mexican beans and rice recipe

Written ByJenny Smyth Posted on
mexican beans and rice recipe
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The Best mexican beans and rice recipe

I’ve always been a fan of Mexican food, and one of my go-to recipes is this delicious beans and rice dish. It’s a staple in our household, and I love how easy it is to make. I remember the first time I made it for my family, they were all so impressed with the flavors and textures.

My kids, who are picky eaters, even asked for seconds, which is always a good sign. This recipe has been passed down through generations of my family, and I’m so glad I can share it with you. The combination of tender beans, flavorful rice, and spices is just perfect.

Plus, it’s incredibly versatile – you can serve it as a main dish or as a side. And the best part? It’s packed with nutrients and fiber, making it a great option for busy families like mine.

I love how this recipe makes our home smell like a Mexican kitchen – it’s such a treat. Whether you’re looking for a quick weeknight dinner or a special occasion meal, this beans and rice recipe is sure to please. And the best part?

It’s so easy to make ahead of time and reheat when you need it. My family loves when I make it for them because it’s just so comforting and familiar.

Mexican Beans and Rice

Mexican Beans and Rice

4.8 from 1893 votes

A hearty and flavorful one-pot dish combining seasoned black beans and fluffy rice with classic Mexican spices. This recipe is a complete meal on its own or a perfect side dish for tacos and grilled meats.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Rice and Beans

1 tablespoon vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 cup long-grain white rice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes with green chilies
1 1/2 cups vegetable broth
Salt and black pepper to taste
1/4 cup chopped fresh cilantro for garnish
Lime wedges for serving

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium heat until it shimmers.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
3Stir in the minced garlic and cook for 30 seconds until fragrant.
4Add the white rice, cumin, chili powder, and smoked paprika to the pot.
5Cook, stirring constantly, for 1 minute to toast the rice and spices, until the rice becomes slightly translucent and you can smell the spices.
6Pour in the drained black beans, diced tomatoes with their juices, and vegetable broth.
7Stir everything together and bring the mixture to a boil over high heat.
8Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 18 to 20 minutes.
9Do not lift the lid during this time.
10The rice is done when it is tender and has absorbed all the liquid.
11Remove the pot from the heat and let it sit, covered, for 5 minutes.
12Fluff the rice and beans gently with a fork, then season with salt and black pepper to taste.
13Garnish with chopped cilantro and serve with lime wedges.

🔧Equipment

Large pot or Dutch oven with lid
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 68g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 13g

📝Notes

For a spicier dish, add a minced jalapeno along with the onion or use a can of diced tomatoes with habanero. You can substitute brown rice, but increase the broth to 2 cups and cook time to about 40 minutes. Leftovers keep well in the refrigerator for up to 4 days.

Watch Video Of How Mexican Beans and Rice Works

This Mexican beans and rice recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner solution.

The best part?

It’s incredibly easy to store and reheat leftovers – simply transfer them to an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Mexican Beans and Rice

What type of beans should I use?

You can use any type of bean you like, but pinto or black beans work best in this recipe. They hold their shape well after cooking and add a nice texture to the dish.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the onions and garlic before adding them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

How do I store leftovers?

Store leftover beans and rice in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the microwave or on the stovetop until hot and steaming.

Can I add other ingredients to this recipe?

Yes, feel free to customize this recipe to your taste! Some ideas include adding diced tomatoes, shredded cheese, or chopped cilantro for added flavor.

How do I reheat this recipe?

To reheat this recipe, simply add a splash of water to the pan or microwave-safe bowl with the leftover beans and rice. Cover with a lid or plastic wrap and heat on low until hot and steaming.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free!

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