Mexican Rice and Black Beans –
A hearty and healthy rice and bean dish that is easy to make and ready to serve in 30 minutes!
What to serve with rice and beans:
The classic combination of Mexican rice and black beans can easily be served as a complete meal in itself.
If you prefer to make this as a side dish recipe, some popular main dish ideas are burritos, enchiladas, tacos, and fajitas.
Ingredients for Mexican Rice and Black Beans:
- olive oil
- yellow onion
- poblano pepper – Green bell pepper will also work. A large, diced jalapeno pepper can also be added to kick up the heat.
- garlic
- rice – The recipe calls for medium-grain white rice but substituting brown rice is fine.
- paprika
- ground cumin
- dried oregano
- sea salt
- ground black pepper
- tomato paste
- vegan chicken-style broth – I use Better Than Bouillon No-Chicken Base
- canned black beans – pinto beans are also a good choice for this recipe.
How to make Mexican Rice and Black Beans:
Cook the vegetables: Into a medium-size saucepan over medium-high heat, add olive oil. When the oil is hot, add the onion and poblano pepper. Saute 3 minutes, until softened.
Add the garlic and continue sauteing an additional 1 minute.
Add rice and seasonings: Add the rice, paprika, ground cumin, dried oregano, sea salt, and ground black pepper.
Stir to combine and coat the rice with oil.
Stir in the tomato paste. Continue cooking, stirring frequently, for 1 minute.
Add the vegan chicken-style broth and black beans: Bring to a boil then reduce heat to low.
Cover and simmer: 20 minutes, until the rice is tender.
Fluff rice with a fork and serve hot.
Cheers!
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Sweet Potato, Black Bean, and Lime Rice Bowls:
5-Ingredient Vegan Spanish Rice:
Mexican Rice and Black Beans
Ingredients
- 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 sea salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 2 cups vegan chicken-style broth
- 15 ounces canned black beans rinsed and drained
Instructions
- Into a medium-size saucepan over medium-high heat, add olive oil. When the oil is hot, add the onion. and poblano pepper. Saute 3 minutes, until softened.
- Add the garlic and continue sauteing an additional 1 minute.
- Add the rice, paprika, ground cumin, dried oregano, sea salt, and ground black pepper. Stir to combine and coat the rice with oil.
- Stir in the tomato paste. Continue cooking, stirring frequently, for 1 minute.
- Add the vegan chicken-style broth and black beans. Bring to a boil then reduce heat to low.
- Cover and simmer 20 minutes, until rice is tender.
- Fluff rice with a fork and serve hot.
thiswifecooks
All quantities and measurements are listed on the recipe card.
Laura
added a can of diced tomatoes and served with plain Greek yogurt and taco sauce. It was delicious, thank you for sharing!
Esther
This was surprisingly delicious. I say “surprisingly” because I am not a fan of green peppers or black beans, although I know they are good for you. I served this as a side dish with salsa chicken. My husband liked both. I will make both again. Thanks for the recipe!
nancy
this protien rich meal is amazing