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

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