I’m so excited to share with you one of my family’s favorite recipes – Mexican Bean and Rice. This hearty dish is a staple in our household, and for good reason. It’s not only delicious, but it’s also incredibly versatile.
You can serve it as a main course, or use it as a side dish for tacos or grilled meats. The best part? It’s ridiculously easy to make.
I first discovered this recipe on a trip to the Southwest, where I fell in love with the flavors and textures of traditional Mexican cuisine. The combination of tender beans, flavorful rice, and a hint of spice is just magic. My kids love helping me cook this recipe, and they always ask for seconds (and sometimes even thirds!)
As a busy mom, I appreciate that this recipe is quick to prepare and can be easily scaled up or down depending on our needs. Plus, it’s a great way to get some extra fiber and nutrients into our diets without feeling like we’re eating ‘healthy’ food. In fact, my kids will often request it for their birthday meals!
That should give you an idea of just how much we love this recipe around here.
Mexican Bean and Rice
4.8 from 1665 votes
A classic Mexican side dish featuring fluffy rice and hearty beans, seasoned with aromatic spices. This recipe is easy to prepare and pairs well with various Mexican entrees.
2 cans (15 oz each) pinto beans, drained and rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp vegetable oil
1 tsp ground cumin
1 tsp chili powder
1 tsp oregano
1 tsp salt
1 cup water
👨🍳Directions
1In a medium saucepan, heat 2 tbsp of vegetable oil over medium heat.
2Add 1 finely chopped onion and 2 minced garlic cloves.
3Sauté until the onion is translucent and fragrant.
4This should take about 3-5 minutes.
5Add 2 cups of long grain white rice to the saucepan and stir to coat the rice with the oil and onion mixture.
6Cook for 2-3 minutes, stirring constantly to prevent burning.
7Pour in 4 cups of water and add 1 tsp of ground cumin, 1 tsp of chili powder, 1 tsp of paprika, and 1 tsp of salt.
8Stir well to combine.
9Bring the mixture to a boil over high heat.
10Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 20-25 minutes, or until the rice is tender and the water has been absorbed.
11Remove from heat and fluff with a fork.
12Set aside to cool.
13While the rice is cooking, prepare the beans.
14In a large skillet, heat 1 tbsp of vegetable oil over medium heat.
15Add 1 finely chopped onion and 2 minced garlic cloves.
16Sauté until the onion is translucent and fragrant.
17This should take about 3-5 minutes.
18Add 2 cans of drained and rinsed pinto beans to the skillet.
19Stir in 1 tsp of ground cumin, 1 tsp of chili powder, 1 tsp of oregano, and 1 tsp of salt.
20Pour in 1 cup of water and stir well to combine.
21Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the beans are heated through and the flavors are well combined.
22If the mixture becomes too dry, add a little more water.
23Once the rice and beans are cooked, you can serve them together or separately.
24For a traditional presentation, spoon the beans over the rice.
25Garnish with chopped cilantro, diced tomatoes, and a squeeze of lime juice if desired.
Tips: For added flavor, you can use chicken broth instead of water for cooking the rice. You can also add diced jalapeños or bell peppers to the beans for extra heat and color.
Watch Video Of How Mexican Bean and Rice Works
This Mexican Bean and Rice recipe is truly a staple in our household. Whether we’re serving it as a main course or using it as a side dish, it never fails to please.
And the best part? It’s incredibly easy to make ahead of time and reheat when needed.
We’ve enjoyed this recipe countless times over the years, and I’m confident your family will love it just as much as ours does.
❓ Frequently Asked Questions About Mexican Bean and Rice
What type of beans are best for this recipe?
Black beans are a great choice for this recipe because they hold their shape well and have a slightly sweet flavor that pairs perfectly with the spices. You can also use pinto or kidney beans if you prefer.
Can I use leftover cooked rice?
Yes, you can definitely use leftover cooked rice in place of freshly cooked rice. Just be sure to adjust the cooking time accordingly.
How do I store leftover Mexican Bean and Rice?
Store leftover Mexican Bean and Rice in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently over low heat until warmed through.
Can I make this recipe in advance?
While you can prepare the individual components of this recipe ahead of time, it’s best to assemble and cook the dish just before serving for the best flavor and texture.
What if I don’t have cumin or chili powder?
You can omit these spices or substitute with other seasonings like paprika or dried oregano if you prefer.
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