This Vegan Mexican Rice with beans recipe is an easy to make, one-pot meal that can be on your table in under 40 minutes. Perfect for weeknight dinners, meal prep, or as a packed lunch. Seasoned with classic Mexican spices and salsa, this rice also has the addition of protein packed black beans for a hearty and healthy meal.
- 1 tablespoon olive oil, or oil of choice
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons sweet paprika powder
- 1 teaspoon sea salt
- 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 14oz (400g) can black beans, drained and rinsed
- cilantro and lime for serving, optional
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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.
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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.
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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!
