Mexican Rice and Beans Recipe

Closeup on a pot of Mexican rice and beans.

5 from 3 votes

Mexican Rice and Beans Recipe

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!

Course Side Dish

Cuisine Mexican

Keyword mexican rice, Mexican rice and beans

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 328kcal

Author Sue Ringsdorf

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.

Nutrition