Mexican Fiesta Rice and Beans

Imagine a dish that’s as vibrant and lively as a Mexican fiesta itself. This one-pot wonder combines the simplicity of basmati rice with the robust flavors of black beans, seasoned with the earthy tones of cumin, the sweet smokiness of paprika, and just the right kick of cayenne pepper. The result is a comforting, nutritious meal that promises to transport your taste buds straight to the heart of Mexico.

Not only is this dish a celebration of flavors, but it’s also a feast for the eyes, with the colorful bell peppers and green onions adding a pop of color. It’s the perfect recipe for those seeking a hearty, healthy meal that doesn’t compromise on taste or visual appeal. Whether you’re cooking for one or preparing a meal for a gathering, this Mexican Fiesta Rice and Beans dish is sure to impress.

Full Recipe:


  • 1 cup (200g) white basmati rice, thoroughly washed
  • 2 cups (1 can, 540ml) cooked black beans or pinto beans, drained and rinsed
  • 3 tablespoons olive oil
  • 1½ cups (200g) onion, chopped
  • 1 cup (150g) green bell pepper, chopped
  • 1 cup (150g) red bell pepper, chopped
  • 2 tablespoons garlic, finely chopped
  • ¾ cup (175ml) tomato passata or puree
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper, or to taste
  • 1 cup (125g) frozen corn kernels
  • 1 cup (240ml) low sodium vegetable broth, or as required
  • Salt and black pepper to taste
  • Garnish: green onion, cilantro, lime or lemon juice, extra virgin olive oil



  1. Heat olive oil in a large pot over medium heat. Add onion, green and red bell peppers. Cook until softened, about 5 minutes.
  2. Add garlic, cumin, paprika, and cayenne pepper. Cook for 2 minutes, stirring frequently.
  3. Stir in tomato passata. Cook for 2 minutes.
  4. Add rice, combine with the vegetable mixture. Pour in vegetable broth. Bring to a boil, then simmer covered for 15 minutes.
  5. Stir in black beans and corn. Cover and cook for 5 more minutes.
  6. If needed, adjust consistency with more broth. Season with salt and black pepper.
  7. Garnish with green onion, cilantro, a drizzle of olive oil, and lime or lemon juice if desired.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 350 | Servings: 4

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