This Spanish Rice and Beans can be made in less than an hour and is full of plant-based protein and Mexican flavors. It will make family dinners or weekly lunches more interesting.
Spanish Rice and Beans, which is also called Mexican Rice, is a sunny side dish that you can make in less than an hour. The ingredients in this protein-rich recipe are uncomplicated and friendly to your wallet. It’s the perfect companion for a kid-approved dinner, lunches throughout the week, or even potlucks.
Spanish rice is not a dish from Spain at all, but is actually Mexican inspired. It might be called something different where you live or where you grew up, but it’s the same kind of dish. This recipe is my own spin on a version I’ve been eating for years.
While the rice cooks on the stove, cumin, paprika, salsa, and vegetable stock add deep flavors that soak into each grain. The beans that were added at the end of this dish will make you feel full for hours.
That is my favorite way to serve this. It goes great with my Vegan Enchilada Casserole or My Best Ever Vegan Taco Meat.
Mexican rice and beans is a flavorful, protein-packed side dish that complements so many mains Making homemade Mexican rice and beans may sound intimidating. But have no fear – this easy recipe breaks it down step-by-step so you can whip up restaurant-worthy rice and beans in under 30 minutes
As a vegetarian, I love that beans and rice together make a complete protein. This dish is versatile, budget-friendly, and super customizable. Read on for my tips for making the best Mexican rice and beans ever, whether you’re a beginner or pro cook.
An Overview of Mexican Rice and Beans
Rice and beans are staple ingredients in Mexican cuisine. Serving them together provides a perfect balance of complex carbs and plant-based protein When combined, rice and beans offer all 9 essential amino acids our bodies need
This dish has humble origins, making use of pantry staples to create a filling, nutritious meal. It’s commonly served alongside tacos, enchiladas, fajitas, and more. The rice soaks up the savory juices while the beans add fiber, protein, and texture.
While often thought of as a side, rice and beans can also be a main course especially when served with salad and avocado. There are endless ways to customize this recipe with herbs spices, vegetables, and more.
Ingredients Needed for Mexican Rice and Beans
Part of what makes this recipe so easy are its simple, affordable ingredients:
- Rice – Long grain white rice works best, like basmati or jasmine
- Onion and garlic – For flavoring the rice
- Beans – Pinto, black, or kidney all work nicely
- Tomatoes – Fresh or canned diced tomatoes add texture and color
- Broth or water – Use veggie broth for maximum flavor
- Spices and herbs – Cumin, chili powder, cilantro, etc.
- Oil or butter – For cooking the rice and onions
- Salt and pepper – To taste
- Optional extras – Salsa, corn, peppers, etc.
With these basics on hand, you’re ready to cook up the perfect pot of Mexican rice and beans!
Step-by-Step Instructions for Cooking Mexican Rice and Beans
Follow these simple steps for foolproof Mexican rice and beans every time:
1. Cook the Rice
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In a medium pot, heat 1 Tbsp oil or butter over medium heat.
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Add 1 cup rice and toast for 2 minutes, stirring frequently.
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Stir in 1 small diced onion and cook for 1 minute.
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Add 2 cloves minced garlic and continue cooking 30 seconds until fragrant.
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Pour in 2 cups broth or water and 1 tsp salt. Bring to a boil.
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Cover, reduce heat to low, and simmer for 20 minutes until rice is tender.
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Remove from heat and let stand 5 minutes before fluffing with a fork.
2. Cook the Beans
While the rice simmers, cook your beans:
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In another pot, combine 2 (15oz) cans beans with their liquid.
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Bring to a boil then reduce heat and simmer 10 minutes.
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Drain and rinse beans well.
3. Put It All Together
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In the pot with the cooked rice, stir in beans until combined.
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Mix in 1 cup salsa, chopped cilantro, and spices like cumin.
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Taste and season with salt and pepper as needed.
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Serve warm as a side dish or enjoy as a vegetarian main course.
That’s it – you just made homemade Mexican rice and beans! The secret is cooking the rice and beans separately before combining.
Helpful Tips for Mastering Mexican Rice and Beans
Here are some handy tips for perfecting your Mexican rice and beans:
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For best results, use long grain white rice like basmati or jasmine. The grains stay fluffy rather than sticky.
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Undercook the rice slightly since it will continue to cook when mixed with the hot beans.
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Canned beans are quick and convenient. Just give them a good rinse before using.
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Play around with different bean varieties like black beans, pinto beans, or red kidney beans.
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Feel free to use fresh tomatoes instead of canned. Dice 1-2 large tomatoes.
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Onion and garlic give tons of flavor. Saute them in oil before adding rice.
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Use vegetable broth or chicken broth instead of water for deeper flavor.
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Cumin, chili powder, oregano, cilantro, and lime all complement these flavors.
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Cook just enough rice for your meal to avoid soggy leftovers. Freeze extras.
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For a heartier dish, mix in corn, peppers, zucchini, or other veggies.
With these tips, you’ll gain confidence making homemade Mexican rice and beans.
