Mexican Rice and Black Beans

Mexican Rice and Black Beans ~ 

A hearty and healthy rice and bean dish that is easy to make and ready in 30 minutes!

Serve with Mexican Grilled Tofu and Avocado Tomato Salad.

This post was updated January 31, 2025.

Mexican Black Beans and Rice Recipe

Mexican Rice and Black Beans is one of those versatile dishes that’s easy to love. If you’re looking for a dish that’s flavorful, filling, and easy to make, Mexican Rice and Black Beans checks all the boxes. 

Packed with bold flavors and simple ingredients, this recipe is as comforting as it is convenient. It comes together quickly, perfect as a go-to for busy weeknights or when you’re craving something hearty and satisfying.

The rice cooks to tender perfection, absorbing the richly seasoned broth spiced with paprika, cumin, and oregano. The black beans not only add a creamy texture but also a hearty boost of protein, making this dish as nutritious as it is flavorful. The tomato paste brings a touch of sweetness and depth, tying everything together into a vibrant, cohesive dish with earthy undertones and just the right amount of spice.

Serve it as a complete meal or a flavorful side dish—either way, this is sure to become a staple in your recipe rotation!

What to Serve with Rice and Beans

Mexican Rice and Black Beans is incredibly versatile and works as either a main dish or a side. Here are some ideas for what to serve alongside this flavorful dish:

• Main Dishes: Pair it with tacos, enchiladas, burritos, or fajitas for a classic Mexican-inspired meal. It’s also great with stuffed peppers or quesadillas.
• Salad: A crisp green salad with a zesty lime vinaigrette or a simple cabbage slaw adds a refreshing contrast to the hearty rice and beans.
• Grilled Vegetables: Add a side of smoky grilled zucchini, corn on the cob, or roasted bell peppers for extra color and flavor.
• Tortillas or Chips: Offer warm flour or corn tortillas or serve alongside tortilla chips for scooping.

Ingredients for Mexican Rice and Black Beans

​You will need the following:

• 2 tablespoons olive oil
• 1/2 cup yellow onion, diced
• 1 large poblano pepper, diced
• 1 large clove garlic, minced
• 1 cup medium-grain white rice, uncooked
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons tomato paste
• 2 cups chicken-style broth
• 1 (15 ounce) can black beans, rinsed and drained

How to Make Mexican Rice and Black Beans

STEP ONE: Cook the vegetables. Set a medium saucepan over medium-high heat and add the olive oil. When the oil is hot, add onion and poblano pepper, sautéing for about 3 minutes until softened. Add garlic and cook for an additional 30 seconds.

STEP TWO: Add rice and seasonings. Stir in the rice, paprika, ground cumin, dried oregano, salt, and pepper, coating the rice evenly in oil and spices. Mix in the tomato paste and cook for 1 minute, stirring frequently.

STEP THREE: Add broth and beans. Pour in the chicken-style broth and stir in the black beans. Bring to a boil, then reduce the heat to low.

STEP FOUR: Simmer. Cover the saucepan and let the mixture simmer for 20 minutes or until the rice is tender and has absorbed the liquid.

STEP FIVE: Fluff and serve. Remove from heat, fluff the rice with a fork, and serve hot.

FAQs

• Can I use dried black beans instead of canned? Absolutely! Cook the dried beans first before adding them to the recipe. You’ll need about 1 1/2 cups of cooked beans to replace one 15-ounce can.

• What other beans can I use? Pinto beans are a great swap for black beans in this dish. Kidney beans or even white beans like cannellini work well, too.

• Can I make this with brown rice? Yes! You can swap medium-grain white rice for long-grain rice or even brown rice. Just note that brown rice will require a longer cooking time; plan for an additional 10-15 minutes of simmering time, and check for tenderness before serving.

• How do I adjust the spice level? For more heat, add diced jalapeno pepper, green chiles, or a pinch of cayenne pepper. If you prefer a milder dish, use green bell peppers instead of poblanos.

• Can I make this in advance? Yes, this dish reheats beautifully. Store it in an airtight container in the refrigerator and reheat in a skillet or the microwave before serving.

Storage

This dish is perfect for meal prep—make a big batch, and you’ll have a flavorful, ready-to-heat meal anytime!

• Refrigerator: Transfer leftover rice and beans to an airtight container and refrigerate for up to 4 days.
• Freezer: For longer storage, let the rice and beans come to room temperature, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a skillet over medium heat, adding a splash of broth or water if needed to prevent sticking. Individual portions can also be reheated in the microwave.

More Healthy Recipes You’ll Love!

• Spanish Rice​
• Black Beans for a Crowd​
• Sweet Potato, Black Bean, and Lime Rice Bowls​
• Slow Cooker Black Beans and Rice​
• Pinto Bean and Rice Soup​

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Mexican Rice and Black Beans

A hearty and healthy rice and bean dish that is easy to make and ready in 30 minutes!

5 from 34 votes

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: Mexican, Tex-Mex

Keyword: 30 minutes or less, beans, comfort food, dairy free, healthy, Mexican, rice, vegan, vegetarian

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 264kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 2 tablespoons olive oil
• 1/2 cup yellow onion diced
• 1 large poblano pepper diced
• 1 teaspoon garlic minced
• 1 cup medium grain white rice uncooked
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons tomato paste
• 2 cups chicken-style broth
• 1 15-ounce can black beans rinsed and drained

Instructions

• Set a medium saucepan over medium-high heat and add the olive oil. When the oil is hot, add onion and poblano pepper, sautéing for about 3 minutes until softened. Add garlic and cook for an additional 30 seconds.
• Stir in the rice, paprika, ground cumin, dried oregano, salt, and pepper, coating the rice evenly in oil and spices. Mix in the tomato paste and cook for 1 minute, stirring frequently.
• Pour in the chicken-style broth and stir in the black beans. Bring to a boil, then reduce the heat to low.
• Cover the saucepan and let the mixture simmer for 20 minutes or until the rice is tender and has absorbed the liquid.
• Remove from heat, fluff the rice with a fork, and serve hot.

Nutrition

Calories: 264kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 651mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 31mg | Calcium: 43mg | Iron: 1mg

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