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Mexican rice with avocado and cilantro in a skillet

Mexican Rice

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons (2 tablespoons) extra virgin olive oil
  • 1 medium (1 medium) onion
  • 4 cloves (4 cloves) garlic
  • 2 teaspoons (2 teaspoons) smoked paprika
  • 2 teaspoons (2 teaspoons) coriander
  • 1 teaspoon (1 teaspoon) cumin
  • ¼ teaspoon (¼ teaspoon) red pepper flakes or more to taste
  • 1½ cups (300 grams) basmati rice or long-grain rice
  • 1 cup (250 grams) tomato puree
  • 2 cups (500 grams) vegetable broth
  • 1 can (230 grams) black beans 15-ounces, or 1½ cups cooked beans
  • 1 teaspoon (1 teaspoon) salt
  • ⅛ teaspoon (⅛ teaspoon) black pepper

OPTIONAL TOPPINGS

  • 1 cob (1 cob) corn or canned corn
  • 1 sliced (1 sliced) avocado
  • ¾ cup (120 grams) grated queso fresco or crumbled feta
  • ¼ cup (1 handful) cilantro
  • 1 squeezed (1 squeezed) lime
  • 1 dollop (1 dollop) sourcream or thick yogurt

  • MAKE FLAVOR BASE: Heat 2 tablespoons extra virgin olive oil in a large skillet. Add 1 medium onion and sauté 3 minutes.
    Add 4 cloves garlic (pressed), 2 teaspoons smoked paprika, 2 teaspoons coriander, 1 teaspoon cumin, and ¼ teaspoon red pepper flakes
    Sauté for one more minute, stirring often.
    Flavor base with onion, garlic, and spices
  • ADD RICE: Add 1½ cups basmati rice (rinsed) and toast it for 5 minutes or until the pan gets dry.
    Now add 2 cups vegetable broth, 1 cup tomato puree, and 1 can black beans (drained).
    Season with 1 teaspoon salt and ⅛ teaspoon black pepper.
    How to toast the rice in the flavor base
  • SIMMER GENTLY: Stir well, cover with a lid, and cook on low heat for about 15 minutes or until the rice is tender and has absorbed the broth.
    Try not to touch the rice as it simmers.
    Taste and adjust for salt, then fluff the rice with a fork to separate the grains.
    Mexican rice and black beans in a skillet
  • SERVING SUGGESTIONS: We recommend serving it from the pot or on a platter topped with 1 sliced avocado, 1 cob corn, ¾ cup grated queso fresco (or feta), 1 squeezed lime, and ¼ cup cilantro.
    You can even add 1 dollop sourcream or thick yogurt to play with heat, cold, and sour flavors.
    Mexican rice in a skillet and one portion on a plate.
Nutrition information is an estimate for 1 large serving of Mexican rice with all the toppings listed.
SUBSTITUTIONS
Basmati rice: We use basmati rice because it cooks fast and tastes delicious in this recipe. You can substitute long-grain rice. To use brown rice, you might need vegetable broth and cooking time.
Olive oil: We use extra virgin olive oil. Substitute another vegetable oil.
Tomato puree: substitute crushed tomatoes. You can also use whole canned peeled tomatoes and San Marzano, but blend them first.
Spices: At a minimum, we recommend using ground cumin and smoked paprika. Ground coriander is optional, but we recommend it if you already have it in your pantry. You can substitute chipotle powder for smoked paprika.
Black beans: You can use canned or dried black beans you previously boiled. You can also substitute pinto beans or kidney beans for black beans.
STORAGE
Make ahead: Mexican rice is excellent for meal prep as it stores and reheats well.
Refrigerator: Let it cool down to room temperature and store it in an airtight container in the fridge for 4 days.
Freezer: Let it cool down completely before freezing in a freezer-friendly bag or container. It keeps well for 3 to 4 months.
Thaw: Thaw slowly in the fridge or with the help of a microwave.
Reheat: Sauté the rice in a pan with a drizzle of olive oil or reheat in the microwave. Add fresh lime before eating.
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