Dairy-Free Mexican Rice and Beans
Bursting with bold flavors and simple ingredients, this Dairy-Free Mexican Rice and Beans recipe is a wholesome and hearty dish perfect for weeknight dinners or meal prep. Made with aromatic garlic, savory spices like cumin and chili powder, and a vibrant mix of black beans, sweet corn, and tomatoes, this plant-based recipe is both satisfying and nourishing. Simmered in vegetable broth for maximum flavor and finished with fresh cilantro and a zesty splash of lime juice, it’s a one-pot wonder that comes together in under an hour. Whether served as a standalone vegan meal or a crowd-pleasing side dish, this recipe is a true showcase of Mexican-inspired cuisine—all without the need for dairy. Enjoy a healthy, budget-friendly dish that’s as flavorful as it is easy to make!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 1.5 cups long-grain white rice
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 1 14.5 oz can canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 15 oz can, drained and rinsed black beans
- 1 cup frozen corn
- 0.25 cup, chopped fresh cilantro
- 1 juice lime
Instructions
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rice to the skillet, stirring occasionally, and cook until it begins to toast, approximately 2-3 minutes.
Pour in the vegetable broth and add the tomato paste, diced tomatoes, cumin, chili powder, and salt. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
After 15 minutes, add the black beans and frozen corn to the rice. Stir to incorporate, re-cover, and continue to simmer for another 10 minutes or until the rice is fully cooked and the liquid is absorbed.
Remove from heat and let the dish sit, covered, for 5 minutes.
Fluff the rice with a fork and stir in the chopped cilantro and lime juice just before serving.
Taste and adjust seasoning if necessary before serving warm.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5960 mg | 259% | |
| Total Carbohydrate | 259.7 g | 94% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 40.4 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3070 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