Ingredient Swaps and Substitutions
One of the great things about Mexican rice and beans is how customizable it is. Try these easy ingredient swaps:
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For the rice: brown rice, wild rice, quinoa
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For the beans: black beans, pinto beans, chickpeas
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For the broth: water, vegetable stock, chicken stock
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For the tomatoes: salsa or 1 tbsp tomato paste
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For the onion: shallots, leeks, scallions
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For cumin: chili powder, taco seasoning
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For cilantro: parsley, basil, mint
Use whatever you have on hand to make this dish your own!
Serving Ideas for Mexican Rice and Beans
This versatile side pairs perfectly with so many Mexican-inspired meals:
- Tacos or burrito bowls
- Enchiladas or tamales
- Fajitas or chili
- Tostadas or nachos
- Quesadillas or empanadas
- Grilled meats like steak, chicken, shrimp
- Veggie mains like portobello fajitas
And it’s also delicious all on its own! Top with avocado, cheese, lettuce, pico de gallo, and hot sauce for a complete vegetarian meal.
Storing and Freezing Leftover Rice and Beans
Since the ingredients are budget-friendly, this recipe tends to make large servings. Here are tips for saving leftovers:
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Let cool completely before storing. Transfer to airtight containers.
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Fridge leftovers up to 4 days. The flavors meld even more over time.
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Reheat in the microwave, stirring in a splash of water to prevent drying out.
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To freeze – first cool completely, then flatten zip top bags to 1-inch thickness. Thaw before reheating.
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Add fresh garnishes like avocado and lime before serving leftovers.
With proper storage, you can enjoy homemade rice and beans all week long.
FAQs
Still have questions about making Mexican rice and beans from scratch? Here are answers to some common queries:
Why does my rice turn out mushy?
Using too much water or over-stirring the rice can lead to mushiness. Follow the rice to water ratios and only fluff with a fork once finished cooking.
Can I use brown rice instead?
Yes, but you may need to tweak the amount of liquid and cooking time. Brown rice takes longer to cook and absorbs more water.
Is it necessary to rinse canned beans?
Rinsing removes excess starch and sodium, resulting in beans that hold their shape better when cooked. But you can skip this step in a pinch.
Can I prepare the rice and beans in one pot?
While possible, the rice often turns out mushy from the bean liquid. Cooking them separately yields the best texture.
How long does homemade rice and beans last?
Properly stored in the fridge, leftovers will keep 4-5 days. Freeze for longer storage up to 2-3 months.
The Verdict on Homemade Mexican Rice and Beans
Learning how to make authentic Mexican rice and beans from scratch is easier than you think. With just 10 basic ingredients and a simple 30-minute recipe, you can whip up the perfect pot anytime.
This budget-friendly vegetarian side is endlessly adaptable. Follow my tips for cooking fluffy rice and tender beans every time. Then get creative with herbs, spices, and mix-ins.
Served with tacos, enchiladas, grilled meats, or on its own, homemade Mexican rice and beans is guaranteed to be a new family favorite. The combination of rice, beans, and spices is simply unbeatable. Dig in!
Can I Make it in an Instant Pot?
You can easily cook Spanish rice and beans in an Instant Pot! Here’s how to do it:
- In the Instant Pot, cook the onion in some oil. Then, add everything else (except the beans) and stir.
- Cook at high pressure for 24 minutes. Let the pressure go down on its own, then add the beans and more salt to taste.
In need of more information? Check out my detailed guide on cooking Spanish rice in an Instant Pot.
Leftover rice and beans is an excellent “grab and go” snack or side dish throughout the week. They can be included in your weekly lunches or a simple option when you need a quick snack!.
To store rice and beans, add any leftovers to an airtight container. Keep them in the fridge for up to 3 days.
To reheat the chilled rice and beans, microwave them for 1 or 2 minutes. Alternatively, add leftovers to a skillet on the stovetop and cook on medium-low until warmed through.
Make sure the leftover rice is completely cool before storing it away. This will help the meal stay as fresh as possible.
You can easily adjust the flavors to fit your preferences. To round out the flavors, it would be easy to add more salt or pepper, but let’s not stop there! If you want to give your rice and bean dish a little more flavor, heat, or substance, try these ideas:
- For extra heat, add half or whole jalapeño peppers or chili flakes. You can take out the seeds or leave them in.
- Add one or two tablespoons of lime juice to the Spanish rice and beans at the end to make them more acidic.
- As a filler, sauté minced garlic and diced red bell peppers with the onion. Then, add green olives to the cooked rice and mix them in.
How to Make Spanish Rice and Beans
Begin by sautéing the diced onion in a large pot with some oil over medium heat. Sauté for 3 to 4 minutes until soft and fragrant.
Next, add the rice, vegetable broth, salsa, cumin, and paprika. Stir to combine.
Once it starts to boil, turn down the heat, cover, and let it cook for about 40 minutes, or until the rice is soft and cooked.
Next, stir the drained and rinsed beans into the rice mixture. Add salt to taste.
Let the cooked Spanish rice and beans sit for at least 10 minutes before serving. To finish, sprinkle with fresh cilantro or green onions.