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Home » Main course

Mexican rice with beans and corn

Published: Apr 26, 2023 by Vandana Chauhan. This post may contain affiliate links.

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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!

Mexican rice garnished with lime wedges, coriander leaves, and chopped jalapeno served in a white bowl with another plate, lime, and coriander leaves in the background

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.

Jump to:
  • What's needed to make Mexican beans and corn rice?
  • Ingredient notes and substitute suggestions
  • How to make (step-by-step instructions)?
  • Serving tips
  • Storing, freezing, and reheating tips
  • Recipe tips and tricks
  • Frequently asked questions
  • More easy vegetarian and vegan Mexican recipes
  • More easy one-pot dinner ideas
  • Recipe

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:

Ingredients for Mexican beans and rice recipe, labeled.

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)?

Collage of images of steps 1 to 4 of Mexican corn and beans rice.

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.

Collage of images of steps 5 to 8 of Mexican corn and beans rice.

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.

Collage of images of steps 9 to 12 of Mexican corn and beans rice.

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.

Mexican rice served in a white bowl, another plate of rice and lime in the background

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.

Frequently asked questions

Can it 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.

Can brown rice be used to make Mexican rice?

Yes, brown rice can be used too but it will take a longer time to get cooked.

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

More easy one-pot dinner 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:

  1. Spanakorizo (Greek Spinach rice)
  2. Minestrone Soup
  3. Chole Pulao
  4. Moong dal Khichdi
  5. Mushroom rice
  6. Curried rice with vegetables
  7. Harira (Vegetarian Moroccan soup)
Mexican rice garnished with lime wedges, coriander leaves, and chopped jalapeno served in a white bowl with a lime in the background

Recipe

A bowl of Mexican rice with beans and corn topped with a lime wedge and chopped jalapeno.

Easy Mexican Rice Recipe

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!
4.82 from 16 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 6
Calories: 395kcal
Author: Vandana Chauhan

Equipment

  • 1 Large cooking pot

Ingredients

  • 2 cups uncooked rice long or medium-sized grains
  • 1.25 cups cooked black beans
  • 1.25 cups kidney beans
  • 1 cup sweet corn kernels
  • 1 medium red onion finely chopped
  • ½ large red bell pepper finely chopped (around 1 cup)
  • 1 jalapeno, finely chopped adjust to taste
  • ¼ cup roughly chopped cilantro
  • 2 tablespoons fresh lime juice adjust to taste
  • 1 tablespoon tomato paste
  • 1 teaspoon garlic powder
  • 1 vegetable bouillon cube
  • Salt to taste
  • 1 tablespoon olive oil or any cooking oil of your choice
  • 4.5 cups water

Instructions

  • Heat oil in a cooking pot and add chopped onion to it. Sauté until the onion becomes translucent.
  • Add the chopped bell pepper and jalapeno. Sauté for 2-3 minutes.
  • Add garlic powder, and bouillon cube. Break the cube by pressing with the spatula and cook for a minute.
  • Next, add tomato paste and sauté for a few seconds.
  • Add black beans, kidney beans, sweet corn kernels, and salt. Mix and cook for 1-2 minutes.
  • Add rinsed rice and sauté for a minute.
  • Finally, add water and chopped cilantro. Mix and cover the pot. Cook covered for around 20-25 minutes or until the rice is cooked. Don't remove the lid for 5 minutes.
  • After 5 minutes, remove the lid, add lime juice and cilantro. Fluff rice with a fork and mix everything.

Video

Notes

  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 in this recipe 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 is still not 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. You can use add crushed tomatoes to this recipe.
  8. More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 395kcal | Carbohydrates: 77g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 205mg | Potassium: 534mg | Fiber: 9g | Sugar: 3g | Vitamin A: 439IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 3mg
Tried this recipe?Tag me on instagram #greenbowl2soul

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Reader Interactions

Comments

  1. Jagruti's Cooking Odyssey

    January 24, 2020 at 1:18 pm

    We are a great fan of Mexican food, so similar cuisine to our desi one. This easy Mexican rice is indeed easy and simple to make. Loaded with veggies and flavourful.

    Reply
    • Vandana Chauhan

      January 24, 2020 at 5:01 pm

      Thanks Jagruti.

      Reply
  2. Anshu

    January 23, 2020 at 12:35 pm

    Such a lovely, colourful and hearty dish...loving the clicks - so vibrant and popping out of the screen....

    Reply
    • Vandana Chauhan

      January 23, 2020 at 5:40 pm

      Thanks Anshu.

      Reply
  3. amrita

    January 23, 2020 at 10:36 am

    We prefer Mexican dishes... This rice recipe is really easy and quick and you don't need any sides...

    Reply
    • Vandana Chauhan

      January 23, 2020 at 5:40 pm

      Thanks.

      Reply
  4. Sandhya Nadkarni

    January 23, 2020 at 12:48 am

    5 stars
    This Mexican rice is my favorite too. So many layers of flavor in this and your photos look superb too!

    Reply
    • Vandana Chauhan

      January 23, 2020 at 5:41 pm

      Thank you Sandhya.

      Reply
  5. Usha

    January 22, 2020 at 8:55 pm

    5 stars
    It is a colorful rice and prefer it as it is or as a side with grilled meats or paneer/tofu.

    Reply
    • Vandana Chauhan

      January 22, 2020 at 9:46 pm

      Thanks Usha.

      Reply
  6. Sandhya Ramakrishnan

    January 22, 2020 at 8:41 pm

    5 stars
    Mexican rice is a staple at my house anytime I make Mexican food for dinner. What a beautiful recipe and love the bright color of the rice. Such a simple rice recipe and so flavorful!

    Reply
    • Vandana Chauhan

      January 22, 2020 at 9:46 pm

      Thank you 🙂

      Reply
  7. Jayashree T.Rao

    January 22, 2020 at 12:36 pm

    Love this for dinner, it is tasty and filling. There is no need of any accompaniment too with it, yummy share.

    Reply
    • Vandana Chauhan

      January 22, 2020 at 1:47 pm

      Thanks Jayashree.

      Reply
  8. Ruchi

    January 20, 2020 at 10:53 am

    5 stars
    Mexican rice looks so colourful and inviting. Easy to make yet so delicious. Best option to use leftovers as well as to please the family. Beautiful share dear

    Reply
    • Vandana Chauhan

      January 20, 2020 at 11:03 am

      Thanks a lot, Ruchi.

      Reply
  9. Vanitha Bhat

    January 19, 2020 at 5:24 pm

    5 stars
    One of my favorite Mexican dishes; wholesome, colorful and chock full of veggies. I especially liked the beans part; I normally do not but will do so from here on! Super delicious share!

    Reply
    • Vandana Chauhan

      January 19, 2020 at 7:53 pm

      Thank you Vanitha.

      Reply
  10. Mayuri Patel

    January 18, 2020 at 9:17 pm

    5 stars
    Mexican rice full of vegetables and flavors is a favorite rice dish with my family. Love the colour of the rice. I usually don't add lime juice but will add it when I prepare it next time. A filling and nutritious one pot meal.

    Reply
    • Vandana Chauhan

      January 19, 2020 at 10:33 am

      Thanks, Mayuri. Yes, adding lime juice makes it so refreshing and enhances the flavor too.

      Reply
      • Lata Lala

        January 20, 2020 at 11:25 am

        5 stars
        Mexican rice looks super delicious with vibrant colours on a plate. Easy to make one pot meal is a great recipe.
        Next time i am goin to make this with leftover rice for sure.

        Reply
        • Vandana Chauhan

          January 20, 2020 at 11:39 am

          Thanks a lot Lata. Hope you enjoy it too :).

          Reply
  11. Shailender Sharma

    January 17, 2020 at 2:20 pm

    5 stars
    This is something common to have leftover rice in the kitchen and what else could be a better way to finish them by following this easy recipe. Truly the maxican rice are looking absolutely mouthwatering.

    Reply
    • Vandana Chauhan

      January 17, 2020 at 8:26 pm

      Thank you.

      Reply
4.82 from 16 votes (8 ratings without comment)

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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