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.
Swathi says
This ultimate Comfort food. I love this black bean and rice one potmeal perfect for any day.
Debra says
Love how simple and nutritious this is.
kerri says
I can never get enough rice and beans! This dish may be simple, but it's got great flavor and really hits the spot!
Amy says
I love a good brown rice recipe. Can't get enough of it!
Chef Dennis says
This Vegan Black Beans and Rice is making me hungry!
Robyn says
I am always looking for easy ways to make rice more interesting and this recipe sounds perfect!
Taleen | Just As Tasty says
Love how easy this is, and it looks so healthy and delicious!
Emily Flint says
Who knew you could get so much flavor into beans and rice! Delicious.
Sue says
I love finding new ways to cook with black beans. So healthy! Thank you!
Amanda Marie Boyle says
So great and easy. one of the best versions of beans and rice I've tried.
Akiko says
I'm always looking for rice recipes to add to my rotation. I love these easy yet delicious recipes that go with everything!
meesha says
Happy to hear that !
Sarah James says
What a delicious rice dish, I like how you get so many nutrients from one bowl of rice.
meesha says
Thanks !
Andréa Janssen says
I love easy side dishes
meesha says
me too !
Magali says
It looks so delicious! Rice and beans are always a cook idea! Great recipe!
meesha says
thanks !
Alexandra says
Delicious side dish - so flavoursome and goes well with so many things.
meesha says
Glad you like it !