Fiesta Rice and Black Beans

This Mexican-style Fiesta Rice and Black Beans recipe is like a "fully-loaded" version of Spanish Rice! It features hearty beans, fresh veggies, tender rice, and warm seasonings in a creamy tomato sauce. Make it with white rice or brown rice... your choice! (Vegan, gluten-free, oil-free.)

Let's bring it back to basics with beans and rice! Except we're giving it a delicious flavor-packed upgrade. (Yes!)

We'll combine black beans and rice with a medley of fresh, colorful vegetables. Then simmer it in a creamy, cheesy, tomato sauce spiked with taco seasoning.

It reminds me of a "fully-loaded" version of Spanish Rice. And best of all you can easily customize it and add your favorite toppings before serving!

Ingredients for Fiesta Rice

For this recipe, you'll combine in a large skillet or pan on the stovetop:

• Long-grain rice: I use long-grain brown basmati rice for this recipe. But you can also use white rice, jasmine rice, etc.
• Yellow onion: Or substitute white onion, red onion, or sweet onion.
• Green bell pepper: I like green, but yellow, orange bell pepper, or red bell pepper work great too. Poblano pepper could also work.
• Fresh garlic cloves: I like the taste of fresh, but you can substitute with dried garlic powder if desired.
• Roma tomatoes: Or other ripe garden tomato. For a sweeter, bolder flavor use cherry tomatoes or grape tomatoes instead.
• Taco seasoning: I use my homemade taco seasoning blend for this recipe. It's a delicious combination of warm, bold spices like chili powder, ground cumin, smoked paprika, onion, garlic, and oregano. (Making your own homemade seasonings also allows you to adjust the salt content to your liking.)
• Tomato sauce: This comes in a 15-ounce can. Be sure to use plain tomato sauce not marinara.
• Nutritional yeast: This gives the sauce more richness with a cheesy, savory taste.
• Black beans: Or you can substitute another bean such as pinto beans or kidney beans if desired. The beans and rice paired together provide a great source of plant-based protein and fiber.
• Sweet corn: I use organic canned corn for convenience. But you can use frozen corn kernels, fire-roasted corn, or freshly cooked corn instead.

Customizing

Make it spicy: This recipe is mild as written. So stir in chili powder, cayenne pepper, red pepper flakes, jalapeño, chipotle in adobo sauce, medium diced green chiles, black pepper, or simply top with hot sauce to taste.

Make it "meaty": Stir in your favorite vegan ground beef crumbles. Cook these separately according to package instructions. Then toss in with the fiesta rice before serving.

Make it extra-cheesy: There's a slight "cheesy" flavor in this dish that comes from nutritional yeast. But you could certainly add more, or sprinkle in your favorite vegan shreds or dairy-free cheddar cheese.

Quinoa: You could also replace the rice with quinoa instead!

Serving

It's so versatile! Enjoy it as a side dish or main dish, burrito filling, chip dip, taco salad, or layer it in a baked enchilada casserole, etc.

Toppings: Enjoy as is, or add your favorite toppings before serving! Some ideas include:

• Fresh cilantro
• Avocado or Loaded Guacamole
• Crumbled tortilla chips
• Chipotle Crema
• Squeeze of fresh lime juice
• Vegan sour cream
• Restaurant-Style Blender Salsa

Storing

Store leftovers in an airtight container in the refrigerator. I find they keep for about 4-5 days. Then simply reheat in a microwave when ready to enjoy. (It's also a great make-ahead meal if you like to meal prep!)

For more inspiration, also browse all vegan black bean recipes or Mexican-inspired recipes.

If you're enjoying this Mexican-inspired Fiesta Black Beans and Rice recipe, also check out:

• Vegan Burrito Bowl with Creamy Chipotle Sauce
• Mexican Quinoa Stuffed Peppers
• Easy Vegan Bean Enchiladas

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