Mexican Rice and Beans

9 Reviews
100% would make this recipe again

This quick and easy recipe is a great side dish for Huevos Rancheros and Fajitas.

Preparation : 15 min Cooking : 15 min
190 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Heart-healthy


1 tbsp olive oil 15 mL
1/2 onions, finelly chopped 100 g
1 clove garlic, finelly chopped
1 green peppers, cut into dices 150 g
1 tsp ground cumin 3 g
1 tsp paprika 3 g
1 tsp dried oregano 1 g
1 cup basmati rice 200 g
1 tbsp tomato paste 18 g
2 cups red beans (canned), or pinto, drained and rinsed 500 mL
2 cups vegetable broth 500 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.


  1. Heat the oil in a saucepan over medium heat. Add the onion, pepper and garlic then sauté, with occasional stirring, for 2-3 min. Add the cumin, paprika, and oregano then cook 1 min with stirring.
  2. Stir in the rice then cook 2 min, until the grains are completely coated in oil. Add the tomato paste broth and beans. Bring to a boil, then reduce the heat to 'low', cover and simmer until the rice is cooked al dente, about 15-20 min. Adjust the seasoning.
  3. Remove from heat, keep covered, and let stand a 2-3 min. Fluff with a fork then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (160g)


% Daily Value




3 g

5 %

Saturated 0.4 g
+ Trans 0 g

2 %


0 mg


130 mg

5 %


34 g

11 %


5 g

19 %


1 g

Net Carbs

29 g


6 g

Vitamin A

11 %

Vitamin C

26 %


3 %


11 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Good source of  :
Fibre, Folacin
Source of  :
Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables ½
Meat and Alternatives ½
Fats ½

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Members' Reviews

9 Reviews (9 with rating only ) 100% would make this recipe again

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