Mexican Inspired Rice and Beans Recipe 🪅 Healthy One Pot Black Bean Vegan Food (Super Easy)

Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins. Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time. The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen. You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.

💬 Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.

▶️ RECIPE INGREDIENTS: (4 servings approx.)

1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 cup to 1+1/3 cup / 250 to 325ml Vegetable Broth **OR AS REQUIRED
✅ 👉 (**NOTE - Sometimes one batch of basmati rice is drier than the other so add more liquid if needed. ADJUST ACCORDINGLY)
Salt to Taste

Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)

▶️ METHOD:

Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.

✅ 👉 USE A WIDE POT TO COOK THIS DISH that way the rice will cook more evenly without getting mushy.

To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.

Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).

Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.

(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)

Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.

▶️ IMPORTANT TIPS:

👉 Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk, it's an important step so please do not skip this step

✅ 👉 USE A WIDER POT TO COOK THIS DISH, SO THAT THE RICE CAN COOK MORE EVENLY WITHOUT GETTING MUSHY

👉 Every stove is different so regulate the heat accordingly

👉 The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly

👉 This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly

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Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!

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[jaimebernardovg]

I don't know what Mexican recipe inspired this, but you just inspired this Mexican to try this recipe.

[ZEROmg]

your video was clean, precise, clear, no fluff, no long winded you.

[rajyashreetripathi]

I love this recipe. 🥰 Best of all, I love the presentation. Straight to cooking demo, no long speeches, no talking down to the viewers, or discounting their culinary talent as if they were starving until now! LOL
Thank you for sharing this wholesome recipe.❤

[paulespinoza]

I come from a poor family and remember eating this dish 2-3 times a week. The veggies varied depending on whatever our garden yielded at the time.

[Bleeding_Titanium]

People who make this cozy food always seems to be warm and genuine..
thanks for the recipe.

[alisonluck]

Thank you for putting the list of ingredients and method below 🙂 it drives me crazy when I try a recipe and keep having to go back to the video constantly trying to find quantities, this is great

[vintagelaidbackhippie]

I am making this tonight and i'm sure it will become a biweekly staple. You can just tell it is going to be delicious. God Bless all with His grace, peace, joy and love

[Pattycake]

Finally, a recipe where I have all the spices. I have bought so, so many spices, but every time I watch a vegan YouTube video, I never have the spices I need! They use stuff that I’ve never heard of and can’t find. This was very simple, and I’ll be making it in the future.

[finnezyyt]

I cooked this for my mum, dad and sister and everybody was satisfied (including me). I couldn’t get my hands on any peppers so i swapped them with carrots which worked just as well :) thank you for creating such a delicious dish

[Ron-pezt]

We grew up on beans and rice. Kids today don't know how good this is. This looks awesome

[rajaini]

Made this recipe along with Guac, Pico da gallo & fajita veggies.Served it as a bowl for my friends and they went drooling.It’s a keeper for sure.Thank you for such an easy recipe but tasted fantastic!

[FreyaEdwards-tv]

How beautiful! And most importantly, no empty chatter. Bravo, master!

[weleteyohanes]

We made this for thanksgiving and EVERYONE was begging for it on Christmas!!

[Jax-jxuu]

the crunch of the green onion *chef's kiss*

[normakachel]

I like that you don't put your face in front of the camera and talk for 5 minutes before you get cooking....thanks for the recipe

[dianekiki]

I love these recipe demos where there's no useless talking...just cooking❤

[farazhassan]

I tried this recipe today without not much expectation and it came as a delicious surprise. My husband and I both agreed it’s going on our favorite food staple now. Packed with veggies and so much goodness. Thanks for sharing:)

[deborahguizar]

Rice and Beans, we Mexicans are used to eating this every day. I start by frying the rice first and then adding the other ingredients; that's the way my family cooks it in Sonora, Mexico. Delish!!

[michellehall]

I made this recipe grocery list simple/short & I ate this just about every day for a week. So delicious!! Perfect protein.😀

[ldrake]

This is super tasty, easy, and cheap. I accidentally added 2 cans of beans. I did one pinto and one black bean. I used a whole can of diced tomatoes and a little extra broth. It was perfect and now it will stretch a little further. Thank you so much!