For an extra layer of flavor, consider adding a clove of minced garlic along with the onion and pepper. If you don't have Mexican Tortilla Flavor Infused Broth, you can substitute with regular vegetable broth and add a pinch of chili powder, cumin, and smoked paprika to taste. To prevent sticking, ensure the pot is heavy-bottomed and the heat is kept low during simmering. Garnish with additional fresh cilantro, a dollop of sour cream or Mexican crema, and a squeeze of lime juice for a vibrant presentation. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Mexican Beans and Rice
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING5 People
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VIEWS39
Embark on a culinary journey south of the border with this vibrant and flavorful side dish. Sautéed aromatics and fluffy rice mingle in a zesty, infused broth, culminating in a symphony of textures and tastes that will transport your taste buds to a sun-drenched fiesta. A delightful combination of pantry staples that delivers an unforgettable experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Fiber7 g
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Protein10 g
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Saturated Fat1 g
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Sodium862 mg
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Sugar2 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a 6-quart Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. (2 minutes)
02
Step
5 mins
Add the rice, diced onion, and green bell pepper. Sauté, stirring frequently, until the onion is translucent and fragrant, and the rice is lightly toasted. (Approximately 3-5 minutes)
03
Step
2 mins
Stir in the Mexican Tortilla Flavor Infused Broth and tomato paste, ensuring the tomato paste is fully dissolved. Bring the mixture to a rolling boil. (2 minutes)
04
Step
15 mins
Once boiling, reduce the heat to low, cover the pot tightly, and simmer gently for 15 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during this time to ensure even cooking.
05
Step
3 mins
Gently stir in the rinsed and drained black beans and chopped cilantro. Cook for an additional 2-3 minutes, until the beans are heated through and the flavors have melded together.
06
Step
5 mins
Remove from heat and let the dish rest, covered, for 5 minutes before serving. This allows the rice to fully absorb any remaining liquid and the flavors to further develop.
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Elwin Schmeler
Jun 14, 2025Good base recipe to add other veggies like corn or zucchini.
Marge Von
May 23, 2025The smoked paprika really elevates the dish. Will definitely make this again!
Terry Lind
Feb 27, 2025I added a jalapeño for some extra spice, and it was perfect!
Estrella Ortiz
Jan 19, 2025So much better than any store-bought Mexican rice I've ever had!
Samantha Leuschke
Dec 26, 2024Great recipe! I used brown rice instead of white, and it turned out great. I had to adjust the cooking time though.
Olin Murazikbode
Dec 25, 2024Next time, I will try it with quinoa.
Marge Auer
Dec 11, 2024This recipe is so easy to follow, and the flavor is incredible! My family loves it!