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Black beans and rice

Mexican Black Beans and Rice

These Black Beans and Rice are loaded with vegetables and Mexican seasonings. This dish is done in 30-minutes or less, and is a delicious filling meal.
5 from 13 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner, Lunch, Side Dish
Cuisine American, Mexican
Servings 5
Calories 240 kcal


  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Large pot with lid
  • Spatula


  • 1 tsp Olive oil
  • 1 Medium Yellow onion chopped
  • 6 Cloves Garlic minced
  • ½ Medium Green pepper chopped
  • 1 Small Roma tomato chopped
  • 1 Cup Uncooked white rice
  • 2 ¼ Cups Vegetable broth
  • 2 teaspoons Ground cumin
  • 1 Tbsp Chili powder
  • 1 teaspoon Fine sea salt
  • 1/4 teaspoon Ground black pepper
  • 1/4 teaspoon Cayenne pepper
  • 1 Tbsp Lime juice
  • 1 15 oz Can Black beans drained and rinsed


  • Heat the oil in a pot on medium-high heat, then add the onion, pepper, tomato, and garlic and cook for 5 minutes.
  • Add the rice to the pot and mix it with the vegetables with a spatula. Add the vegetable broth and bring to a boil. Lower the heat to a simmer and cover the pot and cook for 20 minutes.
  • Add the cumin, chili powder, salt, pepper, cayenne pepper, lime juice, and black beans, and mix together.
  • Serve immediately with toppings of choice. Salsa, green onions, greek yogurt, etc.


Keyword Beans and Rice, Black Beans and Rice, Meal-Prep, Mexican Black Beans and Rice