Mexican rice and beans

Hearty and delicious.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print
Packed full of delicious authentic Mexican spices and hearty beans, this tasty bean dish can be enjoyed own its own for a vegetarian lunch or dinner, or served as a filling side dish alongside grilled meats.
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Mexican rice and beans
  • 1/4 cup olive oil
  • 1 red onion, finely sliced
  • 1 green capsicum, seeded, thinly sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 1/2 cup long-grain rice
  • 400 gram can diced tomato
  • 400 gram can kidney beans
  • chopped coriander, to serve
  • corn chips, to serve
  • sour cream, to serve
  • lime wedges, to serve


Mexican rice and beans
  • 1
    In a large saucepan, heat oil on medium. Sauté onion and capsicum for 2-3 minutes, until softened.
  • 2
    Add oregano and spices. Sauté a further 1 minute. Mix in rice and cook 2-3 minutes, stirring.
  • 3
    Stir in tomatoes. Fill empty can with water and add liquid to rice. Season to taste. Bring to boil. Reduce heat to low and add kidney beans. Simmer, covered, for 15-20 minutes, stirring occasionally, until rice is tender. Fluff rice with a fork.
  • 4
    Top with coriander. Serve with corn chips, sour cream and lime wedges.


Sliced chorizo can be added to this dish.

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