Creamy Mexican Rice and Beans

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A comforting mix of fluffy rice and savory black beans, simmered with garlic and spices for a hearty side dish. This Mexican recipe, ready in about 60 minutes, pairs long grain rice, black beans, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups long grain rice
• 1 can (400 g) black beans
• 1 small onion
• 2 cloves garlic
• 1 medium tomato
• 1 tsp cumin
• 1 tsp oregano
• 1/2 cup coconut milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a pot, sauté 1 diced onion and 2 minced garlic cloves for 3 minutes until fragrant.
2. Step 2: Add 1.5 cups long grain rice and stir to coat with oil. Cook for 2 minutes.
3. Step 3: Stir in 1 can black beans, 1 diced tomato, 1 tsp cumin, and 1 tsp oregano. Cook for 5 minutes.
4. Step 4: Pour in 1/2 cup coconut milk and 1 tsp salt. Simmer for 15 minutes until rice is tender and liquid is absorbed.
5. Step 5: Garnish with 1/2 tsp black pepper and a sprinkle of fresh oregano.