If you’re craving a hearty, comforting dish that’s full of flavor—but light enough for everyday meals—this Vegan Mexican Rice with Beans is a must-try. It’s perfect as a main course or a side, packed with fiber and plant protein, and absolutely vegan, gluten-free, and dairy-free.
Why This Recipe Shines
- Simple ingredients — nothing too fancy, most likely stuff you already have in your pantry.
- Full flavor, healthy profile — spices, salsa, beans, rice, all combined to satisfy without the heaviness.
- Meal-prep friendly & freezable — cook once, enjoy all week.
- Customizable — adjust spice level, swap beans, tailor to what you like.
What You’ll Need
Here are the core ingredients (quantities detailed in the recipe card below):
- Olive oil
- Onion (finely chopped)
- Garlic (minced)
- Sweet paprika
- Salt & pepper
- Cumin
- Chili powder (to taste)
- Long‑grain rice (like basmati or jasmine)
- Vegetable broth
- Salsa (store‑bought works great)
- Black beans (drained and rinsed)
- Fresh coriander (cilantro)
- Lime (for serving, optional)
How to Make It
- Sauté aromatics: Heat olive oil in a large skillet over medium, add chopped onion, cook ~5 mins until soft. Add garlic & spices (paprika, cumin, chili powder, salt & pepper) and cook another couple minutes, stirring.
- Toast the rice: Add your rice, stir for 1‑2 minutes so it picks up flavor.
- Simmer: Pour in vegetable broth and salsa. Bring to boil, then reduce to simmer. Cover, cook until rice is tender (≈20‑25 minutes). Check occasionally; add a splash of water if it dries too fast.
- Add beans: Remove from heat, fold in the drained black beans gently.
- Serve: Garnish with fresh coriander and a squeeze of lime.
Tips & Variations
- Want it spicier? Use a hot salsa or add more chili powder / chopped fresh chilies.
- No black beans on hand? Swap in pinto beans, kidney beans, or even chickpeas.
- Want smoother texture? Use smooth salsa instead of chunky, or pulse it.
- For color & extra nutrition, stir in diced bell peppers or corn.
- To store: cool quickly (spread out on tray helps), then refrigerate in airtight container. Should keep 1‑2 days. Reheat with a splash of water so it doesn’t dry out.
Nutrition Highlights
This dish delivers a balance of complex carbs, fiber, and plant protein (from the beans). It’s satisfying, and because it’s all vegan and gluten‑free, it fits many dietary needs.
Serve It With…
- Tortillas or warm corn chips
- Guacamole or sliced avocado
- A crisp salad (like a citrusy coleslaw or cucumber & tomato)
- Pickled jalapeños for a tangy kick