Easy Mexican rice with chipotle and black beans

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

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 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 

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.

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!

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

 

MetricUS Customary

 

1x2x3x

• 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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