The aroma of sautéing garlic and jalapeño instantly transports me to a vibrant marketplace in Mexico, where fresh ingredients spark joy and creativity. Today, I’m excited to share my recipe for Mexican Tomato Rice and Beans, a delightful twist on a classic dish that’s both nutritious and incredibly satisfying. Whipping this up is a breeze, making it perfect for weeknight dinners or when you have friends over. With just one pan and a handful of pantry staples, you can create a colorful, vegetarian masterpiece that not only pleases the palate but also offers the flexibility to customize the spice level. Whether you’re serving it alongside tacos or enjoying it solo, this dish is sure to become a staple in your home. Ready to elevate your cooking game? Let’s dive into the details!
Why is this dish a must-try?
Quick and Easy: This Mexican Tomato Rice and Beans come together in just 30 minutes, making it a perfect choice for busy weeknights.
Vibrant Flavors: The combination of garlic, jalapeño, and fresh herbs creates a lively taste that will awaken your taste buds.
Customizable: Whether you crave extra heat or prefer a milder version, adjust the spices to suit your family’s preferences.
Nutritious and Filling: Packed with fiber-rich black beans and vibrant veggies, this dish is a wholesome, vegetarian delight.
Perfect for Sharing: Serve it as a hearty side dish alongside your favorite tacos or as a satisfying main course for gatherings—everyone will go back for seconds!
For more delicious ideas, check out my recipes for Tomato Spinach Shrimp and Onion Butter Rice.
Mexican Tomato Rice and Beans Ingredients
• Discover the vibrant flavors you’ll need!
For the Rice Base
- Medium Grain Rice – The backbone of this dish; for a healthier option, choose brown rice.
- Diced Tomatoes – Adds moisture and acidity; fresh is always a delightful choice.
- Garlic (6 cloves, minced) – Creates an aromatic foundation; increase if you’re a garlic enthusiast.
For the Beans
- Black Beans (canned, drained, rinsed) – Provides protein and creaminess; can swap for pinto beans if desired or skip for a lighter dish.
- Kosher Salt (1.5 tsp) – Enhances the flavors; adjust as needed, particularly with low-sodium options.
For the Seasoning
- Ground Cumin (2 tsp) – Infuses warm, earthy notes; coriander can be used for a twist.
- Chili Powder (1 tsp) – Adds a mild spice kick; adjust to your heat preference.
For the Freshness
- Jalapeño (optional) – Brings heat; remove seeds for a milder dish. Substitute with a sweeter pepper if preferred.
- Fresh Oregano (1/4 cup chopped or 1 tsp dried) – Adds herby brightness; thyme works in a pinch.
- Fresh Cilantro (1/4 cup chopped) – Infuses freshness; parsley can be an excellent substitute if cilantro isn’t your favorite.
This Mexican Tomato Rice and Beans recipe will soon become a beloved staple in your kitchen!
Step‑by‑Step Instructions for Mexican Tomato Rice and Beans
Step 1: Rinse and Cook the Rice
Begin by rinsing 1 cup of medium grain rice under cold water until the water runs clear, which helps remove excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of cold water and a pinch of salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for 20 minutes (or follow package instructions for brown rice). Let it sit, covered, for an additional 5 minutes after cooking.
Step 2: Prepare the Tomato Mixture
While the rice cooks, drain a 14-ounce can of diced tomatoes, reserving the juice. In a measuring cup, combine the reserved juice with enough water to create 1 cup total. Set this mixture aside. Ensure that your diced tomatoes are ready to be added later in the process, enhancing the flavor of your Mexican Tomato Rice and Beans.
Step 3: Sauté the Aromatics
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add 6 minced garlic cloves and optional diced jalapeño (seeds removed for less heat). Sauté for about 1-2 minutes, or until fragrant and just golden. The sizzling sounds and the aroma filling your kitchen will signal that it’s time to add the beans.
Step 4: Mix in the Beans and Spices
Add one can of drained and rinsed black beans to the skillet, along with 1.5 teaspoons of kosher salt, 2 teaspoons of ground cumin, and 1 teaspoon of chili powder. Sauté the mixture for about 30 seconds, stirring well to combine the flavors. The beans will warm up, and colors will begin to meld beautifully, signifying readiness for the next step.
