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Mexican Rice Recipe with Black Beans and Corn
How to make Mexican rice with this authentic and easy recipe. Simple stovetop recipe that is great with tacos, fajitas, enchiladas and more!
Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
8
people
Ingredients
3
tbsp
oil
3
cups
long grain rice
1
large onion
, diced
2
jalapeno pepper
, cored and minced
3
cloves
garlic
, minced
2
tbsp
chili powder
1
tsp
Mexican oregano
1
tsp
salt
1/2
tsp
cumin
2
cups
crushed tomatoes
1
can
black beans
, rinsed and drained
1
can
corn (or 1 cup frozen corn)
, drained
5
cups
vegetable broth (or more if needed)
1/4
cup
fresh cilantro
, minced
US Customary
-
Metric
Instructions
Pour oil in a dutch oven and dump in the rice. Turn on heat to medium and stir to toast the rice for about 3 minutes.
Add in the onion, jalapeño pepper and garlic. Continue to stir and cook for another 5 minutes.
Stir in the remaining ingredients.
Bring to a boil and then lower heat to a low simmer. Cover with lid and cook until the liquid is absorbed and the rice is tender.
If all the broth gets absorbed but the rice is still crunchy, add a little more broth or water and continue to cook until the rice is soft.
Nutrition
Per serving:
Calories:
432
kcal
Carbohydrates:
83
g
Protein:
11
g
Fat:
7
g
Saturated Fat:
1
g
Sodium:
996
mg
Fiber:
7
g
Sugar:
7
g