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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!
Table of Contents
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 areburritos, 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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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!
5 from 33 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Servings: 4
Author: Holly Gray
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.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Related Posts:
- Poblano Potatoes
- Rice and Bean Burritos
- Poblano Cornbread Dressing
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Reader Interactions
Comments
thiswifecooks
All quantities and measurements are listed on the recipe card.
Reply
See AlsoWarm Bread Salad Recipe
added a can of diced tomatoes and served with plain Greek yogurt and taco sauce. It was delicious, thank you for sharing!Reply
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!Reply
this protien rich meal is amazingReply
Diane
Delicious! A new family favorite.Reply
thiswifecooks
Awesome! It’s one of our favorites too. 🙂 Thanks so much for the feedback!
Linnae
Good recipe! The one thing to note is that if you sub brown rice, it will take longer to cook, and you’ll have to add more liquid as you go along.
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thiswifecooks
Thank you! I have only used white rice for this recipe. I’m glad you enjoyed it!
William
Fabulous side dish. I will be making this again and again.
Reply
thiswifecooks
Thanks, William! This one is on regular rotation in my house, too.😊
Hi Holly. This Mexican Rice & Beans was perfect! All the flavors I love. I am not a breakfast person so it’s brunch for me. When I saw that the recipe called for Poblano peppers I said YES! I had just bought some and wondered what I was going to use them for. I’m OBSESSED with them. Anything spicy 🌶️!!! Now I have leftovers! I viewed some of your other recipes & I am going to try those too.
Thank you for sharing😊Reply
thiswifecooks
Yes! I love poblano peppers too! Thanks,Angie! 🥰
Lindy Coder
Thank you for, what looks like, a fabulous recipe. I’m making it as a side for approximately 22 adults woman. Do you think doubling it will do? I’m serving it along side of mexican chicken casserole.
Reply
thiswifecooks
Hi Lindy ~ Yes, this recipe can easily be doubled. Enjoy! 😊
Lindy
Can this also be served as a cold salad?
Reply
thiswifecooks
Hi Lidy ~ I have not tried refrigerating this dish but it’s delicious at room temperature. I hope that’s helpful!
Julie Klug
Really tasty. I too added diced tomatoes and some chili powder, but my family likes spice.Reply
thiswifecooks
Thanks, Julie! Nice additions! 😊
Jjsden
It was amazing, I was doing it as a homework project but a week later everyone wanted it for my brother’s birthday. It was easy and fun to make, it definitely deserves 5 stars.Reply
thiswifecooks
I’m so glad you enjoyed it! Sounds like a fun homework assignment!😊
Martin
Delicious! I made it with instant rice and just reduced the amout of water/chicken broth the recipe called for. Perfect with fajitas!Reply
thiswifecooks
Thank you so much! And I love your pairing with fajitas!😊
