I put pinto beans and green chilis into my Tomato Rice and ended up with a ridiculously satisfying, no-fuss plate that actually kills weeknight cravings.

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I can’t stop loving this Mexican Tomato Rice and Beans. I’m obsessed with that tangy tomato rice texture and the way pinto beans and diced green chiles make it messy and bold.

It’s not trying to be fancy. I adore when a simple Rice And Beans Recipe hits like real food you actually want for dinner.

And the spices sneak in, bright and dusty, nothing precious. But it’s the chew and the saucy bits that pull me back to the pan every week.

Pure, loud, and honest Mexican dishes that refuse to be boring. I want a bowl now please.

Ingredients

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Long grain rice: tender, fluffy base that soaks up sauce.
Vegetable oil: helps brown rice edges and keeps things slick.
Yellow onion: sweet, savory crunch if you leave some bite.
Garlic: punchy aroma that makes it smell like home.
Tomato sauce: tangy red heart that keeps everything moist.
Broth: adds savory depth so it’s not just watered rice.
Pinto beans: creamy protein, makes it feel like a meal.
Diced green chiles: mild heat and a subtle vegetal kick.
Cumin: warm, earthy whisper that nudges it toward Tex-Mex.
Chili powder: dusty, gentle heat and peppery backbone.
Kosher salt: brings all flavors forward, don’t skip tasting.
Black pepper: tiny sharpness that keeps it interesting.
Butter: adds silky richness, basically comfort in a spoon.
Cilantro: fresh, herby lift that brightens every bite.
Lime juice: zesty finish that brightens and balances richness.

Ingredient Quantities

1 1/2 cups long grain white rice, rinsed

2 tablespoons vegetable oil

1 small yellow onion, finely chopped (about 1 cup)

2 cloves garlic, minced

1 15-ounce can tomato sauce (about 1 1/4 cups)

2 1/4 cups low-sodium chicken or vegetable broth

1 15-ounce can pinto beans, drained and rinsed

4-ounce can diced green chiles (mild)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon kosher salt, or to taste

1/4 teaspoon black pepper

1 tablespoon butter (optional, for richness)

2 tablespoons chopped fresh cilantro (optional)

Juice of 1 lime (about 1 tablespoon, optional)

How to Make this

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1. Rinse the rice under cold water until it runs clear, drain well.

2. Heat the vegetable oil in a medium saucepan over medium heat. Add the rinsed rice and cook, stirring, until some grains are lightly toasted and opaque, about 3 to 4 minutes.

3. Push the rice to one side, add the chopped onion and sauté until soft and translucent, about 4 to 5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.

4. Pour in the tomato sauce and the 2 1/4 cups broth, scrape up any browned bits from the pan, then stir in the cumin, chili powder, salt and black pepper.

5. Stir in the drained pinto beans and the diced green chiles, bring the mixture to a simmer.

6. Reduce the heat to low, cover the pan and simmer gently for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Try not to lift the lid too much while it cooks.

7. Remove from heat and let the rice sit, covered, for 5 minutes to steam. This makes it fluffier.

8. Stir in the butter if using, then gently fluff the rice and beans with a fork. Taste and adjust salt or pepper if needed.

9. Mix in the chopped cilantro and the lime juice if using, or sprinkle them on top for garnish.

10. Serve hot as a side or main, and remember leftovers keep well in the fridge for a few days and reheat really nicely.

Equipment Needed

1. Medium saucepan with tight-fitting lid — for toasting and simmering the rice
2. Fine-mesh sieve or colander — to rinse rice and drain beans
3. Wooden spoon or heatproof spatula — to stir and scrape browned bits
4. Chef’s knife — to chop onion and cilantro
5. Cutting board — for prep
6. Measuring cups and spoons — for rice, broth, spices and oil
7. Can opener — for tomato sauce, beans and chiles
8. Fork — to fluff the rice at the end
9. Citrus juicer or small reamer (optional) — for the lime juice

FAQ

Q: Can I make this recipe vegetarian or vegan?
A: Yes. Use vegetable broth instead of chicken broth and skip the butter or use a vegan butter or a little olive oil. The pinto beans and tomato sauce give plenty of flavor so it still tastes hearty.

Q: My rice turned out mushy or hard, how do I fix it?
A: If it's mushy it's probably overcooked or too much liquid was used. Let it sit uncovered on low heat for a few minutes to dry out, or spread it on a sheet pan to cool. If it's hard or undercooked add 1/4 cup more hot broth, cover and cook on low for 5 to 8 more minutes.

Q: Can I use brown rice instead of white rice?
A: You can, but cooking time and liquid change. Use about 2 cups broth for 1 1/2 cups brown rice and plan for 35 to 45 minutes of simmering. Texture will be chewier and you'll need to check liquid as it cooks.

