This Mexican beans and rice recipe is the perfect no-recipe "recipe" to meal prep. What I love about this recipe is that it uses pantry staples, takes minimal effort, and comes together in one bowl that’s hearty, flavorful, and totally customizable.
I've been making this on days when I want something satisfying and fast. Yes, it’s that simple and affordable to make a full meal with pantry staples.
If you like this dish, you should try my The Best Berry Salsa (with Elote Corn!), Chicken Fajita Casserole (with rice), Easy Chicken and Shrimp Fried Rice.
Do you have one of those recipes that is simple, filling, and is a great base to serve lots of ways?
Budget-friendly – Uses basic pantry ingredients you likely already have.
Ready in minutes – Perfect for busy weeknights or last-minute lunches.
Versatile & customizable – Add toppings or leave it plain, it’s delicious either way!
3-ingredient recipe:
Rice – A warm, filling base. Use white, brown, or even instant rice.
Black beans – Adds protein, fiber, and heartiness to make this a complete meal.
Rotel (or canned diced tomatoes + green chilies) – Brings bold flavor and just the right amount of heat.
Beans, rice, and rotel is all you need! This really shouldn't even be listed as a 'recipe' but I wanted to share how is and versatile it is!
Substitutions and Variations
- Swap black beans for pinto, kidney, or refried beans
- Use fire-roasted tomatoes for a smokier flavor
- Add frozen corn, sautéed onion, or chopped bell peppers
- Mix in taco seasoning or cumin for extra depth
- Make it creamy with a scoop of sour cream or dollop of Greek yogurt
Why are beans so filling?
Beans keep you full from the high fiber and protein content! One cup of cooked black beans serves up about 15 grams of fiber and 15 grams of protein. Did you know beans and rice make a complete protein, providing you with all 9 essential amino acids? Prettty awesome, especially for all my vegetarian friends!
Serving Suggestions
Drizzle with hot sauce, salsa, or lime crema
Top with avocado, shredded cheese, or sliced jalapeños
Serve with tortilla chips, in a burrito, or over greens
Add a protein like grilled chicken or tofu
Storage and Reheating Instructions
Storage:
Store in an airtight container in the fridge for up to 4 days.
Reheating:
Reheat in the microwave with a splash of water or broth to keep it moist.
Tips:
This dish also freezes well—just portion and freeze for up to 3 months.
Easy Mexican Beans and Rice
Ingredients
- 1 cup rice (cooked)
- 1 can black beans
- 1 can rotel
Instructions
- Cook 1 cup of rice as instructed.
- Mix in 1 can of drained black beans and 1 can of drained Rotel.
- Top with additional toppings or serve as is!
Thank you for providing such a simple dish. I'm looking for inexpensive, healthy, 3 ingredient dishes that don't require a lot of standing, chopping, etc. So this fits the bill. I'm looking forward to trying it. In general, I would like to learn simple, very inexpensive Mexican everyday home cooking recipes, such as I see Mexican immigrants in my grocery store shopping for. I see many just filling their carts with a huge bag of beans, a huge bag of jasmine rice, masa, lard, avocados, tomatoes, eggs, fruit, and not much else. I wonder how they make basic beans and rice. Their diets look so healthy and inexpensive, I'd like to learn exactly what they do to prepare simple, everyday meals that provide enough calories for physical labor. I only see more elaborate restaurant-type recipes online, not everyday home cooking. in case you have knowledge in this area and recipes you could provide.
Also, lately I've discovered the benefits of occasionally buying a tray of boneless, skinless chicken thighs, roasting them all in the oven at once in a 9 x 13 pan for 30 minutes *without any seasonings*, then cooling and freezing them in a zip lock bag (spread out in the bag so they don't freeze stuck together.) Then I can toss one into rice, or canned soup, or a stir fry, for flavor, without the sodium of a bullion cube or needing to buy broth. Because they're cooked without any flavoring, I can put them in any flavor of dish.
So I would put a cooked thigh in with this rice to add chicken flavor. Once heated through, I'd remove it, dice, and add it back in.
I'm looking forward to trying this, perhaps with guac in warmed tortillas. How do you recommend warming tortillas nicely and easily, please, and so they don't dry out?
Thanks again.
Thank you so much for sharing this recipe. I was grieving and didn't have any energy to make dinner for my family. Our fridge wasn't working, so I had few things to make anything out of. This recipe used what I had on hand from my pantry and was easy to make ...And it was Delicious!
Bev
I am so glad this recipe helped you find something quick and easy to make on nights when things are hard. Thank you for sharing and sending you love!
I've made this exact recipe for years. I top it with guacamole and salsa, and sometimes also sour cream and shredded cheese. I actually toss all the ingredients in the rice cooker. Drain the beans first and discard the liquid, separate the liquid from the Rotel and save it as part of the liquid to cook the rice. Add chicken broth to bump up the flavor if you like. Cut the water back just a bit from what you use for plain rice to make it just right. Stir it up, put the lid on, turn on the rice cooker and walk away. Stir it up before serving. Done.
Love that! Such an easy and flavorful meal.