Save to Pinterest A vibrant, budget-friendly dish packed with pantry staples—perfect for quick dinners or meal prep, bursting with classic Mexican flavors in every bite.
The first time I made this Mexican rice & beans, I was amazed by how simple ingredients came together for a seriously satisfying meal. This is a dependable dinner I turn to on busy weeknights when I crave something hearty and flavorful without a lot of fuss.
Ingredients
- Long-grain white rice: 1 cup, rinsed
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Corn: 1 cup, frozen or canned, drained if canned
- Diced tomatoes: 1 (14 oz/400 g) can, undrained
- Black beans: 1 (14 oz/400 g) can, drained and rinsed
- Vegetable broth: 2 cups (or chicken broth)
- 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 the onion:
- Heat a large, deep skillet or Dutch oven over medium heat. Add a splash of oil, then add the chopped onion. Cook for 2 to 3 minutes until softened.
- Add garlic and pepper:
- Stir in minced garlic and diced red bell pepper; cook for 2 more minutes until fragrant.
- Toast the rice:
- Add the rinsed rice and stir to coat with the vegetables and oil. Toast for 1 to 2 minutes.
- Add main ingredients:
- Pour in 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 mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 to 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 to Pinterest This is one of those dishes my family asks for again and again, especially when we're all home and craving something cozy and filling. It feels festive with minimal cleanup, and everyone gets to add their favorite garnishes.
Required Tools
Large deep skillet or Dutch oven with lid, cutting board and knife, measuring cups and spoons, wooden spoon or spatula
Allergen Information
If you use vegetable broth, this recipe contains none of the top 8 allergens. As always, check your broth and canned goods labels for allergen warnings.
Nutritional Information
Per serving: 335 calories, 4 g total fat, 64 g carbohydrates, 10 g protein
Save to Pinterest This rice and beans dish is proof that easy meals can be deeply satisfying. Don't forget fresh lime juice for a zesty finish.
Common Recipe Questions
- → Can I substitute black beans with other beans?
Yes, kidney or pinto beans can be used as alternatives while maintaining the dish’s texture and flavor profile.
- → Is it possible to make this dish spicier?
Adding extra chili powder or ½ teaspoon of cayenne pepper will increase the heat to your preference.
- → What is the best type of pot for cooking this dish?
A large, deep skillet or a Dutch oven with a lid works best to evenly cook and simmer the ingredients.
- → Can I prepare this ahead of time?
Yes, leftovers store well in the refrigerator for 3–4 days and reheat nicely for quick meals or fillings.
- → Are there any common allergens in this dish?
When using vegetable broth, this meal is free from the top 8 allergens; always check canned goods for any additives or cross-contamination.