One-Pot Mexican Rice and Beans Recipe (Ready in 35 Minutes)

Mexican Rice and Beans

mexican rice and beans is a vibrant vegetarian dinner recipe bursting with bold flavors—fluffy basmati rice, tender pinto beans, and roasted poblano peppers spiced with paprika, cumin, and oregano.

Ingredients for Mexican Rice and Beans

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 poblano pepper, seeded and diced
• 2 cloves garlic, minced
• 1 cup basmati rice, rinsed
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 cups vegetable broth

How to Make Mexican Rice and Beans

1. Heat the olive oil in a medium pot over medium-high heat.
2. Add the diced onion, poblano pepper, and minced garlic. Cook and stir for 2–3 minutes until softened.
3. Stir in the rinsed basmati rice and cook, stirring occasionally, until each grain is coated in oil (about 2 minutes).
4. Season with paprika, ground cumin, dried oregano, salt, and black pepper. Mix well.
5. Pour in the vegetable broth and add the pinto beans. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until rice is tender and liquid is absorbed.
6. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.

Tips & Tricks

• Toasting the Rice: Browning the rice in oil enhances its nutty aroma.
• Spice it Up: Add a pinch of chili powder or diced jalapeño for extra heat.
• Meal Prep: Store leftovers in airtight containers for easy grab-and-go lunches.

Serving Suggestions

Top with fresh cilantro, a squeeze of lime juice, and a dollop of sour cream or guacamole for an authentic taco night side dish.

Serve and savor your homemade mexican rice and beans.