There is something very comforting about the rice and bean combination. That’s why a lot of countries have their own version of a rice and bean dish. Like India’s Rajma chawal, Jamaican Rice and Peas, Persian Lubia Polo, or today’s recipe-Mexican rice with beans and corn. It’s a vegan and gluten-free one-pot dish that’s loved by everyone. If you love Mexican food and want to try an easy Mexican recipe at home, try this recipe. It’s easy to make and delicious.
Ingredient notes and substitute suggestions
Rice: Use any medium or long-grain rice. I have used basmati rice. You can also use brown rice to make this dish. However, it will take a longer time to get cooked. You can also make it fried rice style by using precooked rice. Beans: I have used home-cooked black beans and kidney beans, you can also add pinto beans. Canned beans can be used too, just rinse them before using. Onion: I love using red onion in my Indian and Mexican recipes but you can use brown onion too. Cilantro: If you don’t like cilantro, use spring onion greens. Jalapeno: If you don’t have jalapeno, use any hot green chili pepper. For a milder flavor, use poblano pepper. Sweet corn: Fresh, frozen, canned, all can be used but their cooking time will vary. I have used frozen sweet corn kernels in this recipe. Bell pepper: Red, orange, yellow, green, any variety can be used. You can also use different colors. Vegetable bouillon cube: If you don’t have vegetable bouillon cube, use vegetable stock to cook rice instead of water. Garlic powder: Fresh minced garlic can also be used in this recipe.
Step 2: Add chopped bell pepper and jalapeno. Saute for 2-3 minutes. Step 3: Add garlic powder and vegetable bouillon cube. Break the cube with the back side of the spatula and saute for a minute. You can also crumble the cube before adding it to the pan. Step 4: Add tomato paste and saute for a minute. Step 5: Add beans, corn kernels, and salt. Mix and cook for 1-2 minutes. Step 6: Add rinsed rice. Step 7: Saute rice for a minute. Step 8: Add water and chopped cilantro. Mix everything. Step 9: Cook covered for 20-25 minutes or until the rice is cooked and then turn off the heat. Step 10: Remove the lid only after 5 minutes of turning off the heat. Step 11: Add lime juice and more chopped cilantro. Step 12: Fluff rice with a fork. Your easy one-pot Mexican beans and corn rice is ready to be served.
I like to pair it up with sliced avocados or guacamole. The creamy avocado tastes amazing with it. You can also serve it with sour cream, a crunchy salad, pico de gallo, or tortilla chips. If you want to make a more filling meal, serve grilled corn, fajitas, tacos, or roasted vegetables with it. You can use the leftover bean rice to stuff in burritos or use it in burrito bowls too.
You can also freeze it in a freezer-safe container with a lid or zip lock bags for up to 3 months. To reheat, if the bean rice is frozen, thaw it first then reheat using any of the following options:
Frequently asked questions
More easy one-pot dinner ideas
I love one-pot meals. They make life in the kitchen so easy. If you are looking for vegan one-pot meal recipe ideas then the following recipes may be useful for you:
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