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	1861.1 grams (1861.1g)

Amount per serving	% Daily Value*
Calories	1392

Total Fat 38.00g	49%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 5232mg	227%
Total Carbohydrate 225.60g	82%
Dietary Fiber 45.60g	163%
Total Sugars 33.60g
Protein 50.90g	102%

Vitamin D 0IU	0%
Calcium 386mg	30%
Iron 18mg	97%
Potassium 3301mg	70%

*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%