This quick and easy Mexican rice side dish, made with common store cupboard ingredients, can be ready in just 30 minutes. It’s vegan and naturally gluten-free too!
I love Spicy Mexican Rice, something I was introduced to by good old Uncle Ben’s and their microwaveable rice sachets.
I confess, sometimes life gets a bit too busy to be spending loads of time cooking, or sometimes I just can’t be bothered.
I know rice is a generally a quick and easy dish to make, but I do often pop those Uncle Ben’s ready-made rice sachets into our shopping trolley when they’re on offer.
However, I’m currently carless.
My ancient Toyota Rav finally packed it in and I’ve decided to stop pouring money into it and look into getting a new one.
In the meantime, I’m pretty much stuck in the village, which means no supermarket shops for offers, and I had a craving for some Spicy Mexican Rice & Beans yesterday – so I made some!
Inspired by this recipe, I created my own Mexican-style spicy rice. I don’t know how authentic my recipe is, given that I’ve never been to Mexico, but I do like the intense flavours of this dish.
It’s made mostly from store-cupboard ingredients too, which means it’s a lot cheaper to make than buying ready-made sachets. We buy our basmati rice in bulk too, which saves even more pennies.
Ingredients for this spicy Mexican rice and beans recipe
- basmati rice
- passata (sieved tomatoes) or a good quality tomato sauce
- vegetable stock (I use a Knorr vegetable stock pot)
- tinned kidney beans in water
- tinned sweetcorn with peppers
- a carrot or two
- frozen peas
- whole cumin and coriander seeds, toasted and ground in a mortar and pestle
- smoked paprika
- dried chilli
- smoked Mexican chilli paste – I use Gran Luchito
- tomato puree (aka tomato paste) for extra tomato flavour
- vegetable oil
- smoked sea salt and freshly ground black pepper, to taste
- fresh coriander leaves, to garnish (optional)
How to make spicy Mexican rice and beans
- heat the oil in a heavy-based saute pan and saute the garlic, onions and carrots.
- add the rice and saute until it begins to toast and turn golden.
- add the passata, vegetable stock, chilli paste and tomato puree. Bring to the boil.
- add the beans, rice, peas and spices.
- pop the lid on and cook until the rice is tender.
- remove from heat, leave it to sit ten minutes then fluff and serve garnished with fresh coriander leaves.
This recipe serves six people as a side and any leftovers freeze very well. Simply defrost and reheat in a saucepan with a little splash of water. You can jazz it up even more by adding in a couple of handfuls of chopped seasonal greens towards the end of cooking too.
What to serve with spicy Mexican rice and beans
I like to serve my spicy Mexican rice and beans with some grilled meat – our local butchers do some rather fantastic seasoned pork chops and beef steaks that just take a few minutes to cook.
Alternatively, you might like Jacq’s Mexican Sweet Potato and Puy Lentil Mole, Kavey’s Shakshuka Boats, Choclette’s Pulled Jackfruit in a Homemade Rich Smoky Barbecue Sauce or how about Bintu’s Chocolate Roast Beef with Mexican Spices? You might also like Camilla’s ActiFry Chicken Thighs.
What would you serve with your spicy Mexican rice and beans? Let me know in the comments!
Spicy Mexican Rice and Beans Recipe
- 1 tbsp sunflower oil
- 2 garlic cloves finely chopped
- 1 medium onion finely chopped
- 100 grams carrot peeled and diced
- 300 grams basmati rice
- 225 ml passata
- 400 ml vegetable stock (I use a Knorr Stock Pot)
- 1 tsp smoked chilli paste or 1 tsp chilli powder, to taste
- 1 tbsp tomato puree
- 1 tsp whole cumin seeds toasted and ground
- 1 tsp whole coriander seeds toasted and ground
- 1 tsp smoked paprika
- 198 grams tinned sweetcorn with peppers drained
- 400 grams tinned kidney drained and rinsed
- 80 grams frozen peas
- smoked sea salt to taste
- freshly ground black pepper to taste
- fresh coriander leaves to garnish
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- Heat sunflower oil in a large, heavy-based saute pan over a medium-high heat.
- Saute the garlic, onions and carrots for two minutes.
- Add the rice and saute for five minutes, stirring frequently, until the rice is toasted and golden.
- Add the chilli paste, tomato puree, passata and vegetable stock. Bring to the boil and then reduce the heat to medium-low.
- Add the spices, corn, kidney beans and frozen peas, stir until combined and then pop the lid on and cook for 15-20 minutes, until the rice is cooked.
- Remove from the heat and leave to sit for 10 minutes with the lid on, then fluff and serve garnished with fresh coriander leaves.