Ranchero Rice and Beans ~
Authentic South of the border flavor in an easy-to-make one-pot dinner!
I like this Mexican rice and beans dish because it is simple to make, satisfying, and budget-friendly.
The rice is cooked in a lightly smoky and savory tomato-based sauce with sauteed veggies and simple seasonings. Adding beans elevates the rice from a side dish into a protein-packed meal. All that’s left to do is add some chips and guacamole to the table and dinner is done!
Ingredients for Ranchero Rice and Beans
- 1 tablespoon olive oil
- 1/4 cup white onion
- 1/2 cup red bell pepper, diced
- 1 jalapeno pepper, seeded and finely diced
- 1 cup long-grain white rice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 8 ounces tomato sauce
- 1 cup vegan chicken-style broth
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 2 tablespoons cilantro, chopped
Ingredient Notes and Substitutions
- Olive Oil: Vegetable oil works just as well.
- White Onion: This variety of onions offers the strong flavor we want for the ranchero sauce. However, yellow onion is a fine substitute.
- Red Bell Pepper: A yellow or orange pepper will also work for this recipe. Green bell peppers tend to be more bitter and are not recommended for this recipe.
- Jalapeno Pepper: Adds depth of flavor but totally optional; leave it out if it doesn’t suit your taste.
- Long-Grain White Rice: Whatever white rice you have on hand is fine; just be sure to check the cooking time for the type you use.
- Vegan Chicken-Style Broth: Look for this on the vegan aisle or in the soup section of your supermarket.
- Pinto Beans: Kidney beans would also be good in place of, or combined with, the pinto beans.
- Cilantro: Scallions would also make a nice garnish for this dish.
How to Make Ranchero Rice and Beans
STEP ONE: In a large saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion, bell pepper, and jalapeno. Saute for 2 minutes, or until vegetables are softened.
STEP TWO: Add the rice, cumin, paprika, black pepper, and salt. Saute for an additional 1 minute to lightly toast the rice.
STEP THREE: Stir in the tomato sauce and chicken-style broth. Bring to a boil then reduce heat to low, cover, and simmer for 20 minutes or until the rice is fully cooked. Remove from heat and fluff with a fork.
STEP FOUR: Gently stir in the beans and adjust seasoning to taste. Sprinkle with cilantro and serve hot.
More Mexican Recipes You’ll Love!
- Mexican Rice and Black Beans
- Stuffed Anaheim Peppers
- Potato and Black Bean Green Chile Enchiladas
- Tomatillo Salsa Verde
- Mexican Slaw
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Ranchero Rice and Beans
Ingredients
- 1 tablespoon olive oil
- 1/4 cup white onion
- 1/2 cup red bell pepper diced
- 1 jalapeno pepper seeded and finely diced
- 1 cup long-grain white rice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 8 ounces tomato sauce
- 1 cup vegan chicken-style broth
- 2 15-ounce cans pinto beans, rinsed and drained
- 2 tablespoons cilantro chopped
Instructions
- In a large saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion, bell pepper, and jalapeno. Saute for 2 minutes, or until vegetables are softened.
- Add the rice, cumin, paprika, black pepper, and salt. Saute for an additional 1 minute to lightly toast the rice.
- Stir in the tomato sauce and chicken-style broth. Bring to a boil then reduce heat to low, cover, and simmer for 20 minutes or until the rice is fully cooked. Remove from heat and fluff with a fork.
- Gently stir in the beans and adjust seasoning to taste. Sprinkle with cilantro and serve hot.
Lucy
This ranchero rice and beans is a warm and comforting meal, with the perfect amount of heat and spice, that comes together so quickly and easily.
nancy
love this southern dish – it goes so well with my bbq veggies and will be a great hit during our backyard parties!
Jacqui
I was looking for a recipe that is exactly this easy to make! Thank you so much for sharing – it turns out just perfect.
Cindy
Perfect every time!