ricebeanspepper
Mexican-Inspired Rice and Beans
Rice, beans, peppers, corn and tomatoes cook together in one pot before being finished with spring onions, coriander and citrus.
From YouTube · Dec 10, 2025
Rice, beans, peppers, corn and tomatoes cook together in one pot before being finished with spring onions, coriander and citrus.
15 min
Cook time
4 servings
Yield
Ingredients
19 ingredients- 1 Cup / 200g White Basmati Rice (washed thoroughly with water)
- 2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
- 3 Tablespoon Olive Oil
- 1 +1/2 / 200g Cup Onion - Chopped
- 1 Cup / 150g Green Bell Pepper - Chopped
- 1 Cup / 150g Red Bell Pepper - Chopped
- 2 Tablespoon Garlic - finely chopped
- 3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
- 1 Teaspoon Cumin
- 1 Teaspoon Paprika
- 1/4 Teaspoon Cayenne Pepper or to taste
- 1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
- 1 cup to 1+1/3 cup / 250 to 325ml Vegetable Broth
- Salt to Taste
- 1+1/2 cup / 100g Green Onion - chopped
- 1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
- OPTIONAL - Lime or Lemon juice to taste
- Black pepper to taste
- Drizzle of extra virgin Olive oil
Method
9 steps- Thoroughly wash the rice a few times until the water runs clear. Drain the black beans and set both aside.
- Use a wide pot to cook the dish to ensure the rice cooks evenly without getting mushy.
- Add olive oil, onion, red and green bell pepper, and salt to the heated pot. Fry on medium high heat until the onions and peppers start to brown.
- Once the onion starts to brown, add garlic and fry for about 1 minute or until fragrant.
- Add strained tomatoes, cumin, paprika, and cayenne. Mix well.
- Add the washed rice, black beans, corn kernels, salt, and vegetable broth. Mix well.
- Bring to a boil, then cover and cook on low heat for about 15 minutes or until the rice is cooked but not mushy.
- Uncover and turn off the heat. Add chopped green onion, cilantro, lemon juice, black pepper, and drizzle of olive oil. Mix very gently.
- Cover and let it rest for 5 minutes before serving.
Recipe notes
Helpful tips
- Wash the rice thoroughly until the water runs clear.
- Use a wide pot so the rice cooks evenly.
- Let the cooked rice rest, covered, for 5 minutes before serving.
- Stir gently after cooking to avoid breaking up the rice.
Equipment
- Wide saucepan or pot with lid
- Knife
- Chopping board
- Wooden spoon
Storage
Store in an airtight container in the refrigerator for 3 to 4 days. Reheat thoroughly before serving.
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