Tex-Mex Rice and Beans - The Stay At Home Chef

Tex-Mex Rice and Beans is a quick and easy favorite that’s super inexpensive, yet still delicious. You’d be surprised by the flavor you can develop in 40 minutes. Get your fill of rice and beans that’s moist and fluffy every time and never dry. Serve as a side dish or use as your main meal.

When you want to treat yourself, try our Carne Asada Burritos or Chimichangas.

Why Our Recipe

Give yourself a super flavorful option for the ultimate inexpensive staple dish of rice and beans.
Seasoned with the classic Tex-Mex flavors of garlic, cumin, and chili powder.
Fill up as a main meal or use it as a side dish. It’s loved either way.

Plates full of Rice & Beans, Mexican with limes.

Our goal was to give you a delicious take on good old rice and beans. We use chili powder, cumin, and garlic for that signature Mexican flavor. It’s cooked in tomato sauce for the Mexican-rice vibe. Top it all off with a sprinkle of freshly chopped cilantro and a squeeze of fresh lime for a little extra burst of flavor.

Ingredient Notes

Overhead image of Ingredients for Rice & Beans, Mexican laid out on tabletop.

Cooking Oil: You can use any neutral cooking oil like olive, canola, avocado, or vegetable oil.
White Onion: White onions have a sharper flavor, but yellow onions also work.
Long Grain Rice: Use a good quality long grain rice for the best texture, like Jasmine or Basmati. The generic bags labeled as just ‘long grain white rice’ are more likely to end up mushy.
Garlic: Fresh garlic really brings this recipe to life. You could substitute with 1 teaspoon garlic powder, but a little freshly minced garlic is preferred.
Black Beans: Make sure to drain well to remove excess liquid. We also recommend giving them a little rinse in a colander.
Chicken Broth: Using a low-sodium option allows you to best control the flavor so you can keep the saltiness under your control.
Tomato Sauce: This is just that smaller can of pureed tomatoes labeled simply as tomato sauce.
Lime Wedges: Finish with a squeeze of fresh lime juice! A little zing adds a lot.
Cilantro: Give it a little pop of color at the end that’s also adding flavor, or leave it out if cilantro isn’t your thing.

Toasting Spices

Adding your spices directly to a hot pot or pan is a little chef’s tip that gives you the best flavor from your spices. All you have to do is stir constantly so the spices don’t burn for about 1 minute. It’s simple, but this allows the natural oils in the spices to release, which is where the best flavors from the spices come out.

Add Some Heat

If you’re looking for a little spice so you can feel the burn, feel free to customize the flavor by adding a 1/2 to 1 teaspoon cayenne pepper or 1/2 to 1 teaspoon red pepper flakes. You can also add in a diced jalapeño to cook with your onion for even more of kick!

Wooden spoonful of Rice & Beans, Mexican, in a skillet.

The Right Pot

You will need a lidded pot or skillet for this recipe. This is crucial, because the lid traps in the moisture, which creates perfect, fluffy rice and beans. A 12-inch skillet is big enough to fit all of this, but you’ll need to make sure you have a lid for it. A 4-quart saucepan is a great option, or a 4-quart braiser is great, which is pretty much just an extra-deep skillet.

Storage & Reheating Instructions

Refrigerate any leftover rice and beans in an airtight container. They will stay good for up to 3 days.

Freeze completely cooled rice and beans in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat on the stove in a pot over medium heat. Add a splash of chicken broth or water to help rehydrate the rice and beans. Stir occasionally until heated through, about 10-15 minutes.

Microwave in 30-second increments, stirring in between for even heating. Add a little broth or water if it looks dry and continue heating in 30-second increments until warmed through.