Mexican rice with beans and corn

This Mexican rice with beans and corn is an easy one-pot rice recipe that's loaded with a lot of delicious ingredients. You can enjoy it as a meal, serve it as a side dish on a taco night, or stuff it in your burritos. It's delicious!

There is something very comforting about the rice and bean combination. That’s why a lot of countries have their own version of a rice and bean dish. Like India’s Rajma chawal, Jamaican Rice and Peas, Persian Lubia Polo, or today’s recipe-Mexican rice with beans and corn.

It's a vegan and gluten-free one-pot dish that's loved by everyone.

If you love Mexican food and want to try an easy Mexican recipe at home, try this recipe. It's easy to make and delicious.

What's needed to make Mexican beans and corn rice?

This easy Mexican bean rice recipe needs some very simple ingredients that are shown below:

Ingredient notes and substitute suggestions

• Rice: Use any medium or long-grain rice. I have used basmati rice. You can also use brown rice to make this dish. However, it will take a longer time to get cooked. You can also make it fried rice style by using precooked rice.
• Beans: I have used home-cooked black beans and kidney beans, you can also add pinto beans. Canned beans can be used too, just rinse them before using.
• Onion: I love using red onion in my Indian and Mexican recipes but you can use brown onion too.
• Cilantro: If you don't like cilantro, use spring onion greens.
• Jalapeno: If you don't have jalapeno, use any hot green chili pepper. For a milder flavor, use poblano pepper.
• Sweet corn: Fresh, frozen, canned, all can be used but their cooking time will vary. I have used frozen sweet corn kernels in this recipe.
• Bell pepper: Red, orange, yellow, green, any variety can be used. You can also use different colors.
• Vegetable bouillon cube: If you don't have vegetable bouillon cube, use vegetable stock to cook rice instead of water.
• Garlic powder: Fresh minced garlic can also be used in this recipe.

How to make (step-by-step instructions)?

Step 1: Heat olive oil in a pan. Add chopped onion and cook until it turns translucent.

Step 2: Add chopped bell pepper and jalapeno. Saute for 2-3 minutes.

Step 3: Add garlic powder and vegetable bouillon cube. Break the cube with the back side of the spatula and saute for a minute. You can also crumble the cube before adding it to the pan.

Step 4: Add tomato paste and saute for a minute.

Step 5: Add beans, corn kernels, and salt. Mix and cook for 1-2 minutes.

Step 6: Add rinsed rice.

Step 7: Saute rice for a minute.

Step 8: Add water and chopped cilantro. Mix everything.

Step 9: Cook covered for 20-25 minutes or until the rice is cooked and then turn off the heat.

Step 10: Remove the lid only after 5 minutes of turning off the heat.

Step 11: Add lime juice and more chopped cilantro.

Step 12: Fluff rice with a fork.

Your easy one-pot Mexican beans and corn rice is ready to be served.

Serving tips

This hearty Mexican bean rice is very filling and flavorful so you can enjoy them with simple side dishes.

I like to pair it up with sliced avocados or guacamole. The creamy avocado tastes amazing with it.

You can also serve it with sour cream, a crunchy salad, pico de gallo, or tortilla chips.

If you want to make a more filling meal, serve grilled corn, fajitas, tacos, or roasted vegetables with it.

You can use the leftover bean rice to stuff in burritos or use it in burrito bowls too.

Storing, freezing, and reheating tips

To store, allow the rice to reach room temperature then transfer to an airtight container. Refrigerate for up to 3 days.

You can also freeze it in a freezer-safe container with a lid or zip lock bags for up to 3 months.

To reheat, if the bean rice is frozen, thaw it first then reheat using any of the following options:

1. Microwave: Transfer the bean rice to a microwave-safe container. Add 1-2 tablespoons of water so that the rice doesn't dry up. Microwave for 1-2 minutes, take out the container, stir the rice, and then microwave again for another 1-2 minutes or until heated through.
2. Stovetop: Transfer the Mexican rice to a pan with a lid. Add a splash of water. Cover the pan with the lid and heat on a medium flame for a few minutes i.e. until the rice is nicely heated. Keep checking after every 2-3 minutes and stir to make sure the rice is not sticking to the pan. If required add a little more hot water.

Recipe tips and tricks

1. Always rinse the rice before using in a recipe. It not only cleans the rice grains but also removes excess starch which helps in making fluffy rice.
2. Both canned and homecooked beans can be used in this recipe.
3. I have used two types of beans to make Mexican bean rice but you can use only one also. You can also mix more than two beans to make it.
4. It's best to use long or medium-sized rice grains in Mexican bean rice.
5. The amount of water will vary for different varieties of rice. If you see that the water has dried up but the rice has still not completely cooked, add some more hot water. Don't add cold water when the rice is getting cooked.
6. For more flavor, add some enchilada seasoning to the rice.
7. I have kept this Mexican rice very simple but you can add ingredients like cumin powder, chili powder, and black pepper to season it.
8. You can also add crushed tomatoes to this recipe.
9. Cheese lovers may add some Monterey Jack, cheddar, or any melting cheese of choice.

More easy vegetarian and vegan Mexican recipes

If you also love the freshness of Mexican food and looking for ideas, don’t miss checking out some of my favorite Mexican recipes below:

1. Vegetable Quesadilla
2. Vegan Black Bean Soup
3. Guacamole
4. Mushroom enchiladas
5. Kidney bean enchiladas
6. Black bean and cilantro lime rice burrito
7. Burritos with bean rice and mushrooms
8. Mexican quinoa salad