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Mexican Bean Rice

Are you craving for Mexican Rice from your favourite taco stand? It’s so simple to re-create at home. On this particular day, I ended up using kidney beans instead of black beans used in an authentic Mexican bean rice because I find black beans often very hard to find in most supermarkets. The taste however, is still so delicious and I top my Mexican rice with some cheese, avocado, sour cream, coriander leaves and some tortilla chips so I can scoop up the rice with a chip and munch on while watching movies.



2 tbsp oil
1 medium onion, chopped
2 cloves of garlic, finely chopped
1-2 green chilies, chopped
1 cup sweet corn (canned)
1 1/2 tbsp paprika
1 tsp cumin powder
1 can kidney beans, rinsed and washed
1 can tomatoes
Salt to taste
Freshly ground black pepper
1 1/2 cups Daawat Basmati Rice, cooked
1 1/2 cups cheddar cheese, grated


Heat oil in a pot and add the chopped onions. Let cook for 1-2 minutes or until translucent.
Add garlic and green chillies and stir. Mix in sweet corn, paprika, cumin powder, kidney beans and tomatoes and season with salt and pepper. Let simmer for 5-6 minutes.
Add the rice and cheese and stir until incorporated.
Sprinkle about 1 tbsp of grated cheese over the top, cover with a lid and let sit on a low flame for 5-6 minutes.
Top with slices of avocado, coriander leaves, sour cream and crunchy tortilla chips.

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