This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.

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  • Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.

  • Remove from the heat and stir in cooked rice until coated. Season with salt.

Nutrition Facts

304 calories; protein 10.5g; carbohydrates 49.7g; fat 8g; sodium 668.8mg. Full Nutrition
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Reviews (1)

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Most helpful positive review

Rating: 5 stars
04/06/2020
Very good!! I made taco salads with this, but it could be eaten by itself as a side. The next time I would add onions, because I like onions! Fun recipe for Mexican night! Read More
(2)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/06/2020
Very good!! I made taco salads with this, but it could be eaten by itself as a side. The next time I would add onions, because I like onions! Fun recipe for Mexican night! Read More
(2)
Rating: 5 stars
04/12/2021
I used olive oil instead of coconut oil and then added a heaping tablespoon of shredded coconut towards the end of cooking. It was great! Read More