Mexican Rice and Beans Recipe

Rice and beans - a cheap meal idea that's quick, easy AND filling!

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*Post updated February 2023

So, here's a recipe for when you're in a hurry and want something quick. Far better than buying a ready meal and loads cheaper too. 😉

Why you should make this!

Because it's relatively quick, easy and cheap - perfect for families and students alike.

Wrap the other halves of the peppers in cling film and store them in the fridge. You can then use them to make a nice chilli con carne another day. 

Ingredients

• vegetable or olive oil

• a pack of  microwave long-grain rice

• diced chorizo sausage - or any spicy sausage

• red onion 

• ½ a red bell pepper 

• ½ a green bell pepper

• garlic 

• Pimentón de la Vera (hot paprika)

• 300g can of Mexican-style beans in water or kidney beans

• baby plum tomatoes

• a good squeeze of tomato ketchup

• sea salt to taste ‎

What can I serve spicy beans with?

It's actually fine on its own as it's very filling, but spicy beans and rice also go well with:

• chicken

• peri peri chicken

• fish

• burritos

• fajitas

• tacos

• quesadillas

• enchiladas

• pulled pork

• pulled chicken

• a simple green salad 

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Mexican rice and beans, rice and beans recipe, spicy rice,

one pot, dinner

English

Yield: 2

Author: Jan Bennett

Mexican Rice and Beans Recipe

Easy spicy rice and beans!

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• olive oil
• 1 x 300g microwave long-grain rice
• a handful of diced chorizo sausage
• 1 red onion - diced
• ½ red bell pepper - deseeded and diced
• ½ green bell pepper - deseeded and diced
• 1 clove garlic - peeled and finely chopped
• 1 teaspoon of hot paprika
• 1 x 300g can of Mexican-style beans in water - rinsed and drained well
• 6 baby plum tomatoes - halved
• a good squeeze of tomato ketchup - to sweeten
• sea salt to taste ‎

Instructions

1. Heat up a tablespoon of olive oil in a large frying pan and cook the chorizo then remove and set aside. No need to wash the pan.
2. Add a little more oil and cook the onions, peppers and garlic until softened but not coloured.
3. Add the pack of cooked rice along with the paprika, stirring gently to break up the rice.
4. Now you can add the well-drained can of beans along with the tomatoes and a good squirt of tomato ketchup to taste.
5. Add the cooked chorizo back in and cook gently whilst stirring over medium heat until everything is piping hot.
6. Add a pinch of sea salt, stir and taste adding more if you think it needs it. If the mixture looks too dry you can add a splash of water.
7. Serve straight away while piping hot.

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