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