mexican rice and beans recipe
The Best mexican rice and beans recipe
I’ve been making this Mexican rice and beans recipe for years, and it’s always a hit with my family. It’s a staple in our household, and I love how easy it is to prepare. The combination of the savory rice and the flavorful beans is a perfect match.
My kids, especially my son, loves it when I serve it with some grilled chicken or beef on the side. This dish is not only delicious but also nutritious, as it’s packed with fiber, vitamins, and minerals from the beans and rice. One of the best things about this recipe is that it’s very versatile – you can serve it as a main course or use it as a side dish.
It’s also an excellent option for meal prep, as you can cook the rice and beans in advance and store them in the fridge or freezer for later use. Plus, it’s a great way to get your kids to eat more vegetables, as you can add some sautéed onions, garlic, or bell peppers to the mix. I’ve even served this dish at family gatherings and potlucks, and it’s always been a crowd-pleaser.
The best part? It’s incredibly easy to customize – just add your favorite spices or herbs to give it a personal touch. I’ve tried different types of beans and spices over the years, but the basic recipe remains the same: cook the rice and beans together with some aromatics like onion and garlic, then season with cumin, chili powder, and a squeeze of lime juice.
The result is a hearty, comforting meal that never fails to hit the spot.
Mexican Rice and Beans
A hearty and flavorful one-pot dish combining fluffy rice with seasoned black beans, tomatoes, and spices. This classic Mexican side or main is easy to prepare and perfect for weeknight dinners.
🥘Ingredients
For the Rice and Beans
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Mexican Rice and Beans Works
This Mexican rice and beans recipe is one of my go-to dishes for any occasion – whether it’s a quick weeknight dinner or a special family gathering.
It’s incredibly easy to make ahead of time and reheats beautifully in the oven or microwave.
Plus, it’s packed with nutrients from the beans and rice – making it a great option for meal prep or special diets like vegan or gluten-free.
❓ Frequently Asked Questions About Mexican Rice and Beans
Q: What type of rice should I use for this recipe?
A: You can use any type of rice you prefer – white or brown – but I find that long-grain rice works best in this recipe. It holds its shape well after cooking and doesn’t become mushy like short-grain rice can.
Q: Can I use canned beans instead of cooking dried beans?
A: Yes, you can definitely use canned beans if you’re short on time or prefer not to cook dried beans from scratch.
Q: How do I store leftover Mexican rice and beans?
A: You can store leftover cooked Mexican rice and beans in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.
Q: Can I make this recipe in advance?
A: Yes, you can cook the rice and beans ahead of time and store them separately until ready to serve.
Q: What if I don’t have cumin or chili powder?
A: You can omit these spices if you don’t have them on hand – just use more lime juice or add some other herbs like oregano or thyme to give it some extra flavor.