Mexican Rice + Beans Bowl

An easy meal that came together around two crowd pleasing favorites

Mexican Rice + Beans Bowl

Simple, cozy & yummy!

While we try lots of new recipes, there are some that are always on the menu… this duo is one of them. Super easy, flavorful and crowd-pleasing, they are extremely versatile and can served with vegetables and any additional protein of choice.

My plate:  Rice, black beans, roasted Brussel Sprouts, fresh baby spinach and avocado.

Mexican Rice recipe adapted from Test Kitchen, the rice is briefly cooked on the stove with some tomatoes, onions, jalapeño, garlic and vegetable broth, then baked in the oven.  Quick Simmered Beans recipe from Minimalist Baker are seasoned with cumin & chili powder.

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Mexican Rice + Beans Bowl
Two of our favorites make the basis for a simple, delicious and cozy meal. Mexican Rice adapted from Test Kitchen. Quick Simmered Black Beans from Minimalist Baker.
Recipe type: Dinner, Sides, Veggies
Cuisine: Gluten-free, Vegan, Vegetarian
Mexican Rice
  • 2 large or 3-4 small tomatoes, cored and quartered
  • 1 onion, coarsely chopped
  • 2 jalapeno peppers, stemmed, seeded & minced (we have made this with only 1 jalapeño and equally delicious)
  • 1 jalapeño pepper, stemmed and minced, include seeds (this 3rd jalapeño is optional, depending on how spicy you want it)
  • ⅓ cup canola or vegetable oil
  • 2 cups long grain white rice, rinsed
  • 4 cloves garlic, minced
  • 2 cups vegetable or chicken broth
  • 1 Tbsp gluten-free tomato paste
  • 1½ tsp salt
  • ½ cup fresh cilantro, chopped
Quick Simmered Black Beans
  • 1 15-ounce can black beans
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • kosher salt to taste (1/8 - ¼ tsp)
Roasted Brussel Sprouts
  • 1 lb container brussel sprouts, halved
  • avocado or olive oil
  • kosher salt
½- 1 cup fresh baby spinach
½ avocado
Mexican Rice
  1. Preheat the oven to 350 degrees
  2. Place tomatoes and onion in a food processor and pulse until smooth. Transfer liquid to a 4 cup measuring cup and spoon off excess as needed to get to 2 cups.
  3. Heat oil in a Dutch oven over medium high heat for 1 to 2 minutes. Drop a few grains of rice into the oil. If the grain sizzles, oil is ready. Add rice and cook, stirring frequently until rice is a light golden & translucent, about 6-8 minutes.
  4. Reduce heat to medium. Add garlic & seeded jalapeño and cook, stirring constantly for about 1 minute.
  5. Add in tomato-onion mixture, broth, tomato paste and salt. Bring to a boil.
  6. Cover and transfer pot to the oven. Bake for 30-35 minutes, stirring once at 15 minutes. Liquid will absorb and rice will be tender.
  7. Remove from oven, fold in cilantro and final jalapeño to taste. Only one person in my family likes the additional jalapeño so I leave it out to be added individually.
Quick Simmered Black Beans
  1. Add beans including liquid to a small saucepan over medium heat. Stir in spices and bring to a simmer. Let cook for 10-15 minutes, longer if you have time, stirring occasionally.
Roasted Brussel Sprouts
  1. Preheat oven 400 degrees
  2. Toss brussel sprouts in oil. Spread in a single layer on baking sheet. Sprinkle with salt to taste. Bake for 30 minutes or until crispy.

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