Mexican rice with black beans

    22 min

    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.


    London, England, UK
    24 people made this

    Serves: 4 

    • 1 teaspoon oil
    • 1 knob butter
    • 1/2 onion, chopped
    • 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

    Prep: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. 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.
    2. Stir in coriander and black beans and cook for about 2 minutes until heated through. Remove from the heat and serve.

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    Reviews in English (1)


    Thank you for sharing this with me. After being caught short with shopping on a lazy day, I had near enough everything I needed to make this. I did however tweak it a little, instead of using a fresh tomato and tomato puree I used tinned chopped tomatoes, instead of using water I used stock, added some extra hot chili powder and added more of the seasoning to taste towards the end. I absolutely loved this, I did have to add a little more stock towards the end. I will 100% make this again.  -  09 Jan 2016