Easy Mexican Brown Rice and Beans Featured

Easy Mexican Brown Rice and Beans

Recipe courtesy of Julia Robarts, chef and food writer for Juggling with Julia.


For 4 Person(s)


  • 1 tbsp olive oil
  • 1/2 large Vidalia or other sweet onion, chopped
  • 1/2 yellow bell pepper, chopped
  • One half of a 15-oz can of black beans, rinsed and drained
  • 2 cups prepared mild salsa
  • 2 cups cooked brown rice
  • 1/4 tsp cinnamon (if you are unsure about this ingredient, start with 1/8 teaspoon)
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp smoked paprika


In a large nonstick saucepan, heat the olive oil over medium heat.

Add the chopped onion and bell pepper, and sauté until softened, about 3-4 minutes.

Add the garlic and sauté for 1 minute more.

Add the salsa, black beans, and spices and let bubble for 2-3 minutes.

Add the rice, reduce heat to medium-low, and heat through (about 5 minutes). The mixture should be moist but not runny.

Add additional salsa (or just water) if needed.

Remove from heat and finish with your choice of toppings (jalapeno, avocado, cheddar, hot sauce, etc.)

Recipe notes

Optional toppings: sliced jalapeno peppers, