Creamy Mexican Rice and Beans
A comforting mix of fluffy rice and savory black beans, simmered with garlic and spices for a hearty side dish. This mexican-inspired mexican ready in about 60 minutes pairs long grain rice, (400 g) black beans, small 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
Instructions
- Step 1: Heat 1 tbsp olive oil in a pot, sauté 1 diced onion and 2 minced garlic cloves for 3 minutes until fragrant.
- Step 2: Add 1.5 cups long grain rice and stir to coat with oil. Cook for 2 minutes.
- Step 3: Stir in 1 can black beans, 1 diced tomato, 1 tsp cumin, and 1 tsp oregano. Cook for 5 minutes.
- 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.
- Step 5: Garnish with 1/2 tsp black pepper and a sprinkle of fresh oregano.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Mexican Rice and Beans take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Mexican Rice and Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain rice from drying out.
Can I substitute ingredients in Creamy Mexican Rice and Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Mexican Rice and Beans for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Mexican Rice and Beans?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Okay for a quick meal. I've had better mexican dishes though.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
