Mix all ingredients and serve cold .This is not a make ahead dish , as the watermelon makes it a watery dish.

This goes to Meeta’s Monthly Mingle – Marvelous Melon guest hosted this month by  Hillary of Chew on that Blog


11 thoughts on “Rice,Beans and Pico de gallo

  1. sra says:

    Dee, I have plain wild rice (not blend) with me. Will that also take the same amount of water? Or do you recommend I mix it with other rice? I’ve never eaten it or made it before that’s why I ask.

  2. Soma says:

    this is making me super hungry. I have the wild rice mix, but no canned beans right now… wondering what i can do . would have loved this for lunch:-D we went mexican the other day & had mango salsa. this one looks awesome esp. with melon in it. what an idea!!

  3. Dee says:

    Dear Sra, it will take the same amount too.. If I had to mix , probably brown or white basmati rice will be a good Idea , but white cooks faster than brown… Basmati adds a lot of flavor to wild rice . I prefer if to cook wild rice on a stove top , else it becomes really hard and inedible

    @ soma , how about brown lentils? Im sure that would taste good too…

  4. Jaya Wagle says:

    Thank you for this recipe Dee. I have been looking at the wild rice bin in our FM for a while now and had no idea how to cook it. Will try out your recipe soon and let you know.

  5. Joanne says:

    For some reason the summertime always puts me in the mood for Mexican food. Your use of watermelon in your pico de gallo is perfect! So refreshing.

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