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Mexican rice and beans Recipe

Mexican · Side dish · 40 min total

A classic, comforting side dish featuring fluffy rice and tender beans simmered with tomatoes, onions, and spices.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can black beans or pinto beans, drained and rinsed
• 1 ½ cups chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ cup chopped fresh cilantro (optional)

Instructions

1. Heat oil in a large skillet or saucepan over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
2. Stir in rice and cook, stirring frequently, until rice is lightly toasted, about 2 minutes.
3. Add diced tomatoes with their juices, beans, broth, cumin, chili powder, and salt. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20-25 minutes, until rice is tender and liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in cilantro if desired.

Tips

• For extra flavor, use fire-roasted diced tomatoes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• To make it a main dish, add cooked ground beef or shredded chicken.

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