Old Mexico Black Beans and Rice

Lisa James


This is great for a late night supper or lunch leftovers the next day.


☆☆☆☆☆ 0 votes

40 Min
20 Min
Stove Top


  • 2 Tbsp
    vegetable oil
  • 6.8 pkg
    spanish rice
  • 1/2 c
    chopped green bell peppers
  • 1/2 c
    chopped onion
  • 14 oz
    can 1/2 oz. tomatoes undrained
  • 1/2 tsp
    hot pepper sauce
  • 16 oz
    1 pinto beans rinsed & drain
  • 1/2 c
    shredded cheddar cheese
  • 2 Tbsp
  • 16 oz
    1 can black beans rinse, drain

How to Make Old Mexico Black Beans and Rice


  1. In a large skillet heat oil over medium heat.
  2. Add rice, green pepper, onion, and garlic; saute, stirring frequently, until rice is golden brown.
  3. Stir in 2 cups water, tomatoes, hot pepper sauce and seasonings; bring to a boil over high heat.
  4. Cover, reduce heat heat. Simmer 15 minutes. Stir in black and pinto beans. Cover; continue to simmer 5 minutes, or until liquid is absorbed and rice is tender,
  5. Served topped with cheese; sprinkle with parssley if desired. Yield: 4 servings

Printable Recipe Card

About Old Mexico Black Beans and Rice

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mexican

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