Tex Mex Rice and Beans
Infused with bold Southwestern flavors, this Tex Mex Rice and Beans recipe is a one-pan wonder that’s perfect for busy weeknights or casual gatherings. Featuring fluffy white rice simmered in vegetable broth with hearty black beans, tangy diced tomatoes with green chilies, and a medley of vibrant bell peppers, this dish delivers a satisfying, nutrient-packed meal in just 35 minutes. The aromatic blend of chili powder, cumin, and paprika gives it a smoky kick, while fresh cilantro and lime juice add a zesty, refreshing finish. Ideal as a vegetarian main or a lively side, it’s customizable with optional toppings like creamy avocado and melty cheddar cheese. Quick, wholesome, and bursting with Tex Mex flair, this recipe is your go-to for an easy, flavor-forward dinner!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 1.5 cups white rice
- 3 cups vegetable broth
- 1 15-ounce can, drained and rinsed black beans
- 1 10-ounce can diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup frozen corn
- 0.25 cup, chopped fresh cilantro
- 1 juiced lime
- 1 cup, shredded (optional) cheddar cheese
- 1 sliced (optional) avocado
Instructions
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced onion, green bell pepper, and red bell pepper to the skillet. Cook for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the white rice to the skillet and stir to coat the grains in the oil and vegetables.
Pour in the vegetable broth, black beans, and diced tomatoes with green chilies. Stir to combine.
Add the ground cumin, chili powder, paprika, salt, and black pepper. Stir well to evenly distribute the spices.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is cooked and the liquid has absorbed.
Stir in the frozen corn and cook for an additional 2-3 minutes until heated through.
Remove the skillet from heat and fluff the rice with a fork.
Stir in the chopped cilantro and lime juice for a burst of freshness.
Serve the Tex Mex Rice and Beans warm, optionally topped with shredded cheddar cheese and avocado slices.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 12.1 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 301 mg | 23% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 852 mg | 18% | |
*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.
