Mexican Rice and Beans

Name: Mexican Rice and Beans
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
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

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.

overhead view of Mexican rice and beans in a pot with lime wedges on the side.

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.

overhead view of pouring salsa into a pot with cooked onions and broth.

overhead view of black beans on top of Mexican rice in a pot.

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.

overhead view of Mexican rice and beans in a pot.

Frequently asked questions

How should I serve Mexican rice and beans?

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.

What kind of rice is best?

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.

What can I add to rice and beans?

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.

Can I make rice and beans in an Instant Pot?

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.

How should I store the leftovers?

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.