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.)
Today we're bringing 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. (So good.)
It totally 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 use white onion, red onion, or sweet onion if desired.
- 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, jalapeno, 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 tasty 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.
Fiesta Rice and Black Beans
Ingredients
- 1 cup long-grain brown rice (or white)
- 1 small yellow onion
- 1 green bell pepper
- 3 cloves garlic
- 2-3 roma tomatoes
- 2 Tbsp. taco seasoning
- 15 oz. can tomato sauce
- 1/4 cup nutritional yeast
- 15 oz. can black beans
- 1 cup sweet corn, cooked
Toppings (optional):
- Avocado, cilantro, chipotle crema, fresh tomatoes, hot sauce, dairy-free cheese shreds, tortilla strips, lime juice, etc.
Instructions
- Rinse and cook rice according to package instructions.*
- Finely dice onion and bell pepper.
- In a large skillet over medium-high heat, sauté onion and bell pepper for 8-10 minutes. (I use about 3 Tbsp. broth/water to for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic and dice tomatoes.
- When onion is translucent, add minced garlic and 2 Tbsp. taco seasoning. Stir and cook for 1-2 minutes.
- Reduce heat. Add tomato sauce, nutritional yeast, black beans (rinsed and drained), sweet corn, and tomatoes. Stir and simmer on medium-low for 5 minutes.
- When rice is cooked, add to skillet and stir well. Heat for 5 minutes to let flavors combine. Salt to taste if desired.
- Serve with your favorite toppings. For an extra-cheesy version, add your favorite dairy-free shreds.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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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Diana says
I made this for dinner tonight. So easy and delicious!
Kaitlin says
Wonderful, Diana! Thanks so much for giving the recipes a try and sharing your very kind feedback. Wishing you a beautiful rest of the week!
Susan L says
Really enjoyed the flavors and simplicity of this dish! We topped ours with avocado, tortilla chips, and a little hot sauce.
Kaitlin says
Great to hear, Susan!