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Home » Meals » Lunch & Dinner » Ranchero Rice and Beans

Ranchero Rice and Beans

May 11, 20224 Comments

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Ranchero Rice and Beans ~ Authentic South of the border flavor in an easy-to-make one-pot dinner!  via @thiswifecooks

Ranchero Rice and Beans ~

Authentic South of the border flavor in an easy-to-make one-pot dinner!

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!

Ranchero Rice and Beans ~ Authentic South of the border flavor in an easy-to-make one-pot dinner!

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
Ranchero Rice and Beans ~ Authentic South of the border flavor in an easy-to-make one-pot dinner!

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.
Ranchero Rice and Beans ~ Authentic South of the border flavor in an easy-to-make one-pot dinner!

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

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Ranchero Rice and Beans ~ Authentic South of the border flavor in an easy-to-make one-pot dinner!

Ranchero Rice and Beans ~ Authentic South of the border flavor in an easy-to-make one-pot dinner!

Ranchero Rice and Beans

Authentic South of the border flavor in an easy-to-make one-pot dinner!
5 from 14 votes
Print Pin Rate
Course: Dinner, Side Dish
Cuisine: Mexican, Tex-Mex
Keyword: CInco de Mayo, rice, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 228kcal
Author: Holly Gray
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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.

Nutrition

Calories: 228kcal | Carbohydrates: 43g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 800mg | Potassium: 296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1029IU | Vitamin C: 34mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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Filed Under: Cinco de Mayo, Lunch & Dinner, Rice & Grains, Side Dishes, Vegan, Vegetarian Tagged With: cinco de mayo, Mexican, rice, tex-mex, vegan, vegetarian

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Reader Interactions

Comments

  1. Lucy

    May 19, 2022 at 1:23 pm

    5 stars
    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.

    Reply
  2. nancy

    May 19, 2022 at 6:32 pm

    5 stars
    love this southern dish – it goes so well with my bbq veggies and will be a great hit during our backyard parties!

    Reply
  3. Jacqui

    May 20, 2022 at 3:29 am

    5 stars
    I was looking for a recipe that is exactly this easy to make! Thank you so much for sharing – it turns out just perfect.

    Reply
  4. Cindy

    May 23, 2022 at 1:24 am

    5 stars
    Perfect every time!

    Reply

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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