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.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic pressed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon paprika
- 1 cup white rice uncooked, rinsed until the water is clear
- 2 tablespoons tomato paste
- 14 ounces pinto beans drained and rinsed, or black beans
- 15 ounces whole kernel corn frozen (no need to thaw)
- 2 cups chicken broth or vegetable broth
For serving
- 4 ounces cheddar cheese shredded
- 8 tablespoons Greek yogurt
- ¼ cup fresh cilantro chopped
Instructions
- 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.
- 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.
- Pour the chicken broth into the pan. Mix in beans and corn. Bring to a boil, then reduce the heat to low.
- 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.
- Serve with a sprinkle of cilantro, ½ ounce shredded cheddar, and 2 tablespoons of Greek yogurt.
Notes
You may choose to add some chopped up or shredded, cooked chicken, pork, or beef to this recipe. That would increase the protein and make it a heartier meal.
Nutrition
Calories: 456kcal | Carbohydrates: 79g | Protein: 16g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 347mg | Potassium: 443mg | Fiber: 6g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 3mg | Calcium: 169mg | Iron: 2mg
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