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Mexican rice and black beans in a white bowl with a fork and topped with green onions and cilantro
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5 from 2 votes

Mexican Rice and Black Beans

This Mexican Rice and Black Beans is an easy, delicious and inexpensive one-pan meatless meal that'll have you coming back for more!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 4
Estimated Calories: 516
Author: Michelle

Ingredients

  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • 2 cups seeded and chopped bell peppers, any color (I used green)
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, I used basmati, but you can use regular long-grain white rice
  • 2 cups chicken broth, I use roasted chicken base mixed with water
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, or regular diced tomatoes
  • 1 (15.5-ounce) can black beans, drained and rinsed (or homemade beans; you'll need 1¾ to 2 cups of cooked beans)
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika, or regular paprika
  • 1 teaspoon oregano
  • 1 teaspoon sugar, optional
  • 1 teaspoon salt
  • 1 cup shredded cheddar cheese
  • toppings of your choice, optional (such as green onions, cilantro, pico de gallo, sour cream)

Instructions

  • Heat the olive oil in a large skillet over medium heat (I use an 11 to 12-inch skillet). Add the onions and bell peppers; sauté, stirring occasionally, until they begin to soften, about 4 to 5 minutes.
  • Add the garlic; sauté, stirring constantly, for 1 minute.
  • Add the rice and stir to combine; sauté, stirring frequently, for 1 to 2 minutes until all of the rice is coated with oil and it is lightly golden and toasted.
  • Add the broth, tomatoes, black beans, chili powder, onion powder, cumin, garlic powder, smoked paprika, oregano, sugar (if using), and salt; stir to combine.
  • Bring to a boil, then reduce the heat, cover the skillet with a lid, and simmer for 20 to 25 minutes or until the rice is tender and the liquid has been absorbed.
  • Turn off the heat; fluff the rice mixture with a fork.
  • Sprinkle the cheese evenly over the top. Put the lid back on the skillet and let it sit for 5 minutes to melt the cheese.
  • Serve as is or with your favorite toppings.

Recipe Notes

  • Instead of all the spices, you could use a pre-made taco seasoning (I would say about 3 tablespoons or to taste).
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a pan on the stove over medium-low heat until warmed through or in a bowl in the microwave. If it seems a little dry, add a bit of broth or water.
  • You could make this a super inexpensive pantry-only meal by omitting the onions, bell peppers, garlic, and cheese...and it would still be pretty darn good!
  • Estimated calories do not include any toppings.
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