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!
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
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
- 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.
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, 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.
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.
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.
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.
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!
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.
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:
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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!
- 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
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.
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.
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.