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Home » Recipes » Main meals

Easy Mexican rice with chipotle and black beans

July 6, 2015 by Mandy Mazliah 6 Comments

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mexican rice
mexican rice in black frying pan
mexican rice in black pan
mexican rice topped with limes and coriander in frying pan

This easy Mexican rice is a brilliant one pan meal or side that the whole family can enjoy. Packed with flavour and full of beans and veggies this delicious side dish goes well with any Mexican meal. Suitable for vegetarians and vegans.

Mexican rice in wok

Mexican rice is such a great family meal. Here's why we love it:

  • made in one pan
  • full of energy - carbs (rice) and protein (black beans)
  • packed with veggies - corn, peppers, onion, garlic, tomatoes (technically a fruit of course)
  • so flavoursome
  • easy to adapt - leave out the chipotle and salt for young babies
Mexican rice in frying pan

Suitable for babies/toddlers?

This is a great vegan meal or side dish that the whole family can enjoy.

If serving to babies or toddlers simply leave out the chilli (chipotle) and the salt.

What to serve with Mexican rice?

Although this Mexican rice can be served on its own, I think it's at its most delicious when served as part of a spread of other dishes.

Other recipes that you could serve with this Mexican rice include:

  • guacamole
  • tortillas/flatbreads
  • refried beans
  • pulled jackfruit
  • paprika roasted corn on the cob
  • salsa
  • sweetcorn fritters
  • bean chilli
  • spicy sweet potato wedges
  • quesadilla
  • burrito bowl
Chipotle rice in pan on wood background

What is chipotle?

Chipotle is a simply a jalapeño chilli that has been smoked. It's common in Mexican cookery.

I absolutely love the flavour. It adds the most gorgeous taste to everything I've made with it without being overly spicy.

Chipotle also works well in guacamole, in veggie chilli, with beans, with any taco filling or mixed with a tomato sauce for potatoes.

Ingredients

To make Mexican rice you'll need the following ingredients (full recipe and quantities are in the recipe card below):

  • 1 tbsp olive oil
  • 1 onion 
  • 2 cloves garlic 
  • 1 tsp chipotle paste or dried chipotle
  • 1 red pepper (capsicum)
  • 100 g sweetcorn 
  • 400 g tinned chopped tomatoes
  • 400 g tinned black beans 
  • 200 ml vegetable stock
  • 160 g basmati rice
  • salt and pepper 
Close up of Mexican spiced rice in pan with coriander and lime

Storage

If you have leftovers they can be stored in the fridge or freezer for use another time.

Many people worry about reheating rice in case of food poisoning. It is possible to safely store and reheat rice as long as it is cooled and placed in the fridge (or freezer) as quickly as possible.

To aid cooling you may wish to spread it out on a cold tray or dish.

As soon as it's cold transfer to an airtight container. Label and date.

Fridge

Store in the fridge for up to three days. When ready to eat reheat until piping hot.

Freezer

Freeze for up to one month. When ready to eat defrost thoroughly in the fridge overnight and then reheat until piping hot.

More vegetarian rice recipes

  • Oven-baked rhubarb and strawberry risotto
  • Pea and mint risotto for babies
  • Summer vegetable pilau
  • Easy veggie fried rice
  • Jambalaya
  • Mushroom chilli with jacket potatoes
  • Green rice
  • Tofu fried rice

How to make Mexican rice

If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!

Please do not reproduce this recipe without permission.

mexican rice with limes and coriander in pan

Mexican-style chipotle rice

Mandy Mazliah
This vegetarian recipe for Mexican-style rice uses chipotle paste, which you can buy in a jar from the supermarket. Chipotle is a mild, smoky chilli and using a ready-made paste makes it really easy to adapt the amount you use to suit your tastes. Also suitable for vegans.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Mexican
Servings 4
Calories 380 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 teaspoon chipotle paste or dried chipotle or adjust to taste
  • 1 red pepper diced
  • 100 g sweetcorn fresh, tinned or frozen
  • 400 g tinned chopped tomatoes
  • 240 g tinned black beans (1 standard tin) drained and rinsed
  • 200 ml hot vegetable stock or boiling water
  • 160 g basmati rice rinsed*
  • salt and pepper to taste

To serve

  • small handful coriander leaves picked or chopped
  • 1 lime cut into wedges

Instructions
 

  • Heat the olive oil in a large non-stick pan over a medium heat.
  • Add 1 chopped onion, stir well, reduce the heat to medium-low and cover.
  • Cook, stirring occasionally for ten minutes or until the onion is soft and translucent.
  • Add 1 cloves garlic and 1 teaspoon chipotle paste, stir well and cook for a further minute.
  • Add a chopped red pepper and cook for another ten minutes, stirring occasionally, until the pepper is cooked.
  • Add 100g sweetcorn then pour in a tin of chopped tomatoes, the drained tin of beans, 160g rice and 200ml boiling water or hot vegetable stock.
  • Bring to the boil, then cover with a lid and cook on a low heat for 25-30 minutes until the rice is cooked through and most of the liquid has gone.
  • Add a little more water if needed but be careful not to add too much.
  • Season to taste with salt and pepper and serve with fresh coriander and lime wedges.

Notes

  1. Rinse the rice in cold water until the water runs clear for best results
  2. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 380kcalCarbohydrates: 72gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 372mgPotassium: 770mgFiber: 12gSugar: 7gVitamin A: 1236IUVitamin C: 56mgCalcium: 87mgIron: 4mg
Keyword chipotle rice, mexican rice
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mexican rice topped with limes and coriander in frying pan

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Reader Interactions

Comments

  1. Helen @ Fuss Free Flavours

    September 19, 2015 at 4:37 pm

    I am very late to this, but it looks lovely, and is just the sort of meal that I really like making and eating. Many thanks for linking up to #ExtraVeg

    Reply
    • Mandy Mazliah

      September 19, 2015 at 7:49 pm

      Thanks Helen, must make this again x

      Reply
  2. Isabella

    July 28, 2015 at 6:38 am

    What a gorgeous looking dinner! Love the smoky flavour combinations and the idea of having an egg on the top. Looks so delicious - I know what you mean about rice mess though, my little brother used to manage to get rice EVERYWHERE!

    Reply
    • Mandy Mazliah

      July 29, 2015 at 2:52 pm

      Thanks for commenting Isabella! I don't think I've given them rice since this meal...

      Reply
5 from 2 votes (2 ratings without comment)

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