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mexican rice and beans​

Mexican Rice and Beans

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This budget-friendly Mexican rice and beans recipe uses simple pantry staples to create a filling, flavorful meal that works as a main dish or an affordable side. Perfect for weeknight dinners, meal prep, and stretching your grocery budget without sacrificing taste.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Budget Meal, Dinner, lunch, Side Dish
Cuisine: Latin American, Mexican, Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup long-grain rice (uncooked)
  • 1 can (15 oz / 425 g) pinto beans or red beans, drained and rinsed
  • 1 small onion, finely chopped (about ½ cup)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil (or any neutral cooking oil)
  • 2 tbsp tomato paste
  • 1¾ cups vegetable broth or water
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 3/4 tsp salt (adjust to taste)
  • 1/4 tsp black pepper

Equipment

Method
 

  1. Sauté the aromatics
    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
  2. Toast the rice
    Add the uncooked rice to the pot. Stir continuously for 1 to 2 minutes until the rice is lightly coated in oil and slightly toasted.
  3. Add beans and seasoning
    Stir in the beans, tomato paste, cumin, paprika, oregano, salt, and black pepper. Mix well so the rice and beans are evenly coated with the seasoning.
  4. Simmer until tender
    Pour in the vegetable broth (or water) and bring to a gentle boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
  5. Rest and serve
    Remove from heat and let the rice sit covered for 5 minutes. Fluff gently with a fork before serving.

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 12gFat: 9gFiber: 10g

Notes

  • For extra savings, cooked dry beans can be used instead of canned.
  • Water can replace vegetable broth to reduce cost further, just adjust seasoning.
  • This recipe doubles easily for meal prep or larger families.

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