Description
These easy Mexican Rice and Beans cook rice, black beans, salsa, and savory spices together in one pot for a flavorful and budget-friendly side or main dish!
Ingredients
Scale
- 1–2 tablespoons olive oil
- 1/2 medium white or yellow onion, finely diced
- 2 cups long grain brown rice (or white rice)
- 3 cups vegetable broth
- 1 1/2 cups salsa, tomato based
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- (2) 15 ounce cans black beans OR kidney beans, drained and rinsed
- salt, to taste
- fresh chopped cilantro, for serving, optional
Instructions
- Step 1: In a large pot, sauté the diced onion in the oil for 3-4 minutes over medium heat, then add rice, broth, salsa, cumin and paprika. Stir, then bring to a boil, lower heat, cover and simmer for about 40 minutes until the rice is cooked.
- Step 2: Once the rice is cooked, stir in the drained/rinsed beans. Add more salt to taste. Let it sit for at least 10 minutes before serving. Sprinkle with cilantro, if desired and serve.
Notes
If using white long grain rice, simmer for 15-20 minutes instead of 40. Instant Pot: Sauté onion, add ingredients (except beans), cook at high pressure for 24 minutes, let pressure release naturally, then stir in beans. For more heat, add diced jalapeños or chili flakes; for acidity, finish with fresh lime juice.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Dish, Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Mexican rice and beans, one pot, vegan, budget-friendly, side dish, main dish