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Mexican Brown Rice and Beans

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In roughly 10 minutes, from stovetop to tabletop, you’ll have all the flavors of a Mexican fiesta with this delicious dish for Mexican Brown Rice and Beans.

*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

Here’s what I wrote back in 2014:

Today I have a super quick and easy side dish for you that comes together in a flash using instant brown rice, canned kidney beans, frozen corn, and canned tomatoes. 

Another thing I think you’ll like about this recipe is that you can change it from a side dish to the main course by adding in your favorite (cooked) protein.

What about some shredded rotisserie chicken? Some pre-cooked smoked sausage? Or even some browned ground beef?

Once you do that, why not add this Brown Rice and Beans into a tortilla, wrap it up and have a delicious lunch or dinner on the go.

You’ve just got to love a recipe that can head in so many different directions at the drop of a sombrero, right?

The recipe:

Yield: 4 cups      Prep and Cook Time: 10 minutes

2 cups water
2 cups instant brown rice
3 tablespoons butter
1 can red kidney beans, drained
1 can chopped tomatoes with cilantro and lime
2 cups frozen corn
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon pepper

-Bring the water to a boil in a medium sauce pot.
-Stir in the rice and butter. Bring to a simmer and then cover. Turn off the heat.
-After about 5 minutes, return the heat to low and add in the beans, tomatoes, corn, paprika, coriander, salt, and pepper. Stir well to combine.
-Simmer a few additional minutes and then you’re ready to serve.

Additional serving suggestions:  Stir in some finely chopped seeded jalapenos for some heat, OR stir in some chopped cilantro for a little bit of brightness. Of course, you can always top the rice with any sort of shredded cheese you desire (who doesn’t love cheese?), and as I mentioned above feel free to add in any cooked meat of your choice to make this into delicious and easy main course.

Looking for more Mexican inspired recipes? How about these…

Mexican Rigatoni:

Chicken Fajita Soup:

Homemade Tortillas:

Sloppy José Sandwiches:

Homemade Horchata:

I hope you’ve enjoyed these recipes, some of which are from a few years ago when I first started blogging but they still hold a dear place in my heart.

Thank you so much for visiting me here today in my Kudos Kitchen! 

Kudos Kitchen by Renée ~ Where food, art and fun collide on a regular basis!
Until we eat again,


Monday 8th of September 2014

I love using brown rice it makes dishes even heartier.

Lea Ann (Cooking On The Ranch)

Friday 5th of September 2014

Love this idea, and especially the smoked paprika addition. I buy a rice mix at our local Farmer's market that's tasty, but still a 45 minute cook time. And I add cooked ground chicken to mine. I'll be trying your version soon. Thanks for sharing and pinned.