This easy Mexican rice recipe has all the delicious ingredients like beans, rice, corn, bell peppers, lots of fresh cilantro and lime juice. Refreshing and flavorful this black bean and rice recipe is a must try one-pot meal.
There is something very comforting about 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 & Chole chawal, Jamaican Rice and peas, Persian Lubia Polo or today’s recipe-Mexican black bean and rice.
Mexican food is loved by everyone in my family and this recipe is one of my favorites. Not only because it’s delicious but also because it’s very easy to make, doesn’t need any fancy ingredient and is a one-pot meal.
What type of beans to use in Mexican beans and rice?
It’s a black bean and rice recipe so of course, the black bean has to be used. However, if you don’t have black beans, a similar recipe can be created by using other beans like red beans or kidney beans.
If you follow my blog then you must be knowing by now that I prefer soaking beans and then cooking them in a pressure cooker. However, this Mexican rice recipe can also be made using canned beans. You can choose whatever you prefer.
Type of rice to be used in the Mexican rice recipe?
Use long or medium-sized grain to make this Mexican rice recipe. Using short grains will make this dish mushy which we don’t want.
Can it be made without cilantro?
Some of my readers hate cilantro and don’t like me using it in my recipes. Personally, I love cilantro and believe that it adds freshness and flavor to every dish. I love almost everything that has cilantro in it. The presence of cilantro is one of the reasons why I love Indian, Mexican, and Thai food.
However, I also understand those who hate cilantro as now we know that it’s a genetic thing which makes it smell or taste soapy for the people who hate it. So, if you also hate cilantro either skip it or use another herb like parsley in the dish.
What to serve with Mexican black beans and rice?
I think that Mexican black bean and rice is so filling and flavorful that it becomes a complete meal in itself. You really don’t need anything else with it.
However, if you want- just serve some salsa or avocado salad on the side. You can also serve it with a refreshing yogurt dip or a fresh crunchy salad.
Can Mexican bean and rice be made with leftover rice?
Yes, this Mexican rice dish can be made with leftover rice too. Just follow the step till sautéing the vegetables and beans and then add leftover rice and cilantro. Stir fry for a few minutes and your Mexican fried rice is ready.
More, easy Mexican recipes:
If you also love the freshness of Mexican food and looking for ideas, don’t miss to check the following recipes on my blog:
- Vegetable Quesadilla
- Black bean and cilantro lime rice burrito
- Burritos with bean rice and mushrooms
- Vegan Black Bean Soup
More easy vegan one-pot rice meal ideas:
I love one-pot meals. They make life in the kitchen so easy. If you are looking for vegan one-pot meal recipe ideas then the following recipes may be useful for you:
If you try any of my recipes then please don’t miss to rate it in the comments section below.
Disclaimer: Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. However, I have personally used most of these products hence recommending them to you. You are free to buy them from anywhere also.
How to make Easy Mexican Rice?
Easy Mexican Rice Recipe
try one-pot meal.
- 2 cups uncooked rice long or medium-sized grains
- 1.5 cups boiled/ canned black beans
- 1/2 cup sweet corn kernels
- 1 medium-sized onion finely chopped
- 1 medium-sized red bell pepper finely chopped
- 1/2 teaspoon chopped jalapeno adjust as per taste
- 1/4 cup cilantro roughly chopped
- 1/2 teaspoon garlic powder
- 1 bouillon cube
- 1 tbsp tomato paste
- Juice of 1 lime adjust as per taste
- 1 tbsp olive oil/ any cooking oil of your choice
- 4 cups water
- Salt as per taste
- Heat oil in a pot and add chopped onion to it. Saute till it becomes translucent.
- Next, add the chopped bell pepper and jalapeno. Saute for a few minutes or till the bell pepper is cooked but still crunchy.
- Add garlic powder, tomato paste, salt, and bouillon cube. Mix and saute for about a minute before adding the beans. Allow the beans to cook without water for about 2 minutes and then add rice and chopped cilantro. Mix and stir fry for 1-2 minutes.
- Finally add the water, mix and cover the pot. Cook till rice is done.
- Squeeze fresh lime juice and serve hot.