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.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
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.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
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.
