Mexican Red Beans Rice

Transform your next meal with the vibrant flavors of Mexican Red Beans Rice, a one-pot dish bursting with hearty red kidney beans, fluffy long-grain white rice, and a medley of bold spices like cumin, chili powder, and paprika. Simmered in savory vegetable broth with tangy diced tomatoes, this recipe is a perfect blend of comfort and zest. Infused with sautéed onions, garlic, and a hint of oregano, every bite is as aromatic as it is satisfying. Topped with fresh cilantro and a squeeze of zesty lime, this vegetarian delight is easy to prepare and perfect for busy weeknights or as a flavorful side to your favorite Mexican-inspired meals. Ready in just 45 minutes, it's a wholesome, customizable dish you’ll want to make again and again!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 1 cup red kidney beans
• 2 cups vegetable broth
• 1 cup diced tomatoes (canned)
• 1 medium onion
• 3 cloves garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon paprika
• 0.5 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro
• 1 whole lime

Directions

Step 1

Rinse the red kidney beans thoroughly and soak them in water for at least 8 hours or overnight. Drain and set aside.

Step 2

Cook the soaked beans in a pot of boiling water until tender, about 25-30 minutes. Drain and set aside. (Alternatively, use canned beans and skip this step—just rinse and drain the beans.)

Step 3

Finely chop the onion and garlic. Set them aside.

Step 4

Heat the olive oil in a large skillet or heavy-bottomed pot over medium heat.

Step 5

Add the chopped onion and sauté for 2-3 minutes until softened.

Step 6

Stir in the garlic, ground cumin, chili powder, paprika, and dried oregano. Cook for 1-2 minutes until fragrant.

Step 7

Add the rice to the skillet and stir to coat it with the spices and oil.

Step 8

Pour in the vegetable broth and diced tomatoes. Stir well and bring to a boil.

Step 9

Reduce the heat to low, cover the skillet or pot, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.

Step 10

Once the rice is cooked, gently fold in the cooked (or canned) red kidney beans. Season with salt and black pepper to taste.

Step 11

Remove from heat and let the dish sit, covered, for 5 minutes to allow the flavors to meld.

Step 12

Chop the fresh cilantro and sprinkle it over the dish as a garnish.

Step 13

Serve the Mexican Red Beans Rice with a wedge of lime on the side for squeezing over before eating.

Nutrition Facts

Serving size	1436.8 grams (1436.8g)

Amount per serving	% Daily Value*
Calories	1071

Total Fat 35.20g	45%
Saturated Fat 5.90g	30%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 4732mg	206%
Total Carbohydrate 171.60g	62%
Dietary Fiber 28.00g	100%
Total Sugars 27.20g
Protein 32.40g	65%

Vitamin D 0IU	0%
Calcium 389mg	30%
Iron 14mg	76%
Potassium 2661mg	57%

*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: 28.0%

Protein: 11.4%

Carbs: 60.6%