Vegan Mexican Rice with Beans (Easy, Flavorful & Healthy)

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. I love serving it alongside this Black bean and corn salad.

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. Vegetarian Mexican rice recipe is a great meal prep that also freezes well. It’s gluten free, dairy free and vegan too!

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.

Ingredients:

This vegan Mexican rice recipe requires minimum prep work and uses simple ingredients. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Olive oil, or olive oil of choice. Avocado oil is another great choice.
• Onion, finely chopped. This recipe uses a yellow onion, but a red onion is another great option.
• Garlic, add so much flavor to the rice.
• Spices: A mix of Sweet paprika, Salt, black pepper, Cumin and Chili powder.
• Basmati rice, or other long grain white rice, such as jasmine.
• Vegetable broth, use store bought or homemade.
• Salsa, I used store bought for an easy and fast meal. Use mild or spicy according to your preference.
• Canned Black beans, drained and rinsed.
• Fresh coriander, this is optional, if you don’t like it, leave it out!
• Lime for serving, it is optional but I highly recommended it for a hint of freshness to this Mexican style rice.

See recipe card for quantities.

Instructions

Mexican vegan rice is easy and fast to make. Follow along with the with the step-by-step photos below. 

For the full written instructions, see the recipe card at the bottom.

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.

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

Cover the rice with a lid or foil, let it cook until the rice is tender. Check 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. 

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

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

Substitutions and variations

• Spice: You can easily adjust the spice level in this recipe by either using a mild or spicy salsa, and adding more or less chili powder. The finished dish can also be topped with some jalapeño slices. I make mine a little milder for the kids, and then topping with some red pepper flakes or hot sauce for the adults.
• 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 chickpeas. The beans can also be left out completely.
• Salsa: This easy vegan mexican rice uses a store-bought chunky salsa with medium spice. You can also use a smooth texture salsa, but I like the pieces of tomatoes in this rice dish.
• Rice: Use basmati rice, or other long grain white rice, such as jasmine rice. To make Mexican brown rice, use a long grain brown rice instead of the basmati rice. The cook time will be longer, see the package instructions and add more vegetable broth as needed.
• Onion: This recipe uses a normal yellow onion, but a red onion or 2 shallots also works great.
• Topping: The rice tastes great as is but can also be topped with some sliced avocado or homemade guacamole or with a drizzle of this Avocado Green Goddess Dressing.

How to store cooked rice:

If you have leftover Mexican rice from this recipe, or making a meal prep, here’s how to best 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, seal it tightly with a lid and place in the fridge.
• If the rice is stirred correctly, it will keep for 1 to 2 days in the fridge but can be frozen for up to 3-4 months.

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.

Serving Suggestions:

Serve this vegan Mexican rice with beans as a main corse as is or as a side paired with some grilled corn on the cob or this Grilled Corn Salad, a dollop of homemade guacamole or topped with some sliced avocado.