Mexican Black Beans and Rice – Quick & Flavorful Mexican Dish!
Welcome to my kitchen, dear food lovers! Today, I’m thrilled to share a dish that’s close to my heart and a staple in my home – the Mexican Black Beans and Rice.
My Mexican Black Beans and Rice Story
In my youth, my family often partook in a unique and cherished tradition we dubbed “leftover makeovers.” On these nights, my mom would transform the contents of our fridge into something altogether new and far more delicious than the paltry sum of its parts. Out of this hallowed ground of family life grew my own love for the art of “improv” cooking. This recipe for Mexican Black Beans and Rice, with its snazzy sauce, reimagines my mom’s spirit of “use what you have” in a belly-warming, soul-satisfying light supper.
This recipe was developed as a method for using up day-old brown rice and black beans. However, with a few extra ingredients that most of us have in the pantry, it turns into a fantastic, super-fast meal with more going for it looks-and-flavor-wise than many late-to-the-table Mexican rice knockoffs. You can ramp up the flavor as much or as little as you like with your favorite pantry and fridge herbs, spices, and vegetables. Plus, the black beans are healthy, fiber-rich and help with your poop 😉
But I must warn you: Make any changes, and you run the risk of losing a dish that’s near to perfection.
Just kidding! Check out the Chef’s notes for Tips that helps you make it perfect!!
Make a little – and great – big batch of Mexican Rice with Black Beans and build a meal from there—you’ll savor this simple dish for days (and save on midnight Taco Bell runs).
Chef’s Notes – Mexican Black Beans and Rice
- Ingredient Prep: Before starting to cook, prepare all your ingredients by chopping the vegetables and measuring out your spices. This is known as mise en place and ensures a smooth cooking process.
- Rice Consistency: If using leftover brown rice, make sure it’s not too dry as it can affect the texture of the dish. If it seems dry, add a few tablespoons of water while reheating in the skillet to refresh it.
- Pan Heat Management: Start with a hot pan to sauté the onions and garlic, but be mindful of the heat level. Garlic can burn quickly and turn bitter, so adjust the heat as needed to avoid this.
- Customizing Spice Levels: The spice level of the salsa can dramatically change the heat of the dish. Start with a milder salsa if you’re sensitive to spice, and adjust upward according to your taste.
- Deglazing the Pan: After adding the tomato paste and spices, a bit of sticking might occur. Use a small amount of water to deglaze the pan, which also helps to intensify the flavors.
- Vegetable Variations: Feel free to substitute with whatever bell peppers you have on hand, or even add other vegetables like zucchini or corn for additional texture and flavor.
- Enhancing Flavors: For an even richer flavor, consider adding a splash of lime juice or a sprinkle of smoked paprika during the final minutes of cooking.
- Serving Suggestions: This dish is hearty on its own but can be served over a bed of fresh greens or alongside a simple tomato salad for added freshness and contrast.
- Leftovers: This skillet meal makes great leftovers and can be stored in the refrigerator for up to three days. The flavors often enhance overnight, making it a great option for meal prep.
- Nutritional Boost: To add more nutritional value, consider incorporating a handful of spinach or kale during the last few minutes of cooking until just wilted.
Now, if you’d like to try something new with rice, here are some recipes that we love!
South India Lemon Rice
Cooks in 15 minutesDifficulty: EasyDiscover the vibrant flavors of South India with this South India Lemon Rice recipe! Perfect for vegans and gluten-free eaters alike, this dish combines aromatic spices and fresh lemon juice to create a mouth-watering side that complements any meal. Quick to prepare and irresistibly delicious, it's a must-try for anyone wanting to spice up their dining experience.
Homemade Sweet Fermented Rice
Cooks in 2922 minutesDifficulty: easyDiscover the art of making Homemade Sweet Fermented Rice, a delightful Asian dessert that combines the sweetness of rice with a hint of fermentation. This simple recipe guides you through the traditional process, ensuring a perfect batch every time. Ideal for those who love exploring unique flavors!
Mexican Rice with Black Beans
Dive into the vibrant flavors of our Spicy Bean and Rice Skillet! This dish transforms leftover brown rice and black beans into a mouth-watering meal that’s better than any restaurant version. With a homemade sauce bursting with spicy, sweet, and tangy notes, this quick and easy recipe is perfect for a nutritious weeknight dinner. Ready in just 15 minutes, it’s a culinary delight that promises to be a family favorite!
