How to Make Mexican Black Beans and Rice - A Step-by-Step Guide

Mexican black beans and rice is a classic dish that showcases the vibrant flavors of Mexican cuisine. This recipe brings together the earthy richness of black beans, the savory goodness of rice, and a perfect blend of spices to create a comforting, satisfying meal that's perfect for any occasion.

With its roots in traditional Mexican cooking, this dish offers a hearty and delicious combination of ingredients that have been enjoyed for generations. Whether you're looking for a quick an...

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Ingredients

  • 2 tablespoons coconut oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 stalks celery, chopped
  • 1 tomato, chopped
  • ½ cup frozen corn
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh cilantro
  • 1 (15 ounce) can black beans, rinsed and drained
  • ½ cup mild salsa
  • ¼ cup water, or as needed
  • 2 cups cooked white rice
  • salt to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
  • Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
  • Remove from the heat and stir in cooked rice until coated. Season with salt.
  • Nutrition

    304 cal.

    • Total Fat: 8g
    • Saturated Fat: 6g
    • Sodium: 669mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 10g
    • Total Sugars: 3g
    • Protein: 11g
    • Vitamin C: 11mg
    • Calcium: 81mg
    • Iron: 4mg
    • Potassium: 670mg