Mexican Rice with Black Beans

Mexican Rice with Black Beans


1 person made this

A great side dish with burritos and tacos. The rice is cooked with tomatoes and black beans and spiced with ground cumin and fresh coriander.


Serves: 4 

  • 1 teaspoon oil
  • 20g butter
  • 1/2 onion, diced
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 tomato, diced
  • 2 tablespoons tomato puree
  • 500ml water
  • 1 teaspoon salt (or to taste)
  • 200g long grain rice
  • 2 tablespoons fresh coriander, chopped
  • 1 tin black beans, rinsed and drained

Preparation:5min  ›  Cook:17min  ›  Ready in:22min 

  1. In a medium saucepan over a medium heat, warm the oil and melt butter. Cook onion and garlic for 2 to 3 minutes until soft. Add cumin, tomato, tomato puree and stir-fry for another minute.
  2. Pour in the water and stir in the salt and rice. Bring to the boil, cover, reduce the temperature and simmer for 15 minutes until the rice is soft and has absorbed the water.
  3. Stir in coriander and black beans then cook for about 2 minutes until heated through. Remove from the heat and serve.

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