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Top down image of spicy Mexican rice garnished with fresh coriander leaves.

Spicy Mexican Rice and Beans Recipe

Published on May 29, 2018 • Last updated June 22, 2021 by Elizabeth Atia
Jump to Recipe Print Recipe

Bring a taste of Mexico to your dinner table with this quick and easy one-pan spicy Mexican rice and beans recipe. Made with white rice, tomato passata, kidney beans, sweet corn, red peppers and the delicious flavours of smoked chilli paste, cumin and coriander, this vegan and naturally gluten-free recipe is ready in just 30 minutes.

Side on view of a white bowl filled with Mexican rice and beans, with a Rangemaster in the background. There's a rustic red cast iron kettle on the Rangemaster top.

Table of Contents

  • How can I spice up white rice?
  • Ingredients you’ll need…
  • How to make spicy Mexican rice and beans
  • Is there a difference between Mexican rice and Spanish rice?
  • What’s the best rice for spicy Mexican rice?
  • What to serve with this spicy Mexican rice and beans recipe
  • Spicy Mexican Rice and Beans Recipe

How can I spice up white rice?

Make spicy Mexican rice and beans!

We eat a silly amount of rice in our house. Ever since I started cycle training, I am hungry, and I need fuel. I need the kind of carbohydrates that get where I want them to get, and fast, and white rice is perfect for that. It’s easy to digest, which means I can scoff a plate of this spicy Mexican rice for lunch and then smash out a 64-mile ride without bonking.

White rice on it’s own can get a bit… boring though, so here’s a recipe for you to spice it up a bit.

Top down image of spicy Mexican rice in a bowl garnished with fresh coriander.

Spicy Mexican rice and beans (aka Spanish rice) was something I was introduced to by those ready-made microwaveable rice sachets you can get from the supermarket.

I wish I had an authentic ‘trip to Mexico (or Spain)’ story to share with you, but no, I discovered this deliciousness simply by being lazy. Well, laziness combined with the fact that my car was in the garage and I couldn’t get to the supermarket to buy the Mexican rice I was craving one day a few years ago.

Inspired by this recipe, tweaked over the years, I’ve created my own spicy Mexican rice and beans recipe. 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.

The key ingredient for this recipe is the smoked Mexican chilli paste. Feel free to use half the quantity I’ve used if you prefer a more mild dish, but I like the smoky fire the chilli paste imparts. Alternatively, you can cool it down at the table with a dollop of soured cream or yoghurt on the side.

This recipe serves six people as a side or four as a main. Leftovers freeze very well too; simply defrost and reheat in a saucepan with a 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.

That’s it. That was the pre-recipe blurb no one reads.

(Did you actually read that? If so, let me know in the comments!).

Top down photograph of all the ingredients needed for spicy Mexican rice laid out on a wooden chopping board.

Ingredients you’ll need…

  • Long grain white rice – use basmati or your favourite long-grain white rice for this recipe.
  • Passata – the rice is cooked in sieved tomatoes, which infuses a delicious tomato flavour into every grain of rice.
  • Vegetable stock – stock made from a good quality stock cube or stockpot will do.
  • Kidney beans – tinned is fine; simply rinse them off before adding.
  • Sweetcorn – again, tinned is fine or use frozen.
  • Carrot – here, I prefer fresh as it has a better texture. Dice it into 5 mm pieces.
  • Red pepper – adds an extra serving of fresh vegetables.
  • Brown onion – this gets cooked with the carrot and some garlic at the start of the recipe for some extra flavour.
  • Garlic – because every good savoury recipe has garlic in it, right?
  • Cumin & coriander seeds – left whole, these are toasted in the pan along with the onions for maximum flavour.
  • Smoked paprika – adds a rich, smokey flavour to the rice dish.
  • Smoked Mexican chilli paste – that extra fiery smokiness that makes this dish awesome.
  • Tomato puree – for an extra tomato flavour boost.
  • Vegetable oil – to saute the carrots, onion and garlic.
  • Smoked sea salt – to taste.
  • Freshly ground black pepper – to taste.
  • Fresh coriander – to garnish.
  • Fresh chillies – finely sliced to garnish.
Top down collage of the six steps needed to make this super easy recipe.

How to make spicy Mexican rice and beans

  1. Heat the sunflower oil in a heavy-based saute pan and saute the garlic, onions and carrots for two minutes.
  2. Add the rice, cumin and coriander seeds and saute until the rice begins to toast and turn golden.
  3. Stir in the smoked Mexican chilli paste, tomato puree, passata and vegetable stock. Bring to the boil.
  4. Add the beans, red pepper, corn and peas.
  5. Pop the lid on and cook for 15-20 minutes until the rice is tender.
  6. Remove the pan from the heat and leave it to sit for ten minutes. Fluff and serve garnished with fresh coriander leaves and finely sliced chilli peppers.

Is there a difference between Mexican rice and Spanish rice?

No, not really. Although the terms are used interchangeably as they pretty much contain the same ingredients. However, Spanish rice might include saffron instead of cumin, and the texture of Spanish rice is a bit firmer, while Mexican rice is soft and melts in the mouth.

Top down photo of Mexican rice in a large saute pan surrounded by fresh vegetables.

What’s the best rice for spicy Mexican rice?

Use your favourite long-grain white rice for this recipe, such as basmati, as it cooks quickly and fluffs up at the end without the stickiness you get from shorter grained rice.

What to serve with this spicy Mexican rice and beans recipe

I like to serve my spicy Mexican rice and beans recipe with some grilled meat – our local butchers do some rather fantastic seasoned pork loins that just take a few minutes to cook. Perfect for a simple midweek meal.

What would you serve with your spicy Mexican rice and beans? Let me know in the comments!

Top down image of spicy Mexican rice garnished with fresh coriander leaves.

Spicy Mexican Rice and Beans Recipe

Bring a taste of Mexico to your table with this easy one-pan spicy Mexican rice recipe. Made with white rice, tomato passata, kidney beans, sweet corn, red peppers, peas and the delicious flavours of smoked chilli paste, cumin and coriander, this vegan and naturally gluten-free recipe is ready in just 30 minutes.
5 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 343kcal
Author: Elizabeth

Ingredients

  • 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 rustica
  • 400 ml vegetable stock (I use a Knorr Stock Pot)
  • 1 tsp smoked Mexican 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
  • 400 grams tinned kidney beans drained and rinsed
  • 200 grams sweetcorn drained
  • 100 grams red pepper diced
  • 80 grams frozen peas
  • smoked sea salt to taste
  • freshly ground black pepper to taste
  • fresh coriander leaves to garnish
  • fresh red chilli finely sliced, to garnish
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Equipment

frying pan
measuring jug
wooden spoon
mortar and pestle

Instructions 

  • Heat sunflower oil in a large, heavy-based saute pan over a medium-high heat.
    Top down image of sunflower oil in a rather lovely looking copper tri-ply saute pan.
  • Saute the garlic, onions and carrots for two minutes.
    Image of saute pan with cooked garlic, carrot and onion in it.
  • Add the cumin seeds, coriander seeds and rice and saute for five minutes, stirring frequently, until the rice is toasted and golden.
    Image of saute pan with white rice toasted until golden.
  • Add the paprika, tomato puree, smoked Mexican chilli paste, passata and vegetable stock. Bring to the boil and then reduce the heat to medium-low.
    Image of pan with passata added.
  • Add the sweetcorn, red peppers, 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 and finely sliced red and green chillies.

Video

Nutrition

Sodium: 466mg | Calcium: 64mg | Vitamin C: 37mg | Vitamin A: 4019IU | Sugar: 8g | Fiber: 8g | Potassium: 652mg | Calories: 343kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 4g | Protein: 10g | Carbohydrates: 68g | Iron: 3mg

Environmental Information

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary – we’d love to see what you’ve been making!

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Category: 30 Minute Meals, Carbohydrates, Recipe, RiceTag: Mexican recipe, rice recipe

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

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Reader Interactions

Comments

  1. AISilva

    June 22, 2021 at 1:27 am

    5 stars
    My husband and kids love rice and we’re often stuck eating boring recipes. I can’t wait to try this one, it looks so flavorful and healthy. Thank you!

    Reply
  2. Serena

    June 22, 2021 at 12:24 am

    5 stars
    This looks so delicious! I love that it’s an easy quick recipe and it will give me leftovers to make a breakfast taco the next day 🙂

    Reply
  3. Amanda Dixon

    June 21, 2021 at 10:43 pm

    5 stars
    These rice and beans were so good! I love the flavor the chile paste and whole cumin seeds added. Thanks for a delicious recipe!

    Reply
  4. Alejandra

    June 21, 2021 at 9:03 pm

    5 stars
    This looks sooo tasty! Love that it’s ready in 30 minutes. I’m going to make this for breakfast burritos!!

    Reply
  5. Amina

    May 29, 2020 at 3:34 pm

    Yum! Can I put this in a burrito?

    Reply
    • Elizabeth Atia

      June 1, 2020 at 9:46 am

      I think that would be a rather fabulous use for this recipe! 🙂

      Reply
  6. Woody

    August 1, 2019 at 8:38 pm

    5 stars
    Really very tasty dish, made it twice now and it’s definitely one I’ll keep coming back to! Thank you.

    Reply
  7. Cecilia Keinapel

    June 4, 2018 at 10:11 pm

    Wow this recipe looks amazingly delicious and I would love to try making it one day 🙂

    Reply
  8. Charli Bruce

    June 2, 2018 at 8:15 am

    I make something quite similar to this but, your recipe sounds really good. Definitely going to try x

    Reply
  9. Candice Nikeia

    June 1, 2018 at 10:30 pm

    Wow this looks so delicious and I love how your can freeze it for later. This will be a great addition to my Taco Tuesday Nights!

    Reply
  10. Kara

    June 1, 2018 at 7:16 pm

    My kids are just getting into Mexican food so will have to try this with them

    Reply
  11. Emily Leary

    June 1, 2018 at 11:00 am

    This looks fantastic and so flavoursome! We love Mexican rice in our house and my 6 year old daughter would have it with every meal if she could so the idea of making a batch and freezing some will be music to her ears! Thanks for sharing.

    Reply
  12. Katrina

    May 31, 2018 at 9:55 pm

    This looks beautiful I love Mexican food Bet this would be tasty in a burrito

    Reply
  13. MELANIE EDJOURIAN

    May 31, 2018 at 2:45 pm

    Homemade is always better than shop bought!!! Love the look of the rice especially the Mexican slant. i’s great you can freeze it too!

    Reply
  14. Jenni

    May 31, 2018 at 11:19 am

    I love mexican so I am sure this would go very well in our house. I never think to freeze rice products so I am glad this can be frozen for meals another day

    Reply
  15. Angela Ricardo Bethea

    May 30, 2018 at 9:14 pm

    My husband likes mexican rice. I would totally love to cook this for him. Thanks for sharing this!

    Reply
  16. Anosa

    May 30, 2018 at 11:48 am

    Such a delicious and purse friendly meal – rice and beans is so tasty and so affordable too. I’m definitely going to be making this soon

    Reply
  17. Rhian westbury

    May 30, 2018 at 6:05 am

    I am a huge fan of spicy rice so this looks really tasty x

    Reply
  18. Ana De- Jesus

    May 29, 2018 at 10:18 pm

    Ooh a vegan Mexican dish? Now that is what I call a delicious and quick and easy dish to make. Rice and beans is one of the most simple but effective dishes and I love the Mexican twist!

    Reply
  19. Rebecca

    May 29, 2018 at 8:40 pm

    This looks amazing! I need to get my meal plan game back on form.

    Reply
  20. Sarah Bailey

    May 29, 2018 at 4:15 pm

    OK I most definitely need to try this – we are people who love rice as a side and making our own from scratch sounds 100% better than buying it.

    Reply
  21. Jess

    May 29, 2018 at 4:05 pm

    This is EXACTLY what I had in mind to make this week. What a weird coincidence that I came across this. I’m trying to cut my spending which means no more lunch time burritos – I bet this rice tastes insane in a burrito with some saucey tofu. Bookmarked to come back later! Thanks.

    Reply
  22. Olivia Thristan

    May 29, 2018 at 2:15 pm

    This looks amazing, I am actually doing some batch cooking today and I am adding this to the list! Got my mouth watering, I love packet rices for work lunches but there is nothing like making your own.

    Reply
  23. Mellissa Williams

    May 29, 2018 at 2:05 pm

    I must admit I adore Uncle Bens Mexican rice, but you have inspired me to create my own now Elizabeth

    Reply
  24. Dannii

    May 29, 2018 at 1:34 pm

    I love making Mexican rice. It’s a great budget way to bulk out things like burritos and tacos.

    Reply
  25. Sally - My Custard Pie

    May 29, 2018 at 12:57 pm

    I’m definitely making this for the freezer – what a great idea. I’m not driving right now either so know all about store cupboard recipes. Hope you get some wheels soon.

    Reply
  26. Katie | Healthy Seasonal Recipes

    May 29, 2018 at 12:12 pm

    Glad to see you’re making the most of being carless. I appreciate the freezing tips!

    Reply
  27. Priya Shiva

    May 29, 2018 at 10:52 am

    Such a flavorful rice dish! I love using basmati rice too! It adds such fragrance to any rice dish..

    Reply
  28. Danielle Wolter

    May 29, 2018 at 10:46 am

    This sounds amazing! I love that you used basmati rice, what a great idea. I’m def going to try this 🙂

    Reply

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About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

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“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

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