Save A vibrant, budget-friendly dish packed with pantry staples—perfect for quick dinners or meal prep, bursting with classic Mexican flavors in every bite.
I first made this Mexican Rice & Beans when I was searching for a vegetarian dinner that everyone in my family would enjoy. It quickly became one of our go-to recipes, especially on busy nights when time is short but flavor is a must.
Ingredients
- Rice & Grains: 1 cup long-grain white rice, rinsed
- Vegetables: 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 cup frozen or canned corn (drained if canned); 1 (14 oz/400 g) can diced tomatoes, undrained; 1 (14 oz/400 g) can black beans, drained and rinsed
- Liquids: 2 cups vegetable broth (or chicken broth)
- Spices & Seasonings: 1 ½ teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; ½ teaspoon dried oregano; ¾ teaspoon salt (or to taste); ¼ teaspoon black pepper
- Garnishes (optional): Fresh cilantro, chopped; Lime wedges; Sliced jalapeños; Diced avocado
Instructions
- Prep & Sauté:
- Heat a large, deep skillet or Dutch oven over medium heat. Add a splash of oil, then sauté the onion for 2–3 minutes until softened.
- Add Aromatics:
- Stir in the garlic and bell pepper; cook for 2 more minutes until fragrant.
- Toast the Rice:
- Add the rice and stir to coat with the vegetables and oil; toast for 1–2 minutes.
- Combine Ingredients:
- Pour in the diced tomatoes (with juice), vegetable broth, corn, black beans, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir well to combine.
- Simmer:
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–22 minutes, or until rice is tender and liquid is mostly absorbed.
- Rest:
- Remove from heat and let rest, covered, for 5 minutes.
- Finish:
- Fluff with a fork. Taste and adjust seasoning if needed.
- Serve:
- Serve hot, garnished with cilantro, lime, jalapeños, and avocado as desired.
Save Sharing this on Taco Tuesday always reminds me of how fun and festive family dinners can be with minimal prep. Even my pickiest eaters love customizing their bowls with avocado and lime.
Required Tools
Large deep skillet or Dutch oven with lid; Cutting board and knife; Measuring cups and spoons; Wooden spoon or spatula
Allergen Information
Choose vegetable broth to keep it vegan and free from major allergens. Always double-check canned beans and broth labels for possible cross-contamination.
Nutritional Information
Per serving: Calories 335, Total Fat 4 g, Carbohydrates 64 g, Protein 10 g
Save This rice & beans recipe delivers flavor and comfort with minimal fuss. Enjoy leftovers for lunch or as a filling for homemade burritos!
Recipe FAQ
- → What type of rice works best for this dish?
Long-grain white rice is ideal as it cooks evenly and absorbs the flavors well without becoming mushy.
- → Can other beans be used instead of black beans?
Yes, kidney or pinto beans are great substitutes and will complement the spices nicely.
- → How spicy is this dish and can it be adjusted?
The spice level is mild to medium due to chili powder and smoked paprika, but adding cayenne can increase heat.
- → What garnish options enhance the flavors?
Fresh cilantro, lime wedges, jalapeños, and diced avocado add freshness and a flavorful kick.
- → Is this dish suitable for gluten-free and vegan diets?
Yes, use vegetable broth and canned ingredients free from gluten to keep it vegan and gluten-free.