Black Bean Mexican Rice is a simple to make recipe that can be served as a side dish for a Mexican dinner or on its own as a meatless meal. This vegan Mexican rice would be a good pairing with fajitas, tacos and burritos.
This quick fix recipe is ready from start to finish in about 30 minutes. Made with tomatoes, onions, garlic, chili powder and oregano, it is a very flavorful tasty dish and very hearty. It would make a perfect side dish for Baja Chicken or Mexican Crema Chicken.
If you want to try a Mexican style rice recipe that is a complete meal for a main course, check out Salsa Chicken Rice Skillet. This is a quick fix, one-pot meal.
If you would like to try a beans recipe that works well with Mexican foods check out Spicy Black Beans.
Cinco de Mayo is coming soon and Black Bean Mexican Rice would make a good addition to your celebration. Check out 35 Simple Cinco de Mayo Recipes to get some other Mexican food ideas for the day!
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
- Jalapeno Peppers can be very hot and spicy. Removing the seeds and the ribs of the peppers can help to reduce the heat. If you are not familiar with them take a look at How to Check for the Hotness in Jalapenos. You could also substitute a few drops of hot sauce to taste.
- When cooking rice it is important not to lift the lid off the pan too often. When this is done, the steam in the pan is released and it interrupts the cooking process. Check and stir the rice only once or twice while it is cooking.
- Always rinse canned black beans to remove excess salt and the slimy liquid. This helps to keep your bean dish fresh and prevents it from becoming too salty.
- You can add a cup or two of shredded cooked chicken or cooked chorizo sausage to make this a complete meal.
SPECIAL EQUIPMENT NEEDED:
- Large Skillet, Saucepan or Dutch Oven: A large skillet, saucepan or Dutch oven with a lid is needed for sautéing the vegetables and simmering the rice and beans. The lid is crucial for the simmering process, as it helps the rice cook evenly and absorb all the flavors.
- Cutting Board and Knife: You will need a cutting board and a sharp knife for chopping the onion, garlic, red bell pepper, and jalapeno pepper.
- Measuring Cups and Spoons: To measure out the olive oil, rice, diced tomatoes, black beans, vegetable stock, and the spices.
- Can Opener: Since the recipe uses canned diced tomatoes and black beans, a can opener is necessary unless you are using cans that come with pull tabs.
- Colander: To rinse the black beans.
- Wooden Spoon or Spatula: For stirring the ingredients together in the skillet to ensure even cooking and to prevent the rice from sticking to the bottom.
SUBSTITUTIONS:
- Basmati or jasmine rice can be used for a similar texture and flavor to the long grain white rice.For a whole grain option, brown rice is great but note that it will require additional cooking time and possibly more liquid.
- If you do not want to use black beans, a few good substitutions are pinto beans, kidney beans and Great Northern beans.
- If you do not have a red bell pepper, you can use any kind of bell peppers, Green, yellow or orange bell pepper will work fine.
- If jalapeno peppers are too spicy or not available, green bell peppers can be used for no heat. Poblano pepper or canned green chilis can be used for mild heat. For more heat, serrano peppers are a good alternative. You could also use chipotle peppers for a smoky heat.
- You can replace the vegetable broth with chicken broth or chicken stock.
- If you do not have a yellow onion, you can use a red onion, sweet onion or shallot.
- If you do not have a fresh garlic clove, you can substitute a ½ teaspoon of garlic powder.
- The canned diced tomatoes can be substituted with an equal amount of diced fresh tomatoes.
HOW TO STORE LEFTOVER BLACK BEAN MEXICAN RICE:
- This will keep in the refrigerator for 3-5 days in an airtight container.
- You can freeze Black Bean Mexican Rice for 2-3 months. Make sure that the rice is completely cooled and place it into an airtight container to freeze it.
- Defrost the black bean Mexican rice overnight in the refrigerator and follow the directions for reheating.
HOW TO REHEAT BLACK BEAN MEXICAN RICE:
- You can reheat the black bean Mexican rice in a microwave oven in just a few minutes depending on the amount you are reheating. Simply cover the container with a paper towel over the top and add a tablespoon or two of water. Let it heat for a minute or two then check and stir it. Add more cooking time if needed.
- You can also reheat the rice in a covered saucepan. Add a tablespoon or two of water to the pan, cover the pan and place it over low heat. Stir it occasionally until it is heated through.
Heat the olive oil in a large skillet with a lid over medium heat. Add the onion, garlic, red bell pepper, and jalapeno pepper. Cook, stirring occasionally for 2-3 minutes until they begin to soften.
Add the rice, tomatoes, black beans, vegetable stock, chili powder and oregano. Raise the heat to the medium-high setting to bring the mixture to a boil. Once it boils, reduce the heat to the low setting and place the lid over the skillet.
Let the black bean Mexican rice simmer for 15- 18 minutes until all of the liquid is absorbed and the rice is tender.
Black Bean Mexican Rice
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Ingredients
- 2 tablespoons olive oil
- ½ cup yellow onion, chopped
- 1 garlic clove, minced
- ½ cup red bell pepper, chopped
- 1 jalapeno pepper, seeds removed, minced
- 1 cup long grain rice
- 1 14.5 ounce can diced tomatoes (do not drain)
- 14.5 ounce can black beans, drained and rinsed
- 1.5 cups vegetable stock
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
Instructions
Heat the olive oil in a large skillet with a lid over medium heat.
Add the onion, garlic, red bell pepper, and jalapeno pepper. Cook, stirring occasionally for 2-3 minutes until they begin to soften.
Add the rice, tomatoes, black beans, vegetable stock, chili powder and oregano. Raise the heat to the medium-high setting to bring the mixture to a boil.
Once it boils, reduce the heat to the low setting and place the lid over the skillet.
Let the black bean Mexican rice simmer for 15- 18 minutes until all of the liquid is absorbed and the rice is tender.
Taste the rice and add salt and black pepper to taste.
