Mexican Rice and Beans
Mexican Rice and Beans is a classic and hearty side dish, featuring fluffy tomato-infused rice and seasoned beans. This delicious rice is made in one pot and goes well with anything Tex-Mex!
Mexican Rice
Introducing a side dish that uses mostly pantry ingredients and has big BIG flavor. I’m all about Tex-Mex cooking, and decided that after using this in my meal rotation for years, it needs to be an option for you too.
While I sometimes enjoy it a main dish (hello protein-rich black and pinto beans), it’s usually best paired with some sort of Mexican main dish – tacos, quesadillas, burritos, carnitas, etc.
We are huge rice fans and love pairing it with Tex-Mex or really anything. For other delicious recipes, try our zesty Cilantro Lime Rice or a recent favorite, Green Chile Rice.
Why we love this dish:
- MADE IN ONE POT – We love a one pot dish because there is so much less mess!
- FULL OF FLAVOR – Adding Mexican flavors to rice equals flavor! We love adding a spice kick but you could make it according to your taste buds.
- GREAT MEAL PREP – This simple recipe makes a bunch so we often use it as meal prep. Add a couple of Crispy Black Bean Tacos or Carne Asada Quesadillas and you’re good to go.
Ingredients needed for Mexican Rice and Beans:
- Olive Oil – You’ll need olive oil to sauté the veggies.
- Onion, jalapeño, and garlic – These veggies add delicious flavor to the rice.
- Rice – I use long-grain white rice for this recipe. Make sure you rinse your rice before cooking.
- Chicken Broth – Lower-sodium chicken broth, always.
- Fire Roasted Diced Tomatoes – These add a nice tomato flavor to the rice and beans.
- Black Beans and Pinto Beans – We’re using two types of beans but just one could be used depending on preference,
- Seasonings – Ground cumin, kosher salt, and freshly ground black pepper.
- Lime – One lime, freshly squeezed.
- Cilantro – Use chopped cilantro to serve, if desired.
How to make Mexican Rice and Beans:
Step 1
Prep rice. Rinse the rice under cold water until the water runs clear.
Step 2
Sauté veggies. In a medium stock pot over medium-high heat, add olive oil and the diced onions and jalapeños. Cook until soft, approximately 3-4 minutes. Then add the garlic and seasonings (ground cumin, salt, and pepper) – and cook for another minute.
Step 3
Add rice. Add the rice to the pan, and stir constantly, browning it for a minute or two.
Step 4
Add liquids and beans. Then add the chicken broth, diced tomatoes, and both types of beans. Reduce heat to low, add lid, and cook at a simmer for approximately 20-25 minutes, or until liquids are fully absorbed.
NOTE: As it cooks, you may need to add more broth if the rice isn’t soft. Test it before removing the pot.
Step 5
Serve. Serve rice with a squeeze of lime juice, chopped cilantro, and sliced avocado – if desired.
Store leftover Mexican rice and beans in an airtight container in your refrigerator for 3-4 days. You can also add it to individual containers for meal prep.
Recipe FAQs:
Start by rinsing the rice under cold water until the water runs clear. This removes excess starch, which helps the rice cook evenly and prevents clumping.
If using dried beans, soak them overnight, then cook them until tender. If using canned beans, drain and rinse them well to remove excess sodium.
Add seasonings of your choice – cumin, smoked paprika, chili powder, and/or cayenne for additional heat.
Once cooked, fluff the rice with a fork, garnish with fresh cilantro and a squeeze of lime juice if desired, and serve.
What to pair with rice and beans:
We love love love our Tex-Mex so it makes sense to share some ideas for you. Pair any one of these with our delicious Mexican rice.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Mexican Rice and Beans Recipe
Ingredients
Sautéed veggies:
- 2 Tablespoons olive oil
- 1/2 medium onion – diced
- 1/2 medium jalapeno – diced
- 3 cloves garlic – minced
- 1 teaspoon ground cumin
- kosher salt and freshly ground black pepper – to taste
Remaining:
- 1 1/2 cups long-grain rice – rinsed and drained
- 2 1/3 cups chicken broth
- 15 oz. Fire-Roasted diced tomatoes
- 15 oz. black beans – rinsed and drained
- 15 oz. pinto beans – rinsed and drained
- 1 large lime – freshly squeezed
- cilantro – for serving
Instructions
- Prep rice. Rinse the rice under cold water until the water runs clear.
- Sauté veggies. In a medium stock pot over medium-high heat, add olive oil and the diced onions and jalapeños. Cook until soft, approximately 3-4 minutes. Then add the garlic and seasonings (ground cumin, salt, and pepper) – and cook for another minute.2 Tablespoons olive oil, 1/2 medium onion, 1/2 medium jalapeno, 3 cloves garlic, 1 teaspoon ground cumin, kosher salt and freshly ground black pepper
- Add rice. Add the rice to the pan, and stir constantly, browning it for a minute or two.1 1/2 cups long-grain rice
- Add liquids and beans. Then add the chicken broth, diced tomatoes, and both types of beans. Reduce heat to low, add lid, and cook at a simmer for approximately 20-25 minutes, or until liquids are fully absorbed.NOTE: As it cooks, you may need to add more broth if the rice isn't soft. Test it before removing the pot.2 1/3 cups chicken broth, 15 oz. Fire-Roasted diced tomatoes, 15 oz. black beans, 15 oz. pinto beans
- Serve. Serve rice with a squeeze of lime juice, chopped cilantro, and sliced avocado – if desired.1 large lime, cilantro
Notes
- Store leftover Mexican rice and beans in an airtight container in your refrigerator for 3-4 days. You can also add it to individual containers for meal prep.
- This simple recipe makes a bunch so we often use it as meal prep. Add a couple of Crispy Black Bean Tacos or Carne Asada Quesadillas and you’re good to go.
This rice has some kick and I love it!
The perfect spice level!
I am a TexMex loving girl and this is a good one!!
Wow, we must be sisters!! 🙂