This Mexican vegetable rice is simple and flavorful rice dish inspired by Mexican flavors. Sweet onion and bell pepper with pops of sweet corn and black beans all married together with garlic and fresh cilantro. A great side dish, perfect for meal prep and a great way to use up leftover bits of vegetables in the fridge.
This Mexican rice dish has been on repeat in my kitchen this summer. It's the perfect warm weather meal or side dish to go with summertime staples like grilled meats or fish.
While it makes a great side, I often find myself eating it on its own...right out of the tupperware....while standing in front of the fridge. It's seriously that good. I can't resist it and leftovers never last long.
This isn't a traditional Mexican rice dish but rather a fusion inspired by the flavors and ingredients typically used in Mexican cuisine. The onions and peppers give it a sweet and warm base while the cilantro brightens things up. Pops of sweet corn and hearty beans give it more oomph, giving every spoonful a variety of flavors and textures.
Besides all that, it just looks so nice doesn't it?
Quick Summary
- Fast, one-pan Mexican rice recipe with veggies, corn, and beans
- Perfect for meal prep, packed lunches, burritos or burrito bowls
- Combine with a main or enjoy on its own as a naturally vegetarian / vegan / plant-based main course
- No tomato or seasoning required — lots of fresh flavors already there
- Ready in about 30 minutes
Jump to:
Ingredients
- Basmati rice: base of the dish, stays fluffy and separated due to being toasted. You can substitute other long grain rice.
- Red, green, and yellow bell peppers: Add sweetness, depth and vibrant flavor.
- Yellow onion and garlic: for sweet savory earthiness and complexity
- Black beans: adds protein, fiber, and texture.
- Sweet corn: brings pops of sweetness and color
- Fresh cilantro: adds brightness and a fresh finish
- Salt: adjust to your preference
- Neutral oil: for sautéing the vegetables
Equipment
A moderately non-stick skillet or sauté pan.
How to Make Mexican Vegetable Rice
Prep the ingredients:
Drain and rinse the black beans until the water runs clear. Drain the corn.
Dice the onion and all three bell peppers into very, very fine pieces - this ensures good flavor balance.
Mash or grate the garlic. Chop the cilantro.
Sauté the vegetables:
Heat the oil in a large skillet over medium heat. Add the onion, peppers, and garlic.
Cook gently for several minutes, stirring occasionally, until softened and aromatic. This slow cooking step helps bring out their natural sweetness.
Toast the rice:
Add the basmati rice to the skillet. Stir and toast for 2–3 minutes to coat the grains and develop a light nutty aroma. This step transforms the starches in the rice so the rice stays light and fluffy with no presoak necessary.
Simmer:
Add the water and stir in the chopped cilantro and salt. Bring to a boil, then reduce the heat to low. Cover and let simmer for 8–10 minutes, or until most of the water has been absorbed.
Add beans and corn:
Gently fold in the black beans and corn. Cover again and cook for another 5 minutes, or until the water is fully absorbed and everything is heated through.
Fluff and serve:
Turn off the heat and let the rice sit covered for a few minutes. Fluff with a fork before serving.
Variations and substitutions
- Make it spicy: Add minced jalapeño, chipotle powder, or chili flakes with the garlic.
- Swap the rice: Use brown rice (increase water to 3 cups and cook time to 35-45 minutes - stir in the chopped cilantro after 30 minutes so it stays vibrant green).
- Use frozen vegetables: Frozen corn and pre-chopped peppers work well in a pinch.
- No cilantro or hate the flavor? Swap with parsley or finish with green onion instead.
- Make it a bowl: Add fresh sliced avocado, lime wedges, salsa, shredded cheese, or a fried egg for a complete meal.
Serving Suggestion
The beauty of this Mexican vegetable rice dish is that it's flexible. Here’s how to enjoy it:
- As a side for grilled chicken, tacos, or enchiladas
- In burrito bowls with avocado, lime, and salsa
- Stuffed into wraps with a bit of sour cream and hot sauce
Related
Looking for more recipe inspiration? Maybe you'll like one of these:
Recipe
Mexican Vegetable Rice with Corn and Black Beans
Ingredients
- 1 cup basmati rice or other long grain rice
- 550 ml water 2.25 cups
- ½ yellow onion
- ½ red bell pepper
- ½ green bell pepper
- ½ yellow bell pepper
- 2 cloves garlic
- 150 grams canned corn drained (approx. ½ cup)
- 150 grams black beans drained and rinsed (approx. ½ cup)
- bunch of cilantro
- 2 teaspoons salt or more to taste
- 2 tablespoons neutral oil (e.g. sunflower or avocado) for sautéing
Equipment
- non-stick skillet or sauté pan
Instructions
- Prep the ingredients: Drain and rinse the black beans. Drain the corn. Finely dice the onion and all three bell peppers. Mash or grate the garlic. Chop the cilantro.
- Sauté the vegetables: Heat the oil in a large skillet over medium heat. Add the onion, peppers, and garlic. Cook gently for several minutes, stirring occasionally, until softened and aromatic. This slow cooking step helps bring out their natural sweetness.
- Toast the rice: Add the basmati rice to the skillet. Stir and toast for 2–3 minutes to coat the grains and develop a light nutty aroma.
- Simmer: Add the water and stir in the chopped cilantro and salt. Bring to a boil, then reduce the heat to low. Cover and let simmer for 8–10 minutes, or until most of the water has been absorbed.
- Add beans and corn: Gently fold in the black beans and corn. Cover again and cook for another 5 minutes, or until the water is fully absorbed and everything is heated through.
- Fluff and serve: Turn off the heat and let the rice sit covered for a few minutes. Fluff with a fork before serving. Garnish with more cilantro if desired.
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