Step 5: Simmer with Tomato Juice
Pour in the reserved tomato juice mixture and bring it to a simmer. Allow the mixture to cook for 5-7 minutes, stirring occasionally until it reduces slightly and thickens. The bubbling sauce will envelop the beans, creating a savory base that complements your Mexican Tomato Rice and Beans perfectly.
Step 6: Combine Everything Together
Stir in the prepared diced tomatoes, ¼ cup of chopped fresh oregano, and ¼ cup of chopped fresh cilantro into the skillet. Fold in the cooked rice, mixing everything thoroughly until heated through. This process takes about 1-2 minutes and results in a colorful, aromatic dish that embodies the spirit of Mexican cuisine.
Step 7: Serve and Enjoy
Once everything is well combined and warm, serve your vibrant Mexican Tomato Rice and Beans immediately. The dish can be enjoyed on its own or as a delightful side to your favorite tacos or enchiladas. Watch as your family gathers around, enjoying the hearty and satisfying flavors.
Variations & Substitutions for Mexican Tomato Rice and Beans
Embrace the joy of customization with these delightful twists, elevating your dish to new heights!
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Corny Delight: Add corn kernels for a burst of sweetness and crunch, enhancing the dish’s texture and flavor profile.
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Chickpea Swap: Replace black beans with chickpeas for a nutty flavor and a different nutrient profile—each bite will surprise you!
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Veggie Boost: Sneak in additional veggies like bell peppers or zucchini for a colorful and nutritious mix that elevates every mouthful.
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Creamy Texture: For a richer finish, stir in a dollop of vegan or regular sour cream just before serving—this creates a hedonistic creamy layer.
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Zesty Lime: Squeeze fresh lime juice over the dish for a bright, zesty touch that compliments the spices beautifully.
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Herbal Twist: Substitute fresh oregano with fresh basil for a slightly different flavor that pairs well with the tomatoes.
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Heat It Up: Want more spice? Include additional jalapeños or drizzle your favorite hot sauce to turn up the heat!
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Delicious Burrito Bowl: Serve this rice and beans mixture in a warm tortilla bowl, topped with your favorite fixings for a fun, interactive meal the family will love.
For more yummy ideas, you might also enjoy my recipe for Crispy Chicken with Mozzarella Tomato or my flavorful Persian Inspired Rice.
How to Store and Freeze Mexican Tomato Rice and Beans
Fridge: Store leftovers in an airtight container for up to 3 days. Let it cool completely before sealing to maintain freshness and prevent moisture buildup.
Freezer: For longer storage, freeze in freezer-safe bags or containers for up to 3 months. Ensure the mixture is completely cooled before transferring to prevent ice crystals.
Reheating: To reheat, thaw overnight in the fridge and warm in a skillet or microwave. Add a splash of water to restore moisture if necessary.
Tip: This Mexican Tomato Rice and Beans dish freezes well, so you can enjoy delicious homemade meals anytime!
Make Ahead Options
These Mexican Tomato Rice and Beans are perfect for busy home cooks looking to save time during the week! You can prepare the rice up to 24 hours in advance; simply cook it according to the instructions, let it cool, and store it in an airtight container in the refrigerator. Additionally, you can sauté the garlic and jalapeño ahead of time, letting their flavors meld while storing them in the fridge for up to 3 days. To maintain their quality, store the tomato mixture and beans separately, then combine everything for reheating. When you’re ready to serve, just warm everything up in a skillet or the microwave, mix well, and enjoy a delicious, hearty meal with minimal effort!
Expert Tips for Mexican Tomato Rice and Beans
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Perfectly Cooked Rice: Ensure your rice is fully cooked before adding it to the mixture; this prevents a grainy texture that can diminish your dish.
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Customize the Spice: Adjust the amount of jalapeño and chili powder to match your family’s taste preferences; start with less and add more for extra heat!
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Fresh Ingredients Matter: Use fresh herbs and tomatoes when possible. They enhance the dish’s flavor, making your Mexican Tomato Rice and Beans truly vibrant.
