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.
- Heat olive oil in skillet over medium-high heat until shimmering.
- Saute garlic, onion, poblano pepper, and green bell pepper for 1-2 minutes.
- Add in rinsed and drained rice. Sauté, stirring occasionally, until rice is lightly browned.
- Sprinkle with 1 1/2 tablespoons of the Mexican seasoning and stir together.
- 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.
- 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.
More Mexican Inspired Recipes
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Mexican Rice and Beans
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- ½ cup diced onion
- ¼ cup diced poblano pepper
- ¼ cup diced green bell pepper
- 1 cup long grain white rice rinsed and drained
- 3 Tablespoons Mexican seasoning divided
- 1 Tablespoon tomato paste
- 2 cups vegetable broth
- 14 ounces fire roasted diced tomatoes undrained
- ¼ cup minced cilantro
- 14 ounces pinto beans one can, drained and rinsed
- ¾ cup frozen corn thawed
Things You’ll Need
Before You Begin
- 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.
- Traditionally, pinto beans are used for this dish. They’re creamy and provide excellent texture. Black beans are heartier and more filling, but stem from Tex-Mex dishes rather than Mexican.
- 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.
Instructions
- Heat olive oil in skillet over medium-high heat until shimmering.2 Tablespoons olive oil
- Saute garlic, onion, poblano pepper, and green bell pepper for 1-2 minutes.1 Tablespoon minced garlic, 1/2 cup diced onion, 1/4 cup diced poblano pepper, 1/4 cup diced green bell pepper
- Add in rinsed and drained rice. Sauté, stirring occasionally, until rice is lightly browned.1 cup long grain white rice
- Sprinkle with 1 1/2 tablespoons of the Mexican seasoning and stir together.
- 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 absorbed.1 Tablespoon tomato paste, 2 cups vegetable broth
- Add in tomatoes, remaining 1 1/2 tablespoons of Mexican seasoning, cilantro, pinto beans, and corn. Stir together and heat through.14 ounces fire roasted diced tomatoes, 1/4 cup minced cilantro, 14 ounces pinto beans, 3/4 cup frozen corn
Expert Tips & FAQs
- 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.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Vonda says
Love this dish. We always make to go with Fajitas,
Perfect pair!
Judy Bradfield says
HELLO MY NAME IS JUDY I MAKE A RICE DISHLIKE U HAVE ON HEAR BUT THERE IS NOW ONE IN. MY FAM THAT WOULD EAT THE ONE U MADE WE DO NOT PUT CARN BEANS IN IT
Gwen says
Just a suggestion with the rice cooking – anyone out there sub the juices from the veggies for the water it calls for? Learned that trick from mom many many years ago. Thanks for the recipe . Can’t wait to fix it – think I’ll make enough to share with daughter & her hubby.
Lisa Cahoon says
Great idea! I noticed the plate that you have it on, and I have the same dishes from my grandmother. Do you know anything about them?
Amanda Formaro says
Hi Lisa. I’m afraid I don’t. I often grab single dishes from garage sales and thrift stores and that’s how I got this one.
Sandra :) says
I make Spanish rice frequently – our whole family loves it. I just bought 4 boxes of that flavour of Rice a Roni for our oldest son who is moving out this weekend – it’s something he can easily make for himself :D I’m definitely trying this version, though – I usually add hamburger and peppers to ours, but beans and corn sounds like a perfect combo as well … and very filling! Thanks for a great idea :)
Amanda Formaro says
Thanks Sandra, I hope you like it!
Maria says
I could eat this for my whole meal!
Amanda Formaro says
Thanks Maria!
Kelly says
YUM! I love me some Mexican dishes… thanks for sharing, Amanda! xo
Amanda Formaro says
Thank you Kelly!
Mique says
Yum! I cook with rice A LOT for dinner. I’ll definitely be giving this recipe a try. Thanks Amanda!
Amanda Formaro says
It’s so simple, thanks Mique!
Lana @ Never Enough Thyme says
Love this idea Amanda! I totally agree that some days there’s just not enough time (or energy) to cook a full meal from scratch. I have no problem taking a shortcut – especially one as delicious as this!
Amanda Formaro says
Thanks lana! it’s an easy way to dress up a meal :)
Doris Bartlett says
I can’t find my crab soup recipe do you have one?
Amanda Formaro says
Hi Doris. I’m sorry but I don’t have a crab soup recipe. Hope you find one!