Mexican Red Rice & Black Beans
Fluffy Mexican red rice cooked in a tomato‑onion broth and folded with warm black beans for a simple, deeply flavorful side dish that pairs perfectly with carnitas, tacos, enchiladas, or any Mexican‑inspired dinner. Ready in about 25 minutes and ideal for weeknights.
Servings: 4
Calories: 210kcal
Ingredients
Rice
- 1 cup long‑grain white rice
- 1 tbsp olive oil
- ¼ cup finely diced onion
- 1 clove garlic minced
- 2 tbsp tomato paste
- 1 ¾ cups chicken broth or water + bouillon
- ½ tsp kosher salt
- ½ tsp ground cumin
- ¼ tsp chili powder optional
- 1 jalapeño pepper (kept whole, not sliced)
Beans
- 1 cup cooked black beans or ½ can, drained and rinsed
- Pinch of salt
- Squeeze of lime optional but excellent
Instructions
Toast the Rice
- Heat olive oil in a saucepan over medium. Add rice and cook 2–3 minutes until lightly golden.
Blend the Tomato Base
- In a food processor, combine the tomatoes, onion, garlic, tomato paste, cumin, chili powder, and salt. Blend until completely smooth.
Add Tomato Mixture to the Rice
- Pour the blended tomato mixture into the toasted rice. Cook 1–2 minutes, stirring, until the mixture thickens slightly and coats the grains.
Add Broth, Jalapeño & Beans
- Pour in the chicken broth. Nestle the whole jalapeño pepper into the pot. Add the rinsed black beans. Stir once, bring to a simmer, then reduce heat to low.
Cover and Cook
- Cover tightly and cook for 15 minutes. Turn off the heat and let the rice sit, covered, for 5 minutes.
Remove Jalapeño & Fluff
- Lift out the whole jalapeño and discard. Fluff the rice with a fork and add a squeeze of lime. Taste and adjust seasoning.
Serve
- Serve warm with carnitas, tacos, enchiladas, or grilled chicken.
Notes
- Toasting the rice is essential for texture.
- Tomato paste gives deeper flavor than canned tomatoes.
- Add lime at the end for brightness.
- Pairs perfectly with Weeknight Pork Carnitas
