Authentic and Flavorful Mexican Rice and Beans Recipe

When you’re craving a vibrant and satisfying side dish that’s both easy to make and packed with flavor, look no further than Mexican Rice And Beans. This protein-rich recipe, brimming with authentic Mexican spices, is incredibly versatile and budget-friendly, making it a staple for family dinners, meal prepping for the week, or bringing a taste of Mexico to any gathering.

large bowl of spanish rice and beans on white background

Often called Spanish Rice in some regions, this dish is truly a celebration of Mexican cuisine. My version builds upon years of enjoying this classic, focusing on simple ingredients and techniques to deliver maximum flavor.

Imagine fluffy rice infused with the deep, smoky notes of cumin and paprika, brightened by salsa and simmered in savory vegetable broth. The addition of hearty beans not only boosts the protein content but also adds a delightful texture that will keep you feeling full and satisfied.

I find this Mexican Rice and Beans recipe to be the perfect accompaniment to dishes like Vegan Enchilada Casserole or alongside flavorful Vegan Taco Meat. It’s also fantastic on its own as a light lunch or a satisfying snack.

This recipe is truly a winner because it’s:

Incredibly easy to make
Perfect for families
Budget-conscious
Bursting with authentic Mexican flavor
Highly adaptable to your taste

dark pan filled with rice and beans, cilantro on top, colorful spoon in it

What Makes This Mexican Rice and Beans Recipe Special?

While seemingly simple, the magic of this Mexican Rice and Beans lies in the details. We use long grain rice for that perfect fluffy texture, and vegetable broth to ensure a deeply savory base. The combination of cumin and smoked paprika is key to achieving that authentic Mexican flavor profile, while the salsa adds a touch of zest and moisture. Finally, the beans bring in both protein and heartiness, transforming this side dish into something truly satisfying.

Key Ingredients for Authentic Mexican Rice and Beans

Onion: White or yellow onions provide a mild, foundational flavor base without overpowering the other spices.
Long Grain Rice: I recommend long grain brown rice for added nutrients and a slightly nutty flavor. However, white long grain rice works beautifully too, and cooks a bit faster.
Vegetable Broth: Using vegetable broth instead of water is crucial for infusing the rice with rich, savory flavor.
Salsa: Choose your favorite tomato-based salsa. Avoid overly sweet fruit salsas for this recipe to maintain the authentic flavor.
Ground Cumin: Cumin is essential for that warm, earthy, and distinctly Mexican taste. Don’t skip it!
Smoked Paprika: Smoked paprika adds a subtle smoky depth and a touch of warmth, enhancing the overall flavor complexity.
Canned Beans: You can use kidney beans, black beans, or pinto beans – all are delicious! For an even deeper flavor, consider cooking dried beans from scratch, but canned beans are perfectly convenient for this quick recipe.
Salt: To enhance all the flavors.
Fresh Cilantro: A sprinkle of fresh cilantro at the end adds a bright, herbaceous finish. If you’re not a cilantro fan, green onions are a great alternative.

chopped onion in a pan

Step-by-Step Guide to Perfect Mexican Rice and Beans

Let’s get cooking! Follow these simple steps for delicious Mexican Rice and Beans every time:

Sauté the Onion: In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and fragrant. This step is crucial for building flavor from the start.
Add Rice and Spices: Stir in the long grain rice, vegetable broth, salsa, cumin, and smoked paprika. Mix everything well to ensure the rice is evenly coated with the spices and salsa.

rice, tomatoes and other ingredients in a pan, not mixed up

Simmer to Perfection: Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 40 minutes (or 15-20 minutes for white rice), or until the rice is tender and has absorbed all the liquid. Resist the urge to lift the lid during simmering to ensure even cooking.
Stir in the Beans: Once the rice is cooked, gently stir in the drained and rinsed beans. Season with salt to taste.
Rest and Serve: Allow the cooked Mexican Rice and Beans to sit, covered, for at least 10 minutes before serving. This resting time allows the flavors to meld together beautifully and the rice to become perfectly fluffy. Garnish with fresh cilantro or green onions before serving and enjoy!

pan with red rice, adding black beans to it

Quick Instant Pot Mexican Rice and Beans

For an even faster cooking method, the Instant Pot is your best friend! Here’s how to make Mexican Rice and Beans in your pressure cooker:

Sauté Onion (Optional): Use the “Sauté” function of your Instant Pot to sauté the diced onion in a bit of oil until softened. This step enhances the flavor but can be skipped if you’re really short on time.
Combine Ingredients: Add the rice, vegetable broth, salsa, cumin, and paprika to the Instant Pot. Stir to combine.
Pressure Cook: Seal the Instant Pot lid and cook on high pressure for 24 minutes.
Natural Pressure Release: Allow the pressure to release naturally for at least 10 minutes, then manually release any remaining pressure.
Stir in Beans and Season: Stir in the drained and rinsed beans and season with salt to taste. Let it sit for a few minutes before serving.

Storing and Reheating Mexican Rice and Beans

Leftover Mexican Rice and Beans are a fantastic meal prep option! Store them in an airtight container in the refrigerator for up to 3 days. They make a quick and delicious lunch or a convenient side dish throughout the week.

To reheat, simply microwave for 1-2 minutes, or heat in a skillet over medium-low heat until warmed through. Ensure the rice and beans are fully cooled before storing to maintain freshness.

Flavor Variations to Explore

Want to customize your Mexican Rice and Beans? Here are some delicious variations:

Spice it Up: Add diced jalapeños (with seeds for extra heat, or removed for milder spice) while sautéing the onion, or sprinkle in some red pepper flakes.
Add Acidity: A squeeze of fresh lime juice at the end brightens the flavors and adds a zesty touch.
Boost the Veggies: Sauté diced bell peppers (red, green, or yellow) and minced garlic along with the onion for extra flavor and nutrients. Stir in some chopped green olives at the end for a briny kick.
Herbaceous Twist: Try adding other fresh herbs like oregano or parsley along with the cilantro.

What to Serve with Mexican Rice and Beans?

Mexican Rice and Beans is incredibly versatile and pairs well with so many dishes! Here are some serving suggestions:

As a side dish to tacos, burritos, enchiladas, or fajitas.
Alongside grilled chicken, fish, or steak.
As a base for a vegetarian or vegan bowl, topped with roasted vegetables, avocado, and salsa.
Stuffed in bell peppers or zucchini boats.
Served with a dollop of sour cream or guacamole for extra richness.

square image of a bowl of rice and beans, cilantro and tomatoes on the side

Mexican Rice and Beans Recipe

This easy Mexican Rice and Beans recipe is ready in under an hour and packed with authentic flavor! A perfect side dish for any Mexican-inspired meal.

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6 servings

Print Recipe

Ingredients

1-2 tablespoons olive oil
1/2 medium white or yellow onion, finely diced
2 cups long grain brown rice (or white long grain rice)
3 cups vegetable broth
1 1/2 cups tomato-based salsa
1 teaspoon ground cumin
1 teaspoon smoked paprika
15 ounce can black beans, kidney beans, or pinto beans, drained and rinsed
Salt to taste
Fresh chopped cilantro, for garnish (optional)

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Sauté diced onion for 3-4 minutes until softened.
Add rice, vegetable broth, salsa, cumin, and smoked paprika. Stir to combine and bring to a boil.
Reduce heat to low, cover, and simmer for 40 minutes for brown rice (15-20 minutes for white rice) or until rice is tender and liquid is absorbed.
Stir in drained and rinsed beans. Season with salt to taste.
Let stand, covered, for 10 minutes before serving. Garnish with cilantro, if desired.

Recipe Notes

Rice Options: White long grain rice can be substituted for brown rice, cooking time will be reduced to 15-20 minutes.
Instant Pot Instructions: Sauté onion in the Instant Pot (optional). Add remaining ingredients (except beans). Cook on high pressure for 24 minutes. Natural pressure release for 10 minutes. Stir in beans after cooking.
Herb Garnish: Green onions can be used instead of cilantro.
Flavor Boosts: Add diced jalapeños or red pepper flakes for heat. Lime juice for acidity. Bell peppers and green olives for added substance and flavor.
Storage: Leftovers can be refrigerated for up to 3 days.

Nutrition Information

Course: Side Dish, Main Dish
Cuisine: Mexican
Author: Nora Taylor