Mexican Rice & Beans

Mexican Rice & Beans


Mexican Rice and Black Beans

This tasty Rice and Black Beans dish can be thrown on a tortilla, on a bed of salad greens, or into a bowl. Loaded with mexican flavor and nutritious beans and spices.

Course Main Course
Cuisine Mexican
Keyword Diabetes Friendly, Heart Healthy, Kid Approved, No Salt, Vegan, Whole Food Plant Based
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author svg


  • 3 cups brown rice
  • 1 can tomato paste salt-free
  • 2 can black beans salt-free
  • 1 can diced tomato & green chilies salt-free
  • 2 tsp mexican oregano *note 1
  • 1 tbsp turmeric powder
  • 2 tsp adobo powder
  • 1 tsp cumin powder *note 2


  1. Cook rice according to package instructions. Instant rice is faster, but contains fewer of the nutrients than long-grain brown rice.

    While the rice is cooking, drain and rinse the black beans and tomato & chilies.

  2. Add tomato paste to rice, stir to incorporate

  3. Add spices, stir to incorporate

  4. Add black beans, and tomato/chilies to the rice mixture.

  5. Taste that shit. Add more mexican oregano if it isn't spicy enough for you.

Recipe Notes

*1. Mexican Oregano is spicier than the oregano that is typically used in Italian foods. Two tsp is not going to be very strong; add more depending on preference.

*2. Some people LOVE cumin. I appreciate it, but a little bit goes a long way. As with everything, season to your tastes.

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