Mexican Beans and Rice Recipe
Mexican Beans and Rice Recipe photo by Taste of Home
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Mexican Beans and Rice Recipe

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On cold or rainy days, this comforting dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! —Lorraine Caland, Shuniah, Ontario
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 tablespoon canola oil
  • 2 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 cups cooked brown rice
  • 2 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup reduced-fat sour cream
  • 2 green onions, chopped

Nutritional Facts

1-1/2 cups: 354 calories, 8g fat (3g saturated fat), 13mg cholesterol, 549mg sodium, 58g carbohydrate (13g sugars, 12g fiber), 15g protein.


  1. In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender.
  2. Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, 7-9 minutes or until heated through. Top with cheese, sour cream and green onions. Yield: 4 servings.
Originally published as Mexican Beans and Rice in Healthy Cooking August/September 2011, p54

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woodworthp User ID: 8132722 194018
Reviewed Nov. 30, 2014

"Great foundation recipe. I added garlic, black beans ,and chilies, doulbled chili powder, doubled veggies, added a drizzle of avacado oil,and used basmati rice. Outstanding!"

Melanie-Obrien User ID: 7006733 116705
Reviewed May. 14, 2014

"This was delicious! We used white rice instead of brown and tomatoes with chiles. Next time I'd like to try it with pinto beans. Also, subbed soy sauce for Worcestershire since I was out."

KatyH3 User ID: 7354323 195414
Reviewed May. 2, 2014

"I thought this was easy and delicious. I added jalapeños to the veggies and we ate it with garlic bread. So good."

JanaTheTeacher User ID: 5321418 123558
Reviewed Jul. 16, 2013

"Definitely easy to fix. Tasted pretty good. Some garlic, hot sauce, and maybe some green chiles could punch up the flavor a bit. Very healthy with all of the veggies and brown rice."

saram88 User ID: 7331109 132392
Reviewed Jul. 9, 2013

"I found this recipe to be unpleasantly wet and gloppy and without any actual 'mexican' flavor. Even after adding more chili powder, cumin and finally a packet of Sazon, it just tasted like bland rice which i was never able to get to dry out sufficiently. Will not make again."

murrell006 User ID: 2357453 194008
Reviewed May. 16, 2013

"This was good. Added the tomatoes with chilis and 1lb of smoked sausage cut into small pieces."

MdhChef User ID: 7014589 149944
Reviewed Apr. 18, 2013

"This was a great recipe to use up my miscellaneous vegetables and canned goods. You can't really go wrong. Adjust the herbs and seasoning to your liking and don't forget to add fresh ginger, yum!"

MY REVIEW User ID: 1665956 129196
Reviewed Dec. 5, 2012

"This was a great dish, and I'm so glad I have leftovers for tomorrow! Wouldn't change a thing in the recipe."

iamthecook User ID: 5049416 184252
Reviewed Jan. 14, 2012

"Yum! Perfect healthy comfort food. I didn't have celery, green onions, or sour cream and it was still awesome. I did add extra spices, cumin and oregano, and half of a taco seasoning packet. I will use tomatoes w/ green chiles next time. Can't wait for leftovers."

ladybug810 User ID: 791745 116660
Reviewed Aug. 28, 2011

"My husband and I loved this quick and easy dish! I will definitely be making this again."

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