Soy-Free Mexican Rice and Beans

Elevate your weeknight dinners with this vibrant and satisfying **Soy-Free Mexican Rice and Beans** recipe, a wholesome twist on a classic favorite. Packed with fluffy, golden-toasted long grain rice, hearty black beans, and colorful veggies like green bell pepper and sweet corn, this dish is brimming with flavor. Infused with aromatic spices like cumin and chili powder, and finished with a zesty burst of lime juice and fresh cilantro, it’s a simple yet flavorful crowd-pleaser perfect for both mains and sides. With no soy and entirely plant-based, this one-pot wonder is ready in just 45 minutes and makes six generous servings—ideal for meal prep or family gatherings. Whether paired with tacos, wrapped in burritos, or enjoyed solo, this easy Mexican-inspired recipe will surely become a staple in your kitchen!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1.5 cups long grain white rice
• 3 tablespoons olive oil
• 1 medium, finely chopped white onion
• 3 minced garlic cloves
• 1 14-ounce can diced tomatoes
• 3 cups vegetable broth
• 1 15-ounce can, drained and rinsed black beans
• 1 medium, chopped green bell pepper
• 1 cup frozen corn
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lime juice
• 0.25 cup, chopped fresh cilantro

Directions

Step 1

Rinse the rice under cold water until the water runs clear to remove excess starch.

Step 2

In a large skillet or saucepan over medium heat, add the olive oil. Once hot, add the finely chopped white onion and sauté for about 5 minutes until translucent.

Step 3

Add the minced garlic to the pan and cook for an additional 30 seconds until fragrant.

Step 4

Stir in the rinsed rice and toast it for about 2 minutes, stirring constantly, until it becomes lightly golden.

Step 5

Add the can of diced tomatoes (including the juice) and the vegetable broth to the pan. Stir to combine.

Step 6

Add the drained and rinsed black beans, chopped green bell pepper, and frozen corn into the mixture.

Step 7

Season the mixture with ground cumin, chili powder, salt, and black pepper. Stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed.

Step 9

Remove the pan from heat and let it rest, covered, for 5 minutes before fluffing the rice with a fork.

Step 10

Stir in the lime juice and chopped fresh cilantro before serving.

Step 11

Serve warm as a side dish or main course.

Nutrition Facts

Serving size	(2387.5g)

Amount per serving	% Daily Value*
Calories	1719.5

Total Fat 56.2g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 6.2g
Cholesterol 0mg	0%
Sodium 5868.9mg	0%
Total Carbohydrate 263.1g	0%
Dietary Fiber 51.1g	0%
Total Sugars 39.1g
Protein 54.7g	0%

Vitamin D 0IU	0%
Calcium 549.4mg	0%
Iron 19.4mg	0%
Potassium 3050.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 12.3%

Carbs: 59.2%