Mexican Rice and Beans

This hearty, comforting Mexican rice and beans recipe uses corn, fresh poblano, garlic, onion, and bell peppers along with creamy pinto beans and white rice for an easy one-pot main course or side dish!

Why this recipe works

Mexican rice and beans give me that warm and fuzzy authentic Mexican flair that I crave. This dish is quite versatile too, being that it’s filling and hearty enough to have as a main course with a good amount of protein. Not to mention the fact that it uses simple, pantry staple ingredients along with fresh poblano, garlic, onion, corn, and bell peppers. Round out the aromatics with homemade Mexican seasoning. There will be no skipping out on flavor around here!

Mexican rice and beans vs Spanish rice

These two names get used interchangeably in the United States, and they shouldn’t be. They’re different dishes.

Mexican rice takes its color and its backbone from tomato. That’s why this recipe uses tomato paste stirred into the toasted rice and a can of fire roasted diced tomatoes at the end. It’s what gives the pot that deep red-orange color.

Spanish rice is yellow. The color comes from saffron, and the dish is built from a different set of ingredients entirely. If you were served a bright yellow rice and expected this, you were served Spanish rice.

We called this recipe Spanish rice for years, which is exactly the mix-up in question. It’s Mexican rice and beans: tomato-based, spiced with cumin, chili powder, and oregano, finished with creamy pinto beans and sweet corn.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

RICE – Long grain white rice, such as the typical white rice or Basmati can be used. Be sure to rinse the rice until the water runs clear. Drain well. This is an important step to remove the excess surface starch, which helps prevent it from becoming gummy and clumping together.

BEANS – Pinto beans are what make this dish Mexican rice and beans. They cook up creamy, hold their shape, and turn rich against the tomato and spices. We use one 14-ounce can, drained and rinsed well.

CORN – We used frozen corn for our recipe, but you can easily substitute with canned corn, or even leftover corn on the cob!

SEASONING – We used our homemade Mexican seasoning, which is a blend of paprika, garlic powder, oregano, cumin, onion powder, chili powder, and salt. You can also purchase premade Mexican seasoning at the grocery store.

BROTH – For this to be a vegetarian dish, vegetable broth should be used. If you aren’t concerned about that aspect, chicken broth can also be used.

Why pinto beans and rice belong together

Pinto beans and rice is one of the oldest pairings in Mexican home cooking, and it isn’t only about flavor. Rice and beans eaten together complement each other’s amino acids, which is how a bowl of this carries 16 grams of protein and 13 grams of fiber without any meat in the pot.

The pintos go in at the very end, already cooked, so they only need to heat through. Fold them in gently along with the corn and cilantro. Stirring hard at this stage will break them up and turn the rice cloudy.

One 14-ounce can is right for four servings. Drain and rinse it well, or the canning liquid will muddy the tomato broth you just built.

How to Make Mexican Rice and Beans

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Heat olive oil in skillet over medium-high heat until shimmering.
2. Saute garlic, onion, poblano pepper, and green bell pepper for 1-2 minutes.
3. Add in rinsed and drained rice. Sauté, stirring occasionally, until rice is lightly browned.
4. Sprinkle with 1 1/2 tablespoons of the Mexican seasoning and stir together.
5. Stir in tomato paste until combined, then add the broth. Cover and bring to a boil, then reduce to low and simmer for 20-25 minutes, or until most of the liquid is absorbed.
6. Add in tomatoes, remaining 1 1/2 tablespoons of Mexican seasoning, cilantro, pinto beans, and corn. Stir together and heat through.

Frequently Asked Questions & Expert Tips

Toasting the rice helps prevent it from becoming mushy, while also adding a bit of toasty-nutty flavor. I highly recommend doing so!

Pinto beans, and it isn’t a close call. Pintos are what you find in this dish across Mexico, and they’re what we use here. They cook creamy and rich, and they soak up the tomato and spice in a way that ties the pot together.

Black beans came to rice and beans through Tex-Mex cooking rather than Mexican cooking. They’re firmer and stay separate. If you swap them in you’ll get a good dinner, but you’ll be making a Tex-Mex dish rather than this one.

Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. To reheat, you can pop it in the microwave with a splash of water to help rehydrate. Or, add it to a skillet with a small amount of broth or water. Cover with a lid and heat over medium-low until warmed through.

Yes, though you’ll need to make a few tweaks when swapping to brown rice as it takes longer to cook and typically requires more liquid. I haven’t personally tested this myself, but I would suggest upping the amount of broth used to 2 1/2 cups and cooking it for closer to 35-40 minutes.

Yes! Using vegetable broth is the key, as everything else in the recipe is vegetarian.

Yes. Cool it completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet with a splash of broth or water, covered, over medium-low until warmed through. The rice softens slightly on the second go, so it’s better folded into burritos than served as a plated side.

Serving Suggestions

This is filling enough to be dinner. A one-cup serving carries 16 grams of protein and 13 grams of fiber, so a bowl on its own, with a squeeze of lime over the top, is a full meatless meal.

As a side it goes next to anything with char on it:

• Carne asada, sliced thin, so the rice catches the juices
• Mexican short ribs
• Grilled chicken thighs
• Fajitas, which is what one reader here has been pairing it with for years

Feeding a crowd, put it out alongside Mexican corn and quesados.

Leftovers make an excellent burrito. Warm a tortilla, spoon the rice and beans down the middle, add cheese, roll. This also make a great side for beef and bean quesadillas.

More Mexican Inspired Recipes

• Quesados
• Mexican Corn
• Mexican Short Ribs
• Mexican Cauliflower Rice
• Mexican Rice

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!