• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Delicious plate
  • Home
  • Recipes
    • All Recipes
      • Breakfast
        • Pancakes
        • Chia Pudding
        • Oatmeal
    • Lunch/Dinner Recipes
      • Vegan
      • Vegetarian
      • 30 minutes or less
      • Salad
      • appetizer
      • Side dish
      • Soup
      • Sandwich
    • Healthy
    • Vegetarian
      • Breakfast
    • Vegan
      • Soup
      • Dessert
      • Salad
      • Pasta
      • Side dish
    • Dessert
      • Tart
      • Brownies
      • Muffins and Cupcakes
      • Cookies
      • Cake
      • candy
    • 30 minutes or less
    • Gluten free
  • About
  • Gallery
  • Subscribe
  • Food Photography Services
Home » Vegan

Vegan Mexican Rice with Beans

June 1, 2023 by Helena Leave a Comment

Jump to Recipe

This Vegan Mexican rice recipe is really easy to make and it is wonderful main course or side dish. I added some black beans for extra nutrients and protein to keep you full and satisfied for longer.

This recipe requires minimum prep work and uses simple ingredients. It is full of flavour and has a little kick to it, but that’s easy to adjust to your liking. This is a great meal prep that also freezes well. It’s gluten free, dairy free and vegan too!

Vegan Mexican rice and black beans plated on two plates with fresh cilantro and lime wedges

For more Mexican inspired dishes also checkout my Mexican stuffed sweet potato or my Mexican Avocado Toast for a light lunch or dinner. If you are in the mood for a burger I highly recommend these wonderful Black bean burgers.

Why you should make this vegan Mexican rice recipe:

  • It’s healthy
  • Easy to make
  • Full of flavour
  • Great meal prep
Ingredients for vegan Mexican rice and beans also known as Spanish rice

Ingredients:

This Vegan Mexican rice with beans requires minimum prep work and uses simple ingredients. This is what you need:

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

  • Olive oil
  • Onion, finely chopped
  • Garlic, minced
  • Sweet paprika
  • Salt and pepper
  • Cumin
  • Chili powder, depending on how spicy you like it
  • Basmati rice, or other long grain white rice, such as jasmine
  • Vegetable broth
  • Salsa (store bought)
  • Canned Black beans, drained and rinsed
  • Fresh coriander
  • Lime for serving, optional

See recipe card for quantities.

Instructions:

Instruction photo of ingredients being fried in a pan.

Start by heating a large skillet over medium heat and add the oil and the chopped onion. Cook for about 5 min until soft and translucent then add the garlic and spices, cook for an additional 2 min while stirring.

Once the onion is cooked, add the rice and stir while it cooks for 2 minutes.

pouring in broth to the frying pan with the rice

Pour in the broth and the salsa, bring the rice to a boil and then reduce to a simmer.

The cooked rice dish.

Cover the rice with a lid or foil, let it cook until the rice is tender, about 20-25 min. Check it so it doesn’t dry out while it’s cooking, if it starts looking dry, add a little water and place the lid back on. 

Adding the black beans to the cooked rice.

Take it off the heat and gently fold in the black beans.

Vegan Mexican rice and black beans in a pan garnished with cilantro and lime

Serve hot with a sprinkle of chopped cilantro and a squeeze of lime.

Vegan Mexican rice and black beans plated on two plates with fresh cilantro and lime wedges

Substitutions:

Spice: You can easily adjust the spice level in this recipe. I make mine a little milder for the kids and then you can add on some chili or hot sauce.

Black beans: I love black beans in this dish, really goes well with the Mexican flavours. But you can also substitute them with other beans or even chick peas. You could also leave them out completely.

Salsa: I like to use a chunky salsa with medium spice, if you like it spicier choose a hot variety. You can also use a smooth texture salsa but I like the pieces of tomatoes in this rice dish.

Vegan Mexican rice and black beans in a pan garnished with cilantro and lime

How to store cooked rice:

If you have any leftover Vegan Mexican rice from this recipe, here’s how to store it.

Don’t let the rice sit in room temperature for too long, get it cooled and in the fridge asap.

Too cool the rice quickly, spread it out in an even layer, a baking tray works well. Once cool, place it in an airtight container and into the fridge. Will keep for 1 to 2 days in the fridge.

How to reheat rice:

The easiest way to heat this Mexican rice dish is in the microwave. Simply place a portion on a microwave soft plate. Drizzle with just a little water and heat on high for about a minute or two. Stir the rice and microwave for another minute or until it is piping hot and steaming.

Close up of Vegan Mexican rice and black beans plated on two plates with fresh cilantro and lime wedges

FAQ

Is Mexican rice and black beans healthy?

Yes it is! A plate of rice and beans contains a lot of important nutrients like protein and fiber. A half cup of black beans contains 8 grams of protein and fiber!

Why does my Mexican rice taste hard?

If your rice is drying out or is still hard and crunchy after the 20-25 cook time you need to add more liquid and cook it for a while longer. Make sure it is covered properly so no steam escapes. Resist the urge to turn up the heat! This will just result in burnt rice at the bottom.

Why does my Mexican rice come out mushy?

Mushy or soggy rice is the result of overcooking the rice or adding too much liquid. Only add the amount recommended in the recipe to start and then add a ½ cup more liquid at a time if needed. Check the rice often at the end of the cook time to make sure it doesn’t over cook.

