Mexican Rice and Beans Bowl – 20 Minute Dinner Recipes

Alright, imagine this: it’s a weeknight, your stomach’s growling like a wild beast, and you want dinner done fast but still bursting with flavor. That’s exactly why I’m so excited to share this Mexican Rice and Beans Bowl recipe with you! It’s like a fiesta in a bowl—vibrant colors, comforting spices, and textures that make every bite feel special. Plus, it comes together in just 20 minutes, perfect for those “what’s-for-dinner” moments when time is not on your side. Trust me, once you get this on your table, it’ll quickly become one of your go-to weeknight heroes.

Quick Facts

• Yield: Serves 4
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 1 cup long-grain white rice
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup canned black beans, drained and rinsed
• 1 cup canned corn, drained
• 1 ½ cups vegetable broth or water
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

For the Sauce / Garnish:

• 1 avocado, diced or sliced
• Optional: crumbled queso fresco or shredded cheddar cheese
• Optional: sour cream or Greek yogurt
• Optional: chopped jalapeños for a little heat

How I Make It

Step 1:

Heat the olive oil in a medium saucepan over medium heat. Once shimmering, add the finely chopped onion and sauté until soft and translucent, about 3 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.

Step 2:

Stir in the rice, cumin, chili powder, and smoked paprika, coating the grains in the spices and oil. This step toasts the rice slightly and releases all those amazing aromas.

Step 3:

Add the vegetable broth, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 12 minutes—no peeking! This steams the rice perfectly.

Step 4:

After 12 minutes, add the black beans and corn on top of the rice, cover again, and cook for 3 more minutes to heat everything through. The rice will be fluffy, and the beans and corn add pops of texture and sweetness.

Step 5:

Remove from heat, fluff the rice and beans with a fork, then season with salt and pepper to taste.

Step 6:

Serve in bowls topped with creamy avocado slices, fresh cilantro, and a squeeze of lime juice. Add your favorites like cheese, sour cream, or jalapeños for a little extra fun.

Variations & Tips

• Swap black beans for pinto beans or kidney beans depending on what you have on hand.
• Add diced tomatoes or a splash of tomato sauce while cooking for a richer flavor.
• For a smoky twist, stir in a tsp of chipotle in adobo sauce.
• Use brown rice, but increase cooking time by about 10 minutes and add more liquid as needed.
• If you want protein, toss in cooked shredded chicken or sautéed ground beef with the onions.
• Leftover rice? Turn it into a delicious stuffed pepper filling or burrito base the next day!

How I Like to Serve It

This bowl shines on its own as a quick dinner, especially during busy weeknights. For a casual weekend gathering, serve it with warm corn tortillas and let everyone add their favorite toppings. On cooler nights, a side of roasted veggies or a fresh, crunchy salad balances the meal beautifully.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently with a splash of water or broth to keep the rice moist and fluffy.

Closing: This Mexican Rice and Beans Bowl is my go-to when I want a quick, nourishing meal that feels like a warm hug from the inside out.