mexican rice and beans recipe
The Best mexican rice and beans recipe
I love this recipe because it’s versatile—you can serve it with grilled chicken, fish, or even just as a standalone meal. My kids especially enjoy it because it’s filling and doesn’t require fancy ingredients. It’s also a great way to use up whatever vegetables or proteins you have on hand, so it’s always a no-stress option. Whether you’re meal prepping for the week or just craving something warm and satisfying, this dish delivers. Plus, the spices make it taste like something you’d find at a Mexican restaurant, but at a fraction of the cost. It’s the kind of meal that feels like home.
Classic Mexican Rice and Beans
A hearty, flavorful mix of tender rice and hearty beans, perfect for a weeknight meal. Packed with savory tomato and garlic flavors, this dish is simple yet satisfying.
🥘Ingredients
- 2 cups long-grain white rice
- 4 cups chicken or vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp salt
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 tsp chili powder
- ½ tsp oregano
- ¼ cup vegetable oil
- 1 avocado, sliced
- ¼ cup chopped cilantro
- 1 lime, juiced
👨🍳Directions
-
1
In a large pot, combine rice, broth, cumin, smoked paprika, and salt. Bring to a boil over medium-high heat. -
2
Once boiling, reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed. -
3
In a separate skillet, heat vegetable oil over medium heat. Sauté onion and garlic until soft, about 3 minutes. -
4
Add diced tomatoes, chili powder, and oregano. Cook for 5 minutes, stirring occasionally. -
5
Stir in the pinto and black beans. Cook for another 3–4 minutes until heated through. -
6
To serve, divide the rice evenly among bowls. Top each portion with the bean mixture, avocado slices, cilantro, and a squeeze of lime.
🔧Equipment
- Large skillet
- Pot with lid
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, toast the cumin and paprika in a dry pan before adding to the rice.
- Use leftover rice and beans to make a quick fried rice or stuffed peppers the next day.
- Adjust salt to taste, as canned beans and tomatoes may already contain it.
Watch Video Of How Classic Mexican Rice and Beans Works
❓ Frequently Asked Questions About Mexican Rice and Beans
1. What is the best way to soak the beans before cooking them?
Soaking beans overnight is ideal, but if you’re short on time, you can simmer them for about 30 minutes in fresh water to soften them. For this recipe, a quick soak (covering beans by 2 inches with water for 1 hour) works well too.
2. Can I use canned beans instead of dried beans?
Yes, you can substitute canned beans—just drain and rinse them thoroughly. Use about 1½ cups canned beans (or 1 cup if they’re in tomato sauce) to replace the dried beans in the recipe.
3. How do I adjust the spice level in this dish?
The recipe is mild, but you can add more heat by stirring in a pinch of cayenne, diced jalapeño, or a dash of hot sauce. If you prefer less heat, skip the adobo sauce or reduce the amount of onion and garlic.
4. What’s the trick for keeping the rice fluffy?
After cooking the rice, let it sit covered with a damp towel for 5 minutes before fluffing with a fork. This helps retain moisture and prevents dryness. If using a rice cooker, follow its instructions for steaming time.
5. Can I make this recipe ahead of time?
Yes! Both the rice and beans can be prepped in advance. Store the rice and beans separately in the fridge for up to 3 days. Reheat gently in a pot with a splash of water or broth to restore texture.
