Tex-Mex Black Beans and Rice

Russ Myers


My family loves Tex-Mex and Mexican food, so it seems like I make it every week, even if it's just taco salad. When I need rice, I make this recipe that is very versatile, so that you can change some of the ingredients and have anew dish, but the basic recipe is still there. For instance, I used a poblano pepper and 2 Roma tomatoes in this, but you could change to red and green bell peppers, or use jalapeno peppers, or even stir in some meat or black beans and corn. It's very flavorful and a great accompaniment to a Chili Tortilla Bake or Quesadilla's or, maybe Baked Pork Shoulder for Carnitas

pinch tips: Non-Stick Rice Every Time



4 Servings


10 Min


20 Min


Stove Top


2 c
1 c
uncooked long grain rice
1 Tbsp
beef flavor bouillon granules
1 can(s)
(15 oz.) black beans, drained
1/2 c
prepared salsa or picante sauce

Directions Step-By-Step

In medium saucepan, combine water, rice and bouillon; bring to a boil. Reduce heat; simmer covered for 15 to 20 minutes or until rice is tender. Stir in beans and salsa. Heat through. Refrigerate leftovers.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican