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!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

In a large skillet or saucepan, heat the olive oil over medium heat.

Step 2

Add the diced onion, green bell pepper, and red bell pepper to the skillet. Cook for 4-5 minutes until softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the white rice to the skillet and stir to coat the grains in the oil and vegetables.

Step 5

Pour in the vegetable broth, black beans, and diced tomatoes with green chilies. Stir to combine.

Step 6

Add the ground cumin, chili powder, paprika, salt, and black pepper. Stir well to evenly distribute the spices.

Step 7

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.

Step 8

Stir in the frozen corn and cook for an additional 2-3 minutes until heated through.

Step 9

Remove the skillet from heat and fluff the rice with a fork.

Step 10

Stir in the chopped cilantro and lime juice for a burst of freshness.

Step 11

Serve the Tex Mex Rice and Beans warm, optionally topped with shredded cheddar cheese and avocado slices.

Nutrition Facts

Serving size	2446.1 grams (2446.1g)

Amount per serving	% Daily Value*
Calories	2035

Total Fat 77.20g	99%
Saturated Fat 25.50g	127%
Polyunsaturated Fat 5.20g
Cholesterol 94mg	31%
Sodium 6882mg	299%
Total Carbohydrate 266.00g	97%
Dietary Fiber 52.60g	188%
Total Sugars 39.60g
Protein 77.50g	155%

Vitamin D 0IU	0%
Calcium 945mg	73%
Iron 16mg	90%
Potassium 3358mg	71%

*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: 33.6%

Protein: 15.0%

Carbs: 51.4%