This Mexican rice and black beans is aromatic, satisfying, and packed with flavors! It is a highly versatile recipe that can be served as a main or side dish. This easy one-pot recipe is freezable, making it a great meal prep recipe.
Rice dishes are a staple in our household, and some of my favorites include vegetable biryani and chickpea pulao. However, this delicious Mexican rice and black beans is quickly becoming a family favorite!
This recipe is great as a filling for tacos or burritos, along with refried beans, homemade salsa, and vegan sour cream. For a quick yet nutritious dinner, I usually serve it with plant-based protein, like my vegan chicken breast and a side salad.
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💚Why you will love this recipe
- A quick and easy one-pot recipe that requires minimal prep
- Highly versatile - Can be served as a side (along with other Mexican mains), as a filling for burritos and tacos, or simply on its own
- Budget-friendly - only calls for staple ingredients that are easily accessible
- Meal-prep friendly and freezes well
🍚What you will need
📃Ingredients notes and substitutions
- Rice - I am using medium-grain brown rice. You can also use long or medium-grain white rice, but do reduce the cooking time to 20 minutes.
- Canned tomatoes - Fire-roasted is recommended here as it adds a subtle smokiness to the rice and beans. Can be substituted with canned diced tomatoes or salsa.
- Beans - This recipe uses black beans, but you can substitute pinto or kidney beans.
- Chili powder - Omit to make this recipe spice-free.
🔪How to make
Heat a tablespoon of oil in a Dutch oven over medium. Add onion and saute until translucent, about 3-4 minutes.
Add garlic next and saute until fragrant, around a minute.
Add rice, toasting it for around 2 minutes.
Pour in the broth, beans, canned tomatoes, spices, and salt. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cook on low, covered, for 35-40 minutes.
Allow rice and beans to rest for 10 minutes, then fluff it up using a fork.
Serve your Mexican rice and beans any way you like!
✔Helpful tips
- Adjust flavors to your liking - Feel free to add other spices and seasonings that sound good. Some other seasonings commonly added to rice and beans include oregano, jalapenos, and cayenne pepper.
- Add vegetables - To increase the nutrient content, add some vegetables like bell peppers, chopped carrots, or frozen corn kernels.
- Do not lift the lid or stir while cooking - Doing so will cause steam to escape, yielding undercooked rice. I highly recommend only checking it during the last 5 minutes of cooking.
- Make it spice-free - Omit the chili powder.
- Instant pot version - Using the saute mode, cook onion, garlic, rice, and spices as instructed. Add the rest of the ingredients, with diced tomatoes being added last. DO NOT stir. Cook at high pressure for 25 minutes.
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🌯How to serve
Toppings - Add chopped herbs of choice, such as cilantro or parsley. Some other great additions include sliced avocado, olives, and hot sauce.
Protein dishes - Serve Mexican rice with meaty mains like BBQ meat, seared chicken breast, or grilled meat. For vegetarian options, check out my BBQ vegan ribs or vegan steak. Refried beans are another popular option.
To fill tacos or burritos - Load up your tacos or burritos with this hearty rice and beans! I also love using it to fill my red lentil tortillas.
Salads - If you are looking for something lighter, I recommend pairing it with my romaine avocado salad or cucumber tomato salad.
❄️Storing suggestions
Fridge - This Mexican rice and beans can be refrigerated for 3-4 days in an airtight container.
Freezer - Leftovers can be frozen for 3 months. Portion it out using zip-top bags or containers before freezing.
Reheating - Allow frozen rice to thaw overnight in the fridge. Then, microwave it until hot or heat it up on the stove. Add a splash of water if the rice looks dry.
❔Commonly asked questions
Although Mexican and Spanish rice are used interchangeably in some regions, they are two different rice dishes. Mexican rice has a rich red hue due to the addition of tomatoes, while Spanish rice usually has a yellow hue from the addition of saffron.
As for taste Mexican rice can be quite heavy on spice, especially cumin and chili powder, while Spanish rice is milder with a subtle flavor from the saffron.
Adding too much liquid ingredients can cause the rice to turn mushy. Measure all liquid ingredients with a measuring cup, following the quantity listed in this recipe. Additionally, avoid using short-grain rice as they can be sticky and tend to clump together.
Undercooked rice is usually the cause of crunchy rice. To fix it, add ¼ cup of water and cook, covered, for another 10 minutes. You might need to repeat this step 1-2 times or until the rice is tender and soft.
