Mexican Tomato Rice and Beans
Dive into the bold and hearty flavors of Mexican Tomato Rice and Beans, a vibrant one-skillet dish that’s as easy to prepare as it is satisfying. Packed with aromatic hints of cumin, smoked paprika, and chili powder, this recipe combines fluffy long-grain white rice with tender black beans simmered in a zesty blend of canned tomatoes and vegetable broth. A bright finish of fresh cilantro and a squeeze of lime juice bring this dish to life, making it a nutrient-rich, plant-based favorite that's perfect as a main course or a savory side. Ready in just 35 minutes, this gluten-free, vegetarian recipe is ideal for busy weeknights or meal prep, delivering authentic Mexican-inspired flavors in every bite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 cup Long-grain white rice
- 14.5 ounces Canned diced tomatoes
- 1.5 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Smoked paprika
- 1 teaspoon Salt
- 15 ounces Black beans, rinsed and drained
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lime juice
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 4–5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the rice to the skillet and stir to coat it in the oil. Toast the rice for 2–3 minutes, stirring frequently.
Pour in the canned diced tomatoes (with their juices) and the vegetable broth. Stir to combine.
Mix in the ground cumin, chili powder, smoked paprika, and salt. Bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
Stir in the black beans and cook for an additional 2–3 minutes, until heated through.
Remove the skillet from heat and sprinkle the chopped cilantro over the dish.
Drizzle the lime juice on top and fluff the rice gently with a fork.
Serve warm and garnish with additional cilantro or lime wedges, if desired.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3808 mg | 166% | |
| Total Carbohydrate | 180.1 g | 65% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 24.3 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2918 mg | 62% | |
*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.
