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Mexican Rice and Beans
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Mexican Beans and Rice

Fast and delicious side dish with brown rice, beans, corn, prepared salsa and spinach.
Prep Time5 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Servings: 6 servings
Calories: 189kcal


  • 1 ¾ cups beef broth
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups instant brown rice
  • 1 can (15.5 ounces) pinto beans drained
  • 1 cup frozen corn
  • ½ cup prepared salsa
  • 1 can (3.5 ounces) fire-roasted jalapenos
  • ½ teaspoon roasted cumin
  • 1 cup frozen spinach


  • Bring the beef stock and butter to a boil in a medium saucepan.
  • Stir in the salt, pepper and rice.
  • Turn off the heat, cover the pan, and allow the rice to absorb the liquid.
  • Once the liquid is absorbed (approximately 7-10 minutes), return the pan to medium/low heat and stir in the beans, corn, salsa, cumin, jalapenos and the frozen spinach.
  • Stir to combine and heat through.
  • Serve


Adding cooked beef or chicken is a great way to use up leftovers and turn this from a side dish to a 15 minute main course.


Serving: 1serving | Calories: 189kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 664mg | Potassium: 278mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3269IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg