Easy Mexican Rice Recipe

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

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!

Course Main Course

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

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

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.
Both canned and homecooked beans can be used in this recipe.
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.
It's best to use long or medium-sized rice grains in Mexican bean rice.
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.
For more flavor, add some enchilada seasoning to the rice.
You can use add crushed tomatoes to this recipe.
More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition