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beans and rice recipe

Mexican Beans and Rice

  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Side
  • Method: Saute
  • Cuisine: Mexican


Mexican beans and rice is a tasty dish made with black beans, white rice, cilantro, garlic, lime juice, and bacon. 


Units Scale
  • 1 cup dry long-grain white rice, such as basmati
  • 2 strips bacon, diced
  • 1/4 cup diced white onion
  • 1/4 cup diced poblano chile
  • 1 Tbsp. minced garlic
  • 1 (15 oz.) can black beans, do not drain
  • 1/4 cup water
  • 1 Tbsp. fresh lime juice
  • 2 Tbsp. fresh chopped cilantro
  • Kosher salt and black pepper


  1. Cook rice according to package directions. 
  2. While the rice is cooking, saute bacon in a large skillet over medium heat until crisp. 
  3. Add onions and poblano chile. Saute for 2-3 minutes or until softened. Stir in garlic and cook for about 30 seconds or until fragrant. 
  4. Add beans with their liquid and water. Season with salt and pepper to taste. Simmer until heated through, about 1-2 minutes. 
  5. Stir in lime juice and cilantro. Serve over cooked rice.


  • Spiciness: This recipe is not spicy at all. I like using poblano chile, which is a Mexican chili pepper, very dark green in color, and mild tasting. If you want more spiciness, feel free to add diced jalapeno pepper. 
  • Leftovers: Keep leftovers stored in an airtight container for up to 5 days or freeze for up to 3 months.


  • Serving Size: 3/4 cup cooked rice + 1/2 cup beans
  • Calories: 227
  • Sugar: 1.1 g
  • Sodium: 502.7 mg
  • Fat: 6 g
  • Carbohydrates: 33.8 g
  • Protein: 9.7 g
  • Cholesterol: 9.2 mg

Keywords: rice and beans, easy, smoky