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Mexican Rice and Beans Side Dish - Easy, Flavorful, and Reliable

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 cup long-grain white rice (rinsed until water runs clear)
  • 2 tablespoons neutral oil (canola, vegetable, or light olive oil)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon dried oregano
  • 1 cup canned tomato sauce or crushed tomatoes
  • 1 3/4 cups low-sodium chicken broth or vegetable broth
  • 1 can (15 ounces) black beans or pinto beans, drained and rinsed
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Juice of 1/2 lime
  • 2 tablespoons chopped fresh cilantro (optional)

Method
 

  1. Rinse the rice: Rinse under cold water until it runs mostly clear. Drain well. This helps prevent sticky, clumpy rice.
  2. Sauté aromatics: Heat oil in a medium saucepan over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and jalapeño; cook 30 seconds until fragrant.
  3. Toast the rice: Add the drained rice. Stir and toast 2–3 minutes until lightly golden. This step boosts flavor and improves texture.
  4. Season: Sprinkle in cumin, chili powder, smoked paprika, and oregano. Stir 30 seconds to bloom the spices.
  5. Add liquids: Pour in tomato sauce and broth. Stir, scraping the bottom of the pan. Season with 1/2 teaspoon salt and a few grinds of pepper.
  6. Simmer gently: Bring to a gentle boil, then reduce heat to low. Cover and cook 15 minutes without lifting the lid.
  7. Add beans: Quickly lift the lid, scatter the beans over the rice, re-cover, and cook 5 more minutes. The beans warm through without breaking apart.
  8. Rest and fluff: Remove from heat and let it rest, covered, 5–10 minutes. Fluff with a fork. Stir in lime juice and cilantro. Taste and adjust salt.