Smoky, savory, and deeply satisfying.

This dish is a weeknight hero. The rice absorbs a rich tomato-cumin broth while the black beans add creamy, earthy depth. Together they create a complete protein with bold flavor that rivals any restaurant version. Serve it as a standalone bowl topped with sour cream, shredded cheese, and fresh cilantro, or alongside grilled chicken, carne asada, or fish tacos. A squeeze of fresh lime right before serving brightens everything and ties the flavors together beautifully. Leftovers reheat perfectly and taste even better the next day as the spices continue to develop.

Ingredients

For the Mexican rice

• 1 cup long-grain white rice
• 1 ½ cups chicken or vegetable broth
• ½ cup tomato sauce
• 2 tablespoons olive oil or butter
• ½ small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon salt
• Fresh cilantro for garnish

For the black beans

• 1 can (15 oz) black beans, drained and rinsed
• ½ small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon oregano
• Salt and pepper to taste
• Juice of half a lime
• 2 tablespoons water or broth

Directions

For the Mexican rice

1. Heat olive oil in a medium saucepan over medium-high heat. Add the rice and toast, stirring frequently, for 3 to 4 minutes until golden and nutty-smelling.
2. Add the diced onion and cook another 2 minutes until softened. Add the garlic and cook 30 seconds more.
3. Pour in the broth and tomato sauce. Add cumin, chili powder, and salt. Stir to combine and bring to a boil.
4. Reduce heat to low, cover tightly, and cook for 18 minutes. Do not lift the lid.
5. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and garnish with cilantro.

For the black beans

1. Heat olive oil in a small skillet or saucepan over medium heat. Add the onion and cook 3 to 4 minutes until soft.
2. Add the garlic and cook 30 seconds until fragrant.
3. Add the black beans, cumin, smoked paprika, oregano, and water or broth. Stir to combine.
4. Simmer on low for 8 to 10 minutes, stirring occasionally, until the beans are creamy and the liquid is mostly absorbed.
5. Squeeze in lime juice, season with salt and pepper, and serve alongside or over the rice.

Tips and variations

• Toast the rice — this is the single most important step for authentic Mexican rice flavor, do not skip it
• Use fire-roasted tomato sauce for a deeper, smokier flavor
• Add a diced jalapeño or serrano to the beans while cooking the onion for heat
• Stir a tablespoon of tomato paste into the beans for extra richness
• Top the finished bowl with diced avocado, pickled red onion, cotija cheese, or a fried egg
• Make it a burrito bowl by adding shredded lettuce, pico de gallo, and sour cream
• The rice and beans can be made simultaneously in about 25 minutes total