4
servings5
minutes10
minutes350
kcal15
minutesKeep the screen of your device on
Ingredients
- Oils & Seasonings
1 tbsp extra virgin olive oil
2 tsp ground cumin
1/2 tsp salt
- Vegetables
2 cloves garlic minced
1 large yellow onion diced
1 large red bell pepper diced
1 large orange bell pepper diced
- Sauce Components
3 tbsp tomato paste
3 tbsp salsa Pace® Mango and Habanero Fire salsa used
3/4 cup water
- Main Ingredients
2 1/2 cups cooked brown rice leftover preferred
2 cups cooked black beans rinsed and drained
- Garnishes
2 tsp cilantro leaves finely chopped
4 lemon wedges
- Alternative Ingredients
Olive oil can be substituted with avocado oil.
Any bell pepper color can be used if red or orange are unavailable.
Fresh lime wedges can replace lemon wedges.
Directions
- Heat a sauté pan over high heat. Add olive oil and wait for about 15 seconds until the oil is hot. Reduce heat to medium.
- Add minced garlic and diced onion to the pan. Sauté until the onion becomes soft and aromatic, about 2 minutes.
- Introduce diced bell peppers, cumin powder, and salt to the pan. Continue to sauté for another 2 minutes before adding tomato paste, salsa, and water. Stir well and bring the mixture to a boil over high heat.
- Mix in the cooked brown rice and black beans. Cook for an additional 3 minutes to blend the flavors.
- Sprinkle finely chopped cilantro over the dish and serve with lemon wedges on the side.
Equipment
- Sauté Pan
Notes
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 60g
- Protein: 12g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 450mg
- Fiber: 10g
- Sugar: 5g
- Vitamin A: 25IU
- Vitamin C: 60mg
- Calcium: 5mg
- Iron: 15mg
FAQ – Mexican Black Beans and Rice
Can I use white rice instead of brown rice?
Yes, you can use white rice as a substitute for brown rice. However, the texture and nutritional content will vary. Brown rice provides a nuttier flavor and more fiber.
What can I use if I don’t have tomato paste?
Yes, you can use white rice as a substitute for brown rice. However, the texture and nutritional content will vary. Brown rice provides a nuttier flavor and more fiber.
Can I make this recipe without black beans?
While black beans are a key ingredient in this recipe, you can substitute them with other types of beans like kidney beans or pinto beans. You can also omit the beans entirely, although this will significantly alter the flavor and nutritional profile of the dish.
Is this recipe suitable for meal prep?
Absolutely! This dish stores well in the refrigerator for up to three days and the flavors often enhance overnight. It’s a great option for meal prep as it reheats well.
How can I make this dish spicier?
To increase the heat level, you can add more of the spicy salsa or include additional spices like chili powder or diced jalapeño peppers during cooking.
How can I add more vegetables to this recipe?
Feel free to add vegetables such as zucchini, corn, or spinach. Add these towards the end of the cooking process to ensure they don’t become too soft.
How do I know when the dish is ready?
The dish is ready when the rice and beans are heated through, the vegetables are tender but still have a bit of crunch, and all the flavors have melded together nicely, usually after cooking for about 3 minutes once all ingredients are combined.
What goes well with Mexican Black Beans and Rice?
Sichuan Chili Oil
Cooks in 135 minutesDifficulty: EasyDive into the heart of Sichuan cuisine with this authentic Sichuan Chili Oil recipe! Perfect for enhancing your favorite dishes, this chili oil brings the vibrant heat and aroma that’s essential in many Chinese dishes. Whether you’re drizzling it over Mapo Tofu or spicing up a simple stir-fry, this homemade chili oil is a game-changer for any spicy food aficionado.
Coconut Tomato Soup
Cooks in 40 minutesDifficulty: EasyDive into the rich, creamy goodness of this Coconut Tomato Soup! Infused with aromatic herbs and the smoothness of coconut milk, this vegan and gluten-free bisque is a comforting bowl of deliciousness. Perfect for a cozy night in or impressing guests at a dinner party, this soup is both simple to make and irresistibly tasty. Get ready to savor every spoonful!
