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! Stovetop and Instant Pot instructions included.
Want to try more family-friendly vegan rice dishes? You’ll love my takeout-inspired Vegan Fried Rice, this comforting Cheesy Broccoli Rice Vegan Casserole, and this Easy Vegan Biryani.
My Mexican Rice and Black Beans have come to my rescue more times than I can count. It’s my secret weapon when I want a meal that tastes like it’s been simmering all afternoon, but I only have 5 minutes to spare. I love serving a big scoop next to these Skillet Enchiladas for dinner and then eating the leftovers for lunch the next day.
I certainly wouldn’t call this an authentic Mexican rice and beans recipe, but that doesn’t mean I skimped on the flavor. By cooking the rice in the same pot as red salsa, smoky spices, onions, and vegetable broth, every grain tastes bold and zesty. This recipe is proof that you don’t need complicated ingredients or long steps to make a delicious and satisfying meal!
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“I made this last night for dinner and it was so good! It’s one of my favorites now. I can’t wait to eat the leftovers for dinner tonight!” – Gail
Why you’ll love Mexican rice with black beans
- Packed with flavor! Salsa, aromatics, and Mexican spices infuse the rice and beans with a savory depth and acidity.
- One-pot recipe – I bet you already have most of the ingredients in your pantry! They all cook together (yes, even the rice) in the same pot, meaning you won’t be left with a sink full of dishes after dinner.
- Versatile – This recipe makes a lot of rice and beans, perfect for stuffing into a burrito, serving with fajitas, or eating straight out of the pot with tortilla chips.
How to make Mexican rice and beans
Find the complete recipe with measurements in the recipe card below.
Optional: Start by rinsing the rice under cool running water until the water runs clear. This way, the cooked rice will be fluffy and shouldn’t stick together.
Sauté the diced onion in a large pot until soft, then add the rice, broth, salsa, cumin, and paprika. Stir to combine, then simmer until the rice is cooked.
Once the rice is cooked, stir in the black beans. Season with salt to taste, then let it sit for 10 minutes so the beans can heat through and the rice can fluff up.
Plate the rice and garnish with fresh cilantro, chopped green onions, or pickled red onions. Serve and enjoy!
No peaking!
I know it’s tempting to sneak a peek at the rice while it’s cooking, but keeping the lid on tight lets the steam do its job and cook the rice evenly.
Frequently asked questions
When I want a light lunch or dinner, I’ll wrap the rice and beans in a veggie wrap, spoon them into a couple of protein-packed tofu tacos, or top them with diced avocado and scoop up each bite with tortilla chips.
They’re also a delicious side dish you can pair with almost any Mexican-inspired recipe. I like serving a scoop next to these Vegan Sour Cream Enchiladas for family dinners, stuffing them into our favorite Vegan Burritos, and serving them on the side of Vegetarian Fajitas.
I’ve tested this recipe with long-grain brown rice and white rice and had great results with both. If you opt for long-grain white rice, cook it for 15 to 20 minutes instead.
I love how I can customize this recipe depending on what I’m craving or how I plan on serving it. All of these add-ins would be great:
-Vegetables – Diced bell peppers, corn kernels, black or green olives, green peas, shredded carrots, sautéed garlic, mushrooms, or diced jalapeños.
-Lime juice – Stir in freshly squeezed lime juice at the end for a burst of brightness.
-Spices – Add a sprinkle of chili flakes or chili powder for a little heat.
-Salsa – This recipe works well with any tomato-based salsa you like. If you’re out of salsa, use an equal amount of canned tomatoes.
-Beans – Combine or swap the black beans for kidney beans or pinto beans.
I always cook the rice and beans in the Instant Pot when I’m busy prepping a batch of these Vegan Enchiladas for family dinners. To make them in a pressure cooker, sauté the onion in the pot before stirring in the rest of the ingredients (except the beans). Cook at high pressure for 24 minutes, let the pressure release naturally, and then stir in the beans and add more salt to taste.
Store the cooled leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Thaw overnight in the fridge before reheating.
The rice reheats well in the microwave or in a skillet over medium-low heat on the stove.
Mexican Rice and Beans
Ingredients
- 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
- 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.
- 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
- May use white long grain rice if preferred. Simply cook the rice for 15-20 minutes instead of 40.
- Instant Pot Version: Sauté the onion in IP, then add the rest (except the beans) and stir. Cook at high pressure for 24 minutes. Let the pressure release naturally, then stir in the beans and add more salt to taste.
- May serve with chopped green onions instead of cilantro if desired.
- For more heat, add in 1-2 diced jalapeños with the onion or a sprinkle of chili flakes. For acidity, finish the dish with 1-2 tablespoons fresh lime juice.
- Leftover rice and beans will keep in the refrigerator for 3 days or so, and make a perfect meal prep for quick lunches.
Nutrition
This was delicious! I added a bit more of all spices involved because I also added diced sweet peppers and frozen corn. Super easy to make and cooked perfectly with the white rice instructions. I always fear overcooking or undercooking rice on the stove, but this came out just right. Thank you for the solution to my ferocious Mexican beans and rice craving!
Hi Drew. I’m so glad that you enjoyed the Mexican rice and beans! Thank you for sharing your recipe experience and wonderful comments!
So easy and so yummy! Thank you for another amazing recipe.
Is it ok to freeze leftovers?
Yes, it is okay to freeze the leftovers!
Can I substitute the rice with Black Rice ? I’ll definitely try this recipe, thank you.
I think “Cook at high pressure for 24 minutes” should be 2-4 minutes, right?
No, 24 minutes is correct. The recipe calls for brown rice, which takes longer to cook even in an Instant Pot. Of course you can adjust it for less time if you want, but I find it takes much longer than 4 minutes to cook brown rice in an Instant Pot.
Would jasmine rice work? If so, how long should I cook it for? Also, I plan to try this in a stovetop pressure cooker. Any timing suggestions for that? Thanks!
You could use jasmine rice if needed. For white jasmine rice, you’d likely only need to pressure cook on high for 4 minutes, then let the pressure release naturally for around 20 minutes. Enjoy!
Hi Nora – can leftover rice be used in this recipe and how do you adjust the stock?
Nora I love your recipes!! Thanks for all your hard work.
I made half the quantity, it came out great. Everyone loved it! It’s a winner and I will definitely make it again.
Hi Brenda. Thanks for sharing your awesome review and feedback! I’m glad everyone loved the rice and beans! Wishing you happy cooking!
Thank you, it has become one of our daughters (8) favourite side dish! So so good and always left overs for the next day. Having it with pork chops, corn and a salad with garlic bread, yum yum!
This has become part of our regular dinner rotation! The whole family loves it 😍
Hi Aima. I’m thrilled your family is loving the recipe and that it is part of your meal rotation! Thanks for your glowing 5 star review! Wishing you lots of happy cooking!
This was surprisingly amazing. I added a clove of garlic and some chopped bell pepper to the onion- otherwise made as instructed. Love it and thank you!
You are welcome, Beverly! I’m so glad you loved the recipe! Thank you for your great 5 star review!
Last night I cooked this very last minute and served it with mexican ground turkey, fresh spinach, cheese, sour cream, avocado, & tortillas. Everyone loved it, lots of flavour, & great as leftovers! This is definitely on my list of yummy healthy quick meals! Thanks for sharing!