Craving a satisfying, nutrient-packed meal that’s ready in just 30 minutes? This Mexican-inspired rice and beans recipe combines fluffy basmati rice with protein-rich black beans, colorful bell peppers, and aromatic spices in one pot. Perfect for busy weeknights, meal prep, or feeding a crowd, this vegan dish delivers bold flavors while keeping your kitchen cleanup minimal.
Ingredients
Main Ingredients:
- 1 cup (200g) white basmati rice, washed thoroughly
- 2 cups (1 can/540ml) cooked black beans or pinto beans, drained and rinsed
- 3 tablespoons olive oil
- 1½ cups (200g) onion, chopped
- 1 cup (150g) green bell pepper, chopped
- 1 cup (150g) red bell pepper, chopped
- 2 tablespoons garlic, finely chopped
- ¾ cup (175ml) strained tomatoes/passata/tomato puree
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper (or to taste)
- 1 cup (125g) frozen corn kernels
- 1 to 1⅓ cups (250-325ml) vegetable broth
- Salt to taste
Garnish:
- 1½ cups (100g) green onions, chopped
- ½ to ¾ cup (20-30g) fresh cilantro, chopped
- ½ tablespoon lime or lemon juice (optional, to taste)
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil for drizzling
Instructions
Step 1: Prepare the Base Wash the basmati rice thoroughly under cold water until water runs clear. Drain the black beans and rinse well. Set both aside to drain excess water.
Step 2: Sauté the Vegetables Heat olive oil in a wide, heavy-bottomed pot over medium to medium-high heat. Add chopped onions, red and green bell peppers, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until onions start to brown and peppers soften.
Step 3: Add Aromatics Add minced garlic to the pot and cook for 1 minute until fragrant. Stir in strained tomatoes, cumin, paprika, and cayenne pepper. Mix well and cook for 2 minutes.
Step 4: Combine Main Ingredients Add the washed rice, drained black beans, corn kernels, salt, and vegetable broth to the pot. Stir gently to combine all ingredients evenly.
Step 5: Cook the Rice Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until rice is tender but not mushy. Avoid lifting the lid frequently during cooking.
Step 6: Finish and Rest Remove from heat and uncover. Gently fold in chopped green onions, cilantro, lemon juice (if using), black pepper, and drizzle with olive oil. Mix very gently to avoid breaking the rice grains.
Step 7: Serve Cover and let rest for 5 minutes before serving. Taste and adjust seasonings as needed.
Time, Servings & Nutrition
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Nutrition (per serving): Calories: 420 | Protein: 15g | Carbohydrates: 72g | Fiber: 12g | Fat: 12g | Sodium: 580mg | Iron: 4mg
Why This Recipe is Good for You
This Mexican-inspired rice and beans recipe is a nutritional powerhouse that supports your health in multiple ways. The combination of rice and beans creates a complete protein profile, providing all essential amino acids your body needs. Black beans are loaded with fiber, folate, and antioxidants that support digestive health and heart function.
The colorful bell peppers deliver high amounts of vitamin C and beta-carotene, while the olive oil provides healthy monounsaturated fats that aid nutrient absorption. This plant-based meal is naturally cholesterol-free and rich in complex carbohydrates that provide sustained energy without blood sugar spikes.
Perfect for meal prep, this recipe stores well in the refrigerator for 3-4 days and can be easily reheated for quick, healthy meals throughout the week. The anti-inflammatory spices like cumin and paprika add not only flavor but also beneficial compounds that support overall wellness.