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Flavor Boosters: For added richness, consider drizzling some lime juice over the finished dish or including a dollop of sour cream.
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Don’t Skip the Resting: Letting the cooked rice sit covered for 5 minutes is key; this helps it fluff up beautifully before mixing in with the other ingredients.
What to Serve with Mexican Tomato Rice and Beans
Pair this vibrant dish with mouthwatering sides and refreshing drinks to enhance your meal experience.
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Zesty Guacamole: Creamy avocado dip with lime and cilantro that adds a refreshing twist to your meal, balancing the flavors beautifully.
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Crispy Tortilla Chips: Perfect for scooping and adding crunch, these chips provide a delightful contrast to the soft texture of the rice and beans.
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Grilled Veggies: Asparagus, zucchini, and bell peppers tossed in olive oil and smoked paprika will introduce a smoky flavor that complements the freshness of the rice.
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Spicy Salsa Verde: A tangy, herby salsa made from tomatillos and cilantro to brighten your plate, offering a zingy kick that enhances every bite.
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Cheesy Quesadillas: A gooey blend of cheese and sautéed peppers in a crispy tortilla offers rich flavors and texture, making it a favorite alongside the rice dish.
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Coconut Lime Rice: Infuse your meal with a tropical twist by serving this subtly sweet and citrusy rice alongside the beans, creating a delightful fusion.
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Chilled Horchata: This sweet, creamy rice drink flavored with cinnamon will cool and complement the spicy notes of the tomato rice and beans, creating a harmonious dining experience.
Mexican Tomato Rice and Beans Recipe FAQs
How do I choose the right rice for this dish?
Absolutely! For the best texture, I recommend using medium grain rice as it cooks up fluffy and moist. If you want a healthier option, brown rice works wonderfully too; just be sure to adjust the cooking time according to the package instructions, as brown rice usually takes a bit longer to cook.
What are the best storage methods for leftovers?
Very! You can store your Mexican Tomato Rice and Beans in an airtight container in the refrigerator for up to 3 days. It’s important to let the dish cool completely before sealing it to keep moisture at bay. For longer storage, consider freezing it in freezer-safe bags or containers for up to 3 months.
Can I freeze this dish? If so, how?
Absolutely! To freeze, allow the Mexican Tomato Rice and Beans to cool completely. Then, transfer it to a freezer-safe bag, pressing out as much air as possible, or use a rigid container. Label with the date and store it in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in your fridge and reheat in a skillet or microwave, adding a splash of water if it seems dry.
What if I’m allergic to certain ingredients?
Very! This recipe is highly customizable. If you have an allergy to beans, you can substitute black beans with chickpeas or simply omit them altogether for a rice-focused dish. Always check ingredient labels for any hidden allergens, particularly in canned goods. If fresh herbs like cilantro aren’t to your taste, parsley works as a great alternative.
What should I do if my rice turns out mushy?
Oh no! If your rice ends up mushy, it often means it was cooked with too much water. To rectify this, you can try spreading the cooked rice on a baking sheet to cool and dry out a bit. Once it’s cooled, mix it gently into your bean mixture to help it regain some texture. Next time, measure your water carefully according to the type of rice you use to avoid this issue.
Zesty Mexican Tomato Rice and Beans in Just 30 Minutes
Ingredients
Equipment
Method
- Rinse rice under cold water until water runs clear. Cook in saucepan with 2 cups cold water and a pinch of salt. Simmer for 20 minutes and let sit for 5 minutes after cooking.
- In a measuring cup, combine the reserved juice from the diced tomatoes with enough water to create 1 cup total.
- Heat olive oil in a large skillet over medium-high heat. Sauté minced garlic and optional jalapeño for about 1-2 minutes until fragrant.
- Add the rinsed black beans, kosher salt, ground cumin, and chili powder. Sauté for about 30 seconds, stirring to combine.
- Pour in the tomato juice mixture and simmer for 5-7 minutes, stirring occasionally until it thickens.
- Stir in prepared diced tomatoes, fresh oregano, and cilantro. Fold in cooked rice, mixing until heated through.
- Serve immediately on its own or as a side to tacos.
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