This Mexican Rice and Beans is my favorite way to eat a budget-friendly, plant-based meal that still feels bold and satisfying. It’s great for leftovers too.
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Why This Recipe Stands Out
This Mexican Rice and Beans is my favorite one-pot dish when I want something hearty, colorful, and full of flavor. Here’s why I always come back to it:
- Full of Flavor, Minimal Fuss: It’s packed with garlic, spices, and tomato paste, all cooked into the rice. That same bold, layered flavor is what I love in my One Pan Spanish Chicken and Rice - easy and always satisfying.
- A Hearty Meatless Meal: Between the rice, beans, and peppers, this dish is totally filling on its own. It reminds me of my Garbanzo Beans and Kale Stew, where the plant-based ingredients are still big on comfort.
- Perfect Texture Every Time: Cooking the rice in seasoned broth keeps it fluffy and flavorful.
- Customizable and Crowd-Friendly: You can switch up the beans or add toppings like avocado or salsa. I treat it the same way I do with Homemade Pork and Beans, building it out for whatever I’m serving.
- Great for Prep and Leftovers: This holds up well in the fridge and is easy to reheat. It’s just like my Pineapple Fried Rice, which makes lunch the next day just as good as dinner.
Key Ingredients
- Basmati Rice – Light and fluffy, basmati rice serves as the perfect base, soaking up all the bold flavors without clumping.
- Red & Lima Beans – Hearty and protein-rich, this bean duo adds texture and makes the dish satisfying enough to serve as a main.
- Bell Peppers (Red, Yellow, Green) – Sweet and vibrant, the tricolor bell peppers bring color, crunch, and a fresh contrast to the warm spices.
- Onion & Garlic – Classic aromatics that build a deep, savory foundation for the dish and enhance every other flavor.
- Tomato Paste – Rich and concentrated, tomato paste adds depth and slight sweetness that ties the spices and veggies together.
- Ground Cumin – Earthy and warm, cumin gives the rice that unmistakable Mexican flavor and complements the beans beautifully.
- Paprika – Adds a subtle smoky note and enhances the color and aroma of the finished dish.
- Green Olives – Briny and bold, green olives bring a salty pop that cuts through the richness and adds a burst of character.
- Cilantro – Fresh and citrusy, chopped cilantro finishes the dish with a hit of brightness and herbaceous lift.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Beans: The recipe uses red kidney beans and lima beans, but pinto beans, black beans, or chickpeas can be used depending on your taste and what’s available.
- Rice Options: Basmati rice cooks up light and fluffy, but jasmine rice or any long-grain white rice can be used. Avoid short-grain varieties, which tend to clump.
- Bell Peppers: A mix of red, yellow, and green peppers adds color and sweetness, but you can use just one type or substitute with poblano peppers for a deeper flavor.
How to Make Mexican Rice and Beans
Step 1: Heat olive oil in a large pot over medium-high heat.
Step 2: Add onion and bell peppers. Sauté for 5 minutes until tender and lightly browned.
Step 3: Stir in garlic, paprika, cumin, and oregano. Cook for 1–2 minutes, stirring constantly.
Step 4: Add tomato paste, kidney beans, lima beans, rice, and vegetable stock. Stir well.
Step 5: Bring to a boil, then reduce heat and simmer for about 20 minutes, until rice is cooked.
Step 6: Serve hot, topped with green olives and chopped cilantro.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Mexican Rice and Beans
Tacos and Main Dishes
- We love serving this rice alongside Vegan Lentil Tacos. The smoky lentil filling and roasted cauliflower pair beautifully with the bold, savory rice for a satisfying, protein-packed combo.
- It also goes great with Slow Cooker Pulled Pork Tacos, especially when you're feeding a crowd. The rice helps round out the meal with texture and flavor.
Fresh and Zesty Sides
- Pineapple Slaw is the perfect refreshing counterpoint to the warm, spiced rice and beans. The sweetness from the pineapple and the crisp veggies balance everything out.
- It also goes great with Classic Shepherd’s Salad, adding juicy tomatoes and crisp cucumbers to cool down the plate.
Frequently Asked Questions
Spanish rice and Mexican rice are two names for the same dish! It all depends on which region you're from, but they both refer to the same delicious rice dish that includes Mexican beans and spices.
The best rice for this Mexican-inspired dish is any long-grain rice, such as basmati rice. This is because it cooks and fluffs up quite well and doesn't clump up together. But you can definitely still go for short-grain or medium-grain rice if you want to.
Yes, you can! Although this is a vegan recipe, you can easily add meat to it. You can try adding cooked shredded chicken, ground beef, ground turkey, grilled shrimp, or any other protein you love best.
Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. You can freeze it for up to 3 months, but note that the texture of the bell peppers may soften once thawed.
More Recipes You'll Enjoy
- White Bean Mushroom Soup - This White Bean Mushroom Soup is super easy to make, comforting, and satisfying. Made with fresh vegetables and pantry staples, this is an easy vegan soup packed with plant-based protein and lots of flavors.
- Sweet Potato and Black Bean Quesadillas - These Sweet Potato and Black Bean Quesadillas are ready in just 25 minutes. They’re budget-friendly, loaded with flavor, and make a simple veggie meal the whole family will love. The recipe can easily be made vegan too.
- BBQ Bean Sliders - These BBQ bean sliders are a deliciously hearty and satisfying vegetarian option that's perfect for any summer gathering. It features the smoky flavor of BBQ beans combined with the sweet and tangy crunch of coleslaw.
- Lobio Recipe - This Lobio recipe is one of the most popular and delicious dishes of Georgian cuisine. Best when made with dried beans, but canned beans are always an option when in a hurry.
Recipe
Quick And Easy Mexican Rice And Beans
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion minced
- ½ red bell pepper diced
- ½ yellow bell pepper diced
- ½ green bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- ½ can (8 oz) red kidney beans drained and rinsed
- ½ can (8 oz) lima beans drained and rinsed
- 2 ¼ c vegetable stock
- 1 ½ c Basmati rice
- 1 c green olives
- 1 teaspoon salt
- ¼ c cilantro chopped
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
- Add the diced onion and bell peppers to the pot, and sauté for 5 minutes or until the vegetables are tender and lightly browned.
- Add the minced garlic, ground paprika, ground cumin, and dried oregano to the pot, and sauté for an additional 1-2 minutes, stirring constantly.
- Add the broth, rice, beans, and tomato paste. Turn up the heat to high and stir. Bring the liquid to a boil, then lower the heat and allow it to simmer for about 20 minutes.
- Your delicious Mexican Rice and Beans is ready to be served! Serve it with olives and freshly chopped cilantro.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Nina Kulish says
I love recipes that can be used as a main dish or a side. This rice with beans and veggies is exactly it I think. Thanks for the recipe.