More recipes to try:

  • Summer Rolls with Peanut Butter Sauce
    Vegan Summer Rolls with Peanut Butter Sauce
  • Mexican Street Corn Avocado Toast topped with cilantro on a pice to parchment paper.
    Mexican Street Corn Avocado Toast
  • Mexican Lasagna in a casserole dish topped with avocado slices and cilantro.
    Vegetarian mexican lasagna
  • Butternut Squash Curry
    Vegan Butternut Squash Curry

I WOULD LOVE TO HEAR FROM YOU! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!

Vegan Mexican rice and black beans plated on two plates with fresh cilantro and lime wedges
Print
Vegan Mexican Rice with Beans
Prep Time
10 mins
Cook Time
30 mins
 

This vegan Mexican rice recipe is easy to make and a wonderful main course or side dish. It’s gluten free, dairy free and healthy!

Servings: 4 portions
Author: Helena
Ingredients
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 1 ½ teaspoon sweet paprika
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • ½-1 teaspoon chili powder depending on how spicy you like it
  • ½ teaspoon black pepper
  • 2 cups basmati rice, or other long grain white rice such as jasmine
  • 3 cups vegetable broth
  • 1 cup salsa (store bought)
  • 1 (400g) can black beans drained and rinsed
  • coriander and lime for serving, optional
Instructions
  1. In a large skillet heat the oil over medium heat and add the chopped onion. Cook for about 5 minutes until soft and translucent then add the garlic and spices, cook for an additional 2 minutes while stirring.
    Preparation photo of this vegan Mexican rice recipe
  2. Add the rice and stir while it cooks for another 2 minutes. Pour in the broth and salsa, bring the rice to a boil and then reduce to a simmer. Cover with a lid or with foil and let it cook until the rice is tender, about 20-25 minutes. Check it so it doesn't dry out while it's cooking, if it starts looking dry, add a little water and place the lid back on.

    pouring in broth to the frying pan with the rice
  3. Take it off the heat and gently fold in the black beans. Serve hot with a sprinkle of chopped cilantro and a squeeze of lime.

    Enjoy!

    Vegan Mexican rice and black beans in a pan garnished with cilantro and lime

More Vegan

  • Pouring maple syrup over a pice of overnight oats topped with blackberries.
    Blackberry Baked Oatmeal
  • The salad in a big bowl topped with peanuts and fresh cilantro.
    Carrot and cabbage salad
  • The bread on a cutting board with grapes and glasses of red wine.
    Red Wine Bread
  • A slice of the baked oats on a small plate topped with yoghurt, strawberries and maple syrup.
    Strawberry Rhubarb Baked Oatmeal

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Portrait photo of Helena

Hi, I'm Helena!

Welcome to my blog, The Delicious Plate!

Here you’ll find some of my favourite recipes that your family will love! Cooking and baking is my passion so please follow along and share what I create!

Learn more about me →

Salad recipes

  • The salad in a salad bowl topped with herbs and jalapeños.
    Southwest Quinoa Salad
  • The salad on a plate with a fork.
    Chickpea cucumber feta salad
  • Mediterranean tomato and cucumber salad served in a wooden salad bowl.
    Mediterranean tomato and cucumber salad
  • Lentil and chickpea salad served in a bowl topped with feta cheese and parsley.
    Lentil and chickpea salad
  • The mixed salad in a bowl topped with fresh basil.
    Mediterranean white bean salad
  • Indian chickpea salad served in a salad bowl with some cashew nuts and lime.
    Indian chickpea salad

Overnight Oats

  • The baked oatmeal in the baking dish cut into slices.
    Peach baked oatmeal
  • The baked oats in the baking dish cut into pieces.
    Strawberry banana baked oatmeal
  • The overnight oats in 2 glasses topped with fresh strawberries and chocolate chips.
    Chocolate strawberry overnight oats
  • The overnight oats in 2 glasses topped with banana slices and fresh blueberries.
    Blueberry banana overnight oats
  • A pice of the baked oats on a plate topped with yoghurt and sliced strawberries.
    Chocolate baked oatmeal
  • The overnight oats in glasses topped with yoghurt, fresh strawberries and granola.
    Strawberries and cream overnight oats

Soup

  • Roasted sweet potato and red pepper soup served in a bowl. topped with a drizzle of cream and some parsley and chili flakes.
    Roasted sweet potato and red pepper soup
  • The cooked soup in the pot topped with parsley and lime slices.
    Moroccan Lentil Soup
  • Spiced carrot and lentil soup served in a bowl topped with a swirl of coconut milk, cilantro and chili flakes.
    Spiced carrot and lentil soup
  • Sweet potato, coconut and chilli soup served in two bowls. Topped with cream, sliced chilli and cilantro.
    Sweet potato, coconut and chilli soup
  • Lentil quinoa soup in a white bowl topped with lemon slices and chopped parsley.
    Lentil Quinoa Soup
  • Carrot and sweet potato soup in a white bowl topped with seeds and spices.
    Carrot and sweet potato soup

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest

Footer

↑ back to top

Recipes

  • Breakfast
  • Lunch and Dinner
  • Dessert
  • Vegetarian

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About
  • Gallery
  • Privacy Policy

Copyright © 2025 The Delicious plate

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.