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Home / Easy Mexican Black Beans and Rice With Minute Rice

Easy Mexican Black Beans and Rice With Minute Rice

Mexican Black Beans and Rice

Black Beans and Rice is the perfect budget-friendly meal for busy days! You will love how easy and quick this Mexican-inspired one-pot recipe is to make.

We love easy Dinner Recipes like Chicken Mushroom Pasta and Instant Pot Chili so this recipe is a winner because it takes even less time and is made in one pot!

Black Beans and Rice in a bowl, topped with cheese and sour cream

Black Beans and Rice

Beans and Rice is one of my favorite weeknight meals! Ready in less than 30 min, cooked in one pot, and topped it with sour cream, shredded cheese, and fresh cilantro, this simple combo of healthy black beans and filling rice is a great budget meal that is definitely not boring.

Why This Recipe Works

My secret to making a simple Black Beans and Rice recipe a family favorite is adding a can of Rotel, corn, and serving it with fun toppings. This really helps to make it a well-rounded meal that is done in 30 mins and inexpensive.

Is eating rice and beans healthy?

Beans are rich in protein, carbohydrates, micronutrients, and fiber. They also include folate, which is often lacking in American diets. The combination of grains and protein is filling and nutritious and by adding corn and tomatoes you also get a serving of vegetables.

More Easy Dinner Recipes:

  • General Tso's Chicken
  • Instant Pot Chicken Chili
  • Honey Garlic Shrimp with Broccoli
  • Saffron Shrimp Risotto
How to Make Rice and Beans Collage

How to make Mexican Rice and Beans

  1. Saute onion in oil for 4 minutes.
  2. Add rice and garlic, saute for 2 more minutes.
  3. Add the black beans, Rotel, corn, and spices.
  4. Pour in chicken broth, bring to a simmer, cover and cook for 20 minutes.
  5. Add lime juice and serve garnished with cilantro, sour cream, and shredded cheese.

What rice to use for Rice and beans?

Any long-grain white rice will work in this recipe, for example, Basmati Rice, American long-grain white rice, and Jasmine rice.

Can I substitute Brown Rice for White Rice

If you want to use brown rice instead of white rice note that brown rice cooks a little slower than white rice and you will also need to add a bit more broth or water.

Toppings for Black Beans and Rice

  • Guacamole
  • Sour Cream
  • Shredded Cheese
  • Salsa
  • Hot Sauce
  • Freshly chopped cilantro

What to serve with Rice and Beans?

This black beans and rice recipe makes a great main dish but you can also serve it as a side with any meat or fish.

  • Rustic Bread or Garlic Bread
  • Homemade Salsa
  • Add some Rotisserie Chicken
  • Air Fryer Chicken Breast
  • Green Salad
  • Taco Style Dinner: Tortillas/Tacos, Sour Cream, Salsa, Lettuce, etc.
Rice and Beans in a white pan, garnished with a slice of lime and cilantro

How long is Black Beans and Rice good?

Serving: Serve in a bowl, with sour cream, shredded cheese, and hot sauce or any of your favorite toppings.
Storing: Put in an airtight container and store in the fridge for up to 2 days. Leftovers taste great wrapped up in a tortilla!
Freezing: Put in an airtight container without toppings and freeze for up to 2 months. Please note that garlic intensifies in the freezer, so if you plan to freeze it, reduce the amount of garlic in it.

Black Beans and Rice in a bowl, topped with cheese and sour cream

  • 1 Tbsp olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup uncooked white rice
  • 2 cups chicken broth, or vegetable broth
  • 15 oz can black beans, drained
  • 10 oz can Rotel
  • 1 cup frozen corn
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper, optional
  • 2 tsp lime juice

To serve

  • Chopped Cilantro
  • Sour Cream
  • Shredded Cheese

Prevent your screen from going dark

  • In a stockpot over medium heat, heat the oil. Add the onion and saute for 4 minutes. Add the rice and garlic, stir to coat the rice and saute for 2 minutes.

  • Add the chicken broth, black beans, Rotel, corn, salt, pepper, cumin, and paprika, bring to a simmer, cover and lower the heat to medium-low and cook for 20-25 minutes, until rice is cooked.

  • Add lime juice and season to taste with salt and pepper. Serve garnished with cilantro, sour cream, and shredded cheese.

Calories: 374 kcal | Carbohydrates: 72 g | Protein: 13 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 1144 mg | Potassium: 787 mg | Fiber: 10 g | Sugar: 3 g | Vitamin A: 213 IU | Vitamin C: 24 mg | Calcium: 98 mg | Iron: 4 mg

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