How to Make the Best Mexican Rice and Beans

This easy one-pan Mexican rice and beans recipe brings authentic flavor to your table in just 30 minutes. Made with pinto beans, white rice, and simple pantry ingredients, it's a healthy and satisfying vegan or vegetarian meal your family will love. You'll get quick, homemade dinner inspiration that's great for busy weeknights or last-minute meals. Pin it now so you'll have this easy go-to recipe ready when dinner needs to happen fast!

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I spent 10 years of my life as a vegetarian, and I loved it. Even today, I sometimes feel like an icky traitor for eating meat.

I'm aware that I'm weird. Just play along.

I feel a special allegiance to meatless cuisine, and we eat meatless meals often around here.

On and off over the last 12 years, Joe and I have eaten this beans and rice recipe for supper pretty often. We go in spurts, and we'll eat it weekly for months and months and then put it away because we're sick of it, and then get it back out again after some time has passed. We're like that with a lot of recipes.

As written, this beans and rice recipe is vegan. There are no animal products at all. However, Joe and I really love to serve this it with a healthy amount of shredded cheddar cheese and Greek yogurt. It makes the whole thing creamy and delicious and tones down the spice a bit. Grace and Allie like to top theirs with Hidden Valley Ranch dressing because they're weird too, just in a different way. Everything is better with ranch dressing, I guess.

Why this is the best Mexican rice and beans recipe

It's a simple and easy recipe. This tasty recipe is as easy as combining a few ingredients in a skillet. It does have a lot of ingredients (and that's why it tastes so good!), but they come together in one skillet in just a few minutes. Everyone loves a one-pan assembly! There's minimal cleanup, and prep time is quick.

The ingredients for this easy dinner recipe are very common and inexpensive. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in nearly every grocery store.

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Mexican rice and beans are versatile. There are several options for making Mexican rice and beans, including adding in different spices (chipotle or roasted red pepper, for example), replacing the rice, and using different types of beans. If you want to replace the white rice, you can use your favorite pre-made rice or another variety of uncooked rice (different types of rice will take different lengths of time to cook). You can be creative with this recipe.

This quick and easy Mexican rice and beans is the best comfort food. The simple ingredients pack a big punch in terms of flavor and texture. The creamy mix of spices, the flavorful, tender rice, the melty cheese on top, and the blend of corn and beans make it the best Mexican rice and beans you've ever eaten!

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This recipe is easy to serve. This is a simple one-pot meal that you can make ahead, making it a perfect weeknight dish for a busy mom or dad.

This recipe is a family favorite. Kids especially love this comforting meal. The flavorful beans and corn, soft rice, tender and creamy, cheesy, and melty topping. Chef's kiss!

What you'll need to make the best Mexican rice and beans recipe

Equipment

• Garlic press - If you don't own a garlic press, you can use the flat side of a chef knife and press into the garlic with your fist, remove the papery skin, and then mince it with the knife.

Ingredients  

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• olive oil - You need a neutral oil to sauté the onions. Avocado or canola oil would also be fine. Or if you want to be really decadent, you could use a spoonful of bacon grease.
• onions - These are for flavor. I highly recommend you precook them, otherwise your rice and beans will have semi-raw pieces of onion in them, and I don't think that would be very pleasant to most people.
• garlic - There is no substitute for the flavor of fresh garlic. If you must, you can substitute minced garlic from a jar or garlic powder, but you will miss the pungent flavor of the fresh cloves.
• salt & black pepper - To season as desired.
• chili powder - The spices in this recipe combine to make a perfect Mexican flavor. You need all of them together or the rice and beans will taste weird. You can use dark or light chili powder, but I prefer dark.
• ground cumin - This is the seasoning that makes me think of chili. It's got a bold, warm flavor.
• dried oregano - Most of us think of oregano as an Italian spice, but it is also found in many Mexican and Latin American dishes.
• paprika - You can use sweet paprika (which is typically just labeled "paprika" or smoked paprika. They have a different flavor but both taste good in this recipe.
• long grain white rice - You can really use whatever kind of rice you want in this recipe, but please be aware that every different kind of rice has different cooking instructions, so you will have to modify the instructions below to fit the type of rice you're using.
• tomato paste - You're not going to use much tomato paste, but you need it for flavor. Without it, the rice will taste flat.
• pinto beans - I use pinto beans in this recipe, but you could replace them with black beans or kidney beans or a mixture and still have a great meal.
• whole kernel corn - I prefer frozen corn but you could also use canned.
• chicken broth or vegetable broth - Use vegetable broth for a vegan meal but any broth will be fine.

How to make a rice and beans recipe

1. Heat oil in a large skillet or medium sauce pot over medium-high heat. Add onion, salt, and pepper. Sauté, stirring often until onion is soft, 3-4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add all the seasonings.
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2. Add the uncooked rice to the skillet and stir well to coat in the seasonings and oil. Mix in the tomato paste and cook for 1-2 minutes, until toasted.
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3. Pour the chicken broth into the pan. Mix in beans and corn. Bring to a boil, then reduce the heat to low.
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4. Cover the pan and let it simmer on low for 20 minutes or until the rice is tender and the liquid has been absorbed. Fluff with a fork.
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5. Serve with a sprinkle of cilantro, ½ ounce shredded cheddar, and 2 tablespoons of Greek yogurt or sour cream.
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Substitutions & variations

Cooking note: To make this a heartier meal, you could add some chopped or shredded chicken, pork, shrimp, or beef. We normally don't but have once or twice.

For a lower carb option use cauliflower rice or quinoa in place of the white rice. Use less broth, and adjust the cooking times accordingly.

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You can also add in more veggies. Add chopped bell peppers or carrots with the onions. Add kidney beans or black beans with the pinto beans. Top with chopped avocado or guacamole.

Or grab some tortillas to make a burrito or tacos.

Before serving, you can drizzle salsa verde or homemade enchilada sauce.

Storing leftovers

Cool completely and transfer to an airtight container. It can be refrigerated up to 4-5 days. Reheat in the microwave or on the stove with a splash of broth.

This meal freezes well, too! Store in freezer-safe container or freezer bag and freeze for 2-3 months. Thaw overnight in the fridge before heating as desired.

Check out more delicious Mexican dish recipes

• Mexican Chicken Enchilada Casserole
• Mexican Chicken and Rice Casserole
• Authentic Mexican Enchilada Sauce Recipe
• Mexican Black Bean, Corn, & Avocado Salsa
• The Best Copycat Taco Bell Mexican Pizza
• Mexican-Style Taco Burgers
• Creamy White Chicken Enchiladas
• Easy CrockPot Salsa Chicken
• Marinated Flank Steak Tacos

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