Name: Mexican Bean Rice Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: A cup of brown rice; 1 can black beans (drained and rinsed); 100 g frozen sweetcorn; 1 large carrot (roughly chopped); 1 pepper (red or yellow, roughly chopped); 1 red onion (finely chopped); 1 tbsp tomato puree; 2 cups vegetable stock; 1 tbsp paprika; 1 tsp cumin; Chilli to taste

mexican bean rice recipe in serving bowl

When you hear rice and beans, it probably doesn’t spark you with excitement. It sounds quite bland; it’s what they feed people in the jungle when they haven’t won food. As vegans, we hear a lot about this magic pairing because they make a whole protein together. And it doesn’t have to be boring; both are staples in a Mexican diet, so today we’re making a Mexican rice recipe with black beans.

This recipe is very budget friendly and only requires one pan, so it’s convenient too.

Nutritional Information

This recipe comes in at just under 20g of protein and fibre per serving. It also provides the full RDA of vitamins C and A, as well as being high in several B vitamins.

Cost

The full cost breakdown can be found here, but this recipe costs £2.10 per full recipe and £1.05 per portion. This recipe serves two large servings, so that could also reduce depending on how you serve it.

Vegan Mexican Rice Recipe

This recipe is a great main or side dish, can be made in larger batches to reheat or served in smaller portions.

This recipe is gluten free, dairy free, soy free, nut free and vegan

5 from 1 vote

Mexican Bean Rice Recipe

Course Main Course

Cuisine Mexican

Keyword Mexican bean rice recipe, Vegan Rice Recipe

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 2

Ingredients

A cup of brown rice
1 can black beans drained and rinsed
100 g frozen sweetcorn
1 large carrot roughly chopped
1 pepper red or yellow, roughly chopped
1 red onion finely chopped
1 tbsp tomato puree
2 cups vegetable stock
1 tbsp paprika
1 tsp cumin
Chilli to taste

Instructions

Heat up a little olive oil or water in a large pan and add the chopped onion, garlic, pepper and carrot. Lightly fry for about 3-5 minutes.
Add in the rice along with the spices. Stir and leave to cook for a few minutes.
Add in the tomato puree, mix thoroughly and cook for 2 minutes.
Pour in your vegetable stock, beans and sweetcorn. Bring to the boil, then turn down the heat and simmer with a lid on for around 25-30 minutes. Make sure the rice doesn't stick to the pan, so stir occasionally and add some extra stock/water if needed.
When the rice has fully cooked, you're ready to serve.

Serve and enjoy!

Do you think of nice things when you think of rice and beans or does your mind go to the jungle?

Until next time,

Sophie