🍽More vegan rice dishes
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📖 Recipe
Mexican Rice and Black Beans
Ingredients
- 1 medium red onion diced
- 3 cloves garlic minced
- 2 cups brown rice rinsed and drained (or white rice, see notes)*
- 3 cups vegetable broth
- 1 15 oz can black beans drained and rinsed (or 1 ½ cups cooked beans)
- 1 14 oz can fire-roasted tomatoes or salsa/regular diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder optional, for heat
- ½ teaspoon salt or to taste
Instructions
On stovetop
- Heat up a tablespoon of neutral tasting oil in a large pot or Dutch oven over medium heat. Once pot is heated, add in onion and saute for 3-4 minutes, or until translucent. Next, add in garlic and cook for another 1-2 minutes until fragrant.
- Add rinsed rice and toast until grains turn slightly browned, about 6-8 minutes. Add in broth, black beans, diced tomato, chili powder, cumin, paprika, and salt. Give it a good stir and bring the mixture to a boil, then lower the heat to a gentle simmer.
- Place the lid on and cook on low heat for 35-45 minutes, or until rice is tender and most of the broth has been absorbed. Do not stir or lift the lid while cooking.
- Allow cooked rice to rest for 10 minutes, then fluff it up with a fork.
In Instant pot
- Set pot to saute mode and heat up a tablespoon of neutral tasting oil. Once pot is heated, toss in onion and cook for 3-4 minutes until softened. Add in garlic and saute for another 1-2 minutes.
- Now, add in rice and toast them for 6-8 minutes, or until they are lightly browned. You can now add in broth, chili powder, cumin, paprika and salt. Give it a good stir. Lastly, add in diced tomatoes and do not mix it!
- Cancel saute mode and place the lid on. Set it to cook at high pressure for 24 minutes. Once the timer goes off, let the gas release naturally for 10 minutes, before manually releasing the remaining pressure.
Notes
- Do not lift the lid or stir while cooking - Doing so will cause steam to escape, yielding undercooked rice. I highly recommend only checking it during the last 5 minutes of cooking.
- Make it spice-free - Omit the chili powder.
- Instant pot version - Using the saute mode, cook onion, garlic, rice, and spices as instructed. Add the rest of the ingredients, with diced tomatoes being added last. DO NOT stir. Cook at high pressure for 25 minutes.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
ACC says
I only have medium grain rice; what happens if I use that?
Meesha says
Yes, that will work as well!
Linda says
This dish had no flavor. Any suggestions on how to spice it up and make it more flavorful?
Meesha says
If that's the case, I highly recommend adding more salt to this dish to enhance the flavor!😁 Feel free to add other herbs and spices like chili powder, smoked paprika, or dried thyme leaves.
Amanda S says
This recipe is now a staple in my house. It’s super delicious! Thank you!
Meesha says
Happy to hear that! 😊
Cindy says
I love this! I use salsa and add corn, beans, sliced black olives, and finely chopped kale. It’s so good!
Meesha says
Glad to hear that! Yum, your combo sounds amazing.😁
Tanaya says
My favorite combo- easy and quick. Came out great. I may try the salsa next time or add some peppers but it's good as is. Thank you!
Meesha says
Yay, I am happy you like it!
Colleen says
How much broth? Enough for rice liquid I am guessing? Recipe doesn’t include.
Meesha says
You will need 3 cups! It is actually stated in the recipe card above 😁
Colleen says
Thanks! I must have been blind but so much text and working from phone probably why.
Lathiya says
The rice and beans look so easy to with make with minimal ingredients. Am sure it is delicious.
meesha says
It is really yum, do give it a try !
Noelle says
What a great staple dish! Simple and delicious
meesha says
Thanks ! I totally agree with you, it is one of my fav things to make !
Irina says
I cannot imagine how I was missing this black bean and rice combination. These ingredients differ in color, taste, and texture. I love your recipe:)
meesha says
Aww thanks ! I am really happy that you like it !
Sharon says
This easy vegan rice and black bean recipe is the perfect side dish! Great for next-day leftovers too.
admin2 says
Agreed ! I always make more than needed so I will have leftovers for the next day !
Janelle says
What an amazing rice meal. I love the combination of bean and rice. Always a winner when stuck on ideas of what to cook
meesha says
Yes ! They are really great to have when you just want something quick and easy !
Annissa says
I love this version of a vegan staple. The spices make it a dish I can never get enough of. Thanks for the recipe.
meesha says
Its my pleasure ! Glad you like it !
Mama Maggie's Kitchen says
This looks insanely good. Yum!
meesha says
Thanks ! Do give it a try !