Description
A flavorful and comforting Mexican Rice and Beans recipe that’s easy to make, budget-friendly, and perfect for weeknight dinners or as a delicious side dish. Customizable with your favorite garnishes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 2 cups vegetable broth (or chicken broth)
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika (optional)
- Salt, to taste
- Black pepper, to taste
- 1 (15 ounce) can black beans, rinsed and drained
- Optional garnishes: chopped fresh cilantro, diced avocado, lime wedges, sour cream or plain Greek yogurt, shredded cheese
Instructions
- 1. Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- 2. Add minced garlic and cook for 1 minute until fragrant.
- 3. Pour in uncooked rice and toast, stirring constantly, for 2-3 minutes until slightly opaque.
- 4. Add vegetable broth, undrained diced tomatoes, cumin, chili powder, oregano, smoked paprika (if using), salt, and pepper. Stir to combine.
- 5. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and rice is tender.
- 6. Stir in rinsed and drained black beans during the last 5 minutes of simmering to warm through.
- 7. Remove from heat and let stand, covered, for 5 minutes.
- 8. Fluff with a fork, taste, and adjust seasoning before serving.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a little liquid or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes, Side Dishes
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 12g