Quick & Easy Mexican Rice and Black Beans Recipe!

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Pinto beans are often cheaper and can provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is usually less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Water can be used with added seasonings to save costs.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: bottled lemon juice

Bottled lemon juice is often cheaper and has a similar acidity.

Rinse the rice under cold water until the water runs clear.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and bell pepper; sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add the rice to the pot and toast for 2-3 minutes, stirring frequently.

Pour in vegetable broth and bring to a boil.

Add black beans, diced tomatoes, cumin, chili powder, salt, and black pepper; stir to combine.

Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.

Remove from heat and let sit, covered, for 5 minutes.

Fluff the rice with a fork and stir in lime juice and chopped cilantro.

Serve warm as a side or main dish.

Cooking Techniques

Equipment Needed

Spice Level: