I have many versions or rice and beans that I cook up in my kitchen on a regular basis, and I’ve shared a few of them on this site, including my Cuban rice and beans, spicy vegan jambalaya, and of course my one-pot Spanish rice and beans. The latter in particular has become a real reader favorite around here, so I decided to share something similar, but this time it’s Mexican rice and black beans. You’ll find the seasoning blend to be a bit different, and whereas the Spanish rice includes olives, this Mexican rice dish instead is made with sweet corn and a touch of lime. This dish is excellent all by itself and definitely hearty enough to make a meal of, but it’s also excellent as a side, or for stuffing in tacos and burritos. And it all cooks up in one pot. So easy!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Avoid peeking at your rice as it cooks, as much as possible. You don’t want to let the steam escape! If you need to lift the lid towards the end of cooking, be quick. Better yet, use a pot with a clear lid.
More Mexican-Inspired Recipes
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