Q: How do I make it spicier or milder?
A: For more heat add a chopped jalapeño, a splash of hot sauce, or use a hotter canned chile. To make it milder use mild green chiles only and reduce or skip the chili powder. Taste as you go so you don't overdo it.

Q: Can I make this in a rice cooker or Instant Pot?
A: Yes. In a rice cooker use the same rice to liquid ratio the cooker recommends for white rice, stir in tomato sauce and spices, then cook. In an Instant Pot use 1 1/4 cups rice to 2 1/4 cups broth, cook on high pressure for 4 minutes, natural release 10 minutes. Stir in beans and chiles after cooking.

Q: How long does it keep and how should I reheat leftovers?
A: Stored in an airtight container in the fridge it lasts 3 to 4 days. Reheat in a skillet with a splash of water or broth over medium heat, covered, stirring occasionally. You can also microwave with a damp paper towel over it to keep it from drying out.

Mexican Tomato Rice And Beans Recipe Substitutions and Variations

Rice: swap long grain white rice for 1 1/2 cups of jasmine or basmati rice if you want a slightly fragrant, stickier result; or use 1 1/2 cups brown rice but add 15 to 20 extra minutes of simmering time and about 1/4 cup more broth.
Vegetable oil: use equal parts olive oil or avocado oil for a bit more flavor; for a lighter option try light cooking spray or 1 tablespoon butter instead of 2 tablespoons of oil.
Tomato sauce: replace the 15-ounce can with 1 1/4 cups crushed tomatoes, tomato puree, or an equal amount of blended canned diced tomatoes; if using plain diced, cook a little longer so the rice soaks up the tomato liquid.
Pinto beans: swap drained pinto beans for black beans, kidney beans, or a can of refried beans thinned with a little broth; canned chickpeas also work, though the texture and taste will be different.

Pro Tips

1. Toast the rice longer than you think you need to, till it smells nutty and a few grains turn a little golden, it adds real depth. Don’t burn it though, keep stirring and lower the heat if it starts to smell bitter.

2. Salt the cooking liquid not just at the end. Start light, taste after it’s cooked, then add more if needed. Beans and tomato sauce can hide salt so you might need a pinch more when you finish.

3. If you want a creamier texture, mash about a quarter of the beans against the side of the pan before you finish cooking, or stir in the butter when it’s warm. It makes the rice stick together nicely without being mushy.

4. Let it rest covered for the full 5 minutes, then fluff gently with a fork. If you stir too hard it gets gluey. Add cilantro and lime right before serving so the flavors stay bright, not wilted.

Mexican Tomato Rice And Beans Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I put pinto beans and green chilis into my Tomato Rice and ended up with a ridiculously satisfying, no-fuss plate that actually kills weeknight cravings.

Servings

servings

Calories

325

kcal

Equipment: 1. Medium saucepan with tight-fitting lid — for toasting and simmering the rice
2. Fine-mesh sieve or colander — to rinse rice and drain beans
3. Wooden spoon or heatproof spatula — to stir and scrape browned bits
4. Chef’s knife — to chop onion and cilantro
5. Cutting board — for prep
6. Measuring cups and spoons — for rice, broth, spices and oil
7. Can opener — for tomato sauce, beans and chiles
8. Fork — to fluff the rice at the end
9. Citrus juicer or small reamer (optional) — for the lime juice

Ingredients

1 1/2 cups long grain white rice, rinsed
2 tablespoons vegetable oil
1 small yellow onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1 15-ounce can tomato sauce (about 1 1/4 cups)
2 1/4 cups low-sodium chicken or vegetable broth
1 15-ounce can pinto beans, drained and rinsed
4-ounce can diced green chiles (mild)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper
1 tablespoon butter (optional, for richness)
2 tablespoons chopped fresh cilantro (optional)
Juice of 1 lime (about 1 tablespoon, optional)

Directions

Rinse the rice under cold water until it runs clear, drain well.
Heat the vegetable oil in a medium saucepan over medium heat. Add the rinsed rice and cook, stirring, until some grains are lightly toasted and opaque, about 3 to 4 minutes.
Push the rice to one side, add the chopped onion and sauté until soft and translucent, about 4 to 5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
Pour in the tomato sauce and the 2 1/4 cups broth, scrape up any browned bits from the pan, then stir in the cumin, chili powder, salt and black pepper.
Stir in the drained pinto beans and the diced green chiles, bring the mixture to a simmer.
Reduce the heat to low, cover the pan and simmer gently for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Try not to lift the lid too much while it cooks.
Remove from heat and let the rice sit, covered, for 5 minutes to steam. This makes it fluffier.
Stir in the butter if using, then gently fluff the rice and beans with a fork. Taste and adjust salt or pepper if needed.
Mix in the chopped cilantro and the lime juice if using, or sprinkle them on top for garnish.
Serve hot as a side or main, and remember leftovers keep well in the fridge for a few days and reheat really nicely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.