This quick and easy Mexican side dish, made with common store cupboard ingredients, can be ready in just 30 minutes. It’s vegan and naturally gluten-free too!
My husband and I are big fans of Spicy Mexican Rice, something we were 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 we 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, we’re currently carless. Our ancient Toyota Rav finally packed it in and we’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
- onion
- garlic
- 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)
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HOW TO MAKE THIS SPICY MEXICAN RICE AND BEANS RECIPE
Step 1: heat the oil in a heavy-based saute pan and saute the garlic, onions and carrots.
Step 2: add the rice and saute until it begins to toast and turn golden.
Step 3: add the passata, vegetable stock, chilli paste and tomato puree. Bring to the boil.
Step 4: add the beans, rice, peas and spices.
Step 5: pop the lid on and cook until the rice is tender.
Step 6: 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 THIS SPICY MEXICAN RICE AND BEANS RECIPE
We like to serve our 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
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
- 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
Instructions
- 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.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Cecilia Keinapel says
Wow this recipe looks amazingly delicious and I would love to try making it one day 🙂
Charli Bruce says
I make something quite similar to this but, your recipe sounds really good. Definitely going to try x
Candice Nikeia says
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!
Kara says
My kids are just getting into Mexican food so will have to try this with them
Emily Leary says
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.
Katrina says
This looks beautiful I love Mexican food Bet this would be tasty in a burrito
MELANIE EDJOURIAN says
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!
Jenni says
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
Angela Ricardo Bethea says
My husband likes mexican rice. I would totally love to cook this for him. Thanks for sharing this!
Anosa says
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
Rhian westbury says
I am a huge fan of spicy rice so this looks really tasty x
Ana De- Jesus says
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!
Rebecca says
This looks amazing! I need to get my meal plan game back on form.
Sarah Bailey says
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.
Jess says
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.
Olivia Thristan says
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.
Mellissa Williams says
I must admit I adore Uncle Bens Mexican rice, but you have inspired me to create my own now Elizabeth
Dannii says
I love making Mexican rice. It’s a great budget way to bulk out things like burritos and tacos.
Sally - My Custard Pie says
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.
Katie | Healthy Seasonal Recipes says
Glad to see you’re making the most of being carless. I appreciate the freezing tips!
Priya Shiva says
Such a flavorful rice dish! I love using basmati rice too! It adds such fragrance to any rice dish..
Danielle Wolter says
This sounds amazing! I love that you used basmati rice, what a great idea. I’m def going to try this 🙂