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 recipe on a weeknight when I was low on groceries, and it's been a family favorite ever since. It's remarkable how such simple ingredients combine for something so comforting and flavorful.
Ingredients
- Long-grain white rice: Rinsed for fluffy texture
- Yellow onion: Finely chopped
- Garlic cloves: Minced
- Red bell pepper: Diced
- Corn: Frozen or canned, drained if canned
- Diced tomatoes: 14 oz / 400 g can, undrained
- Black beans: 14 oz / 400 g can, drained and rinsed
- Vegetable or chicken broth: 2 cups
- Ground cumin: 1 ½ teaspoons
- Smoked paprika: 1 teaspoon
- Chili powder: 1 teaspoon
- Dried oregano: ½ teaspoon
- Salt: ¾ teaspoon, or to taste
- Black pepper: ¼ teaspoon
- Fresh cilantro, lime wedges, sliced jalapeños, diced avocado: For garnish (optional)
Instructions
- Sauté vegetables:
- Heat a large, deep skillet over medium heat, add oil and sauté onion for about 2 to 3 minutes until softened.
- Cook peppers and garlic:
- Stir in garlic and bell pepper, cook for 2 more minutes until fragrant.
- Toast rice:
- Add rice, stir to coat with vegetables and oil, toast for 1 to 2 minutes.
- Add remaining ingredients:
- Pour in tomatoes (with juice), broth, corn, beans, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir well to combine.
- Simmer:
- Bring to a gentle boil, reduce heat to low, cover and simmer for 20 to 22 minutes or until rice is tender and most liquid is absorbed.
- Rest:
- Remove from heat and let rest, covered, for 5 minutes.
- Finish and serve:
- Fluff with a fork, adjust seasoning if needed, and serve hot with garnishes as desired.
Save Whenever I make this recipe, my kids enjoy piling their favorite toppings, and we all gather around for taco night with plenty of laughs. It's a feel-good meal that brings us together.
Required Tools
Large deep skillet or Dutch oven with lid, cutting board and knife, measuring cups and spoons, wooden spoon or spatula
Nutritional Information
Per serving: 335 calories, 4 g total fat, 64 g carbohydrates, 10 g protein
Notes
For extra spice, add ½ teaspoon cayenne or more chili powder. Substitute beans based on preference. Leftovers are perfect as burrito filling and pair well with Mexican lager or Sauvignon Blanc.
Save This one-pot meal makes cleanup a breeze and leaves you with leftovers everyone will look forward to. Enjoy the vibrant flavors and the ease of preparation!
Recipe FAQs
- → Can I use different types of beans?
Yes, kidney or pinto beans can easily replace black beans to vary the flavor and texture.
- → What broth options work best?
Vegetable broth keeps the dish vegan and gluten-free, but chicken broth adds a richer depth if dietary preferences allow.
- → How can I make it spicier?
Adding extra chili powder or ½ teaspoon cayenne pepper will increase the heat without overpowering the flavors.
- → Can this be prepared ahead for meal prep?
Yes, leftovers keep well refrigerated for 3-4 days and reheat nicely, making it ideal for meal prepping.
- → What garnishes complement the dish?
Fresh cilantro, lime wedges, sliced jalapeños, and diced avocado enhance both flavor and presentation.
- → Is this dish suitable for gluten-free diets?
Absolutely, using gluten-free ingredients like vegetable broth ensures the entire dish is gluten-free.