Mexican Rice and Beans

Bright, flavorful, and packed with hearty ingredients, this Mexican Rice and Beans recipe is the ultimate comfort food with a Tex-Mex twist! Made with fluffy long-grain white rice simmered in a fragrant blend of cumin, chili powder, and garlic, it’s elevated with vibrant diced tomatoes, protein-rich black beans, and sweet bursts of corn. This one-pot wonder is ready in just 40 minutes, making it a perfect weeknight dinner or meal-prep staple. Topped with fresh cilantro and a squeeze of zesty lime, it’s a vegetarian delight that’s both satisfying and nutritious. Serve it as a stand-alone dish, a side for tacos, or a filling for burritos—each bite is a fiesta of flavors!

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic cloves, minced
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
• 2 cups vegetable broth
• 1 can (15 oz) canned black beans, drained and rinsed
• 1 cup corn kernels, frozen or fresh
• 0.25 cup fresh cilantro, chopped
• 1 whole lime, cut into wedges

Directions

Step 1

Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Step 2

In a medium saucepan, heat olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until softened and translucent.

Step 3

Stir in minced garlic, cumin powder, chili powder, and salt, cooking for an additional minute until the spices are fragrant.

Step 4

Add the rinsed rice to the saucepan, stirring continuously, and allow it to toast lightly for about 2 minutes.

Step 5

Pour in the can of diced tomatoes with green chilies (including juices) and the vegetable broth. Stir to combine.

Step 6

Bring the mixture to a simmer, then reduce the heat to low and cover the saucepan with a lid.

Step 7

Cook the rice for about 18-20 minutes or until the liquid is absorbed and the rice is tender.

Step 8

Once the rice is cooked, gently fold in the black beans and corn using a spatula. Allow them to heat through for 2-3 minutes.

Step 9

Remove the saucepan from the heat and fluff the rice with a fork. Stir in the chopped cilantro.

Step 10

Serve the Mexican rice and beans warm, garnished with lime wedges for added zest.

Nutrition Facts

Serving size	(1861.1g)

Amount per serving	% Daily Value*
Calories	1392.4

Total Fat 38.0g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5232.1mg	0%
Total Carbohydrate 225.6g	0%
Dietary Fiber 45.6g	0%
Total Sugars 33.6g
Protein 50.9g	0%

Vitamin D 0IU	0%
Calcium 385.7mg	0%
Iron 17.5mg	0%
Potassium 3301.1mg	0%

*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.

Source of Calories

Fat: 23.6%

Protein: 14.1%

Carbs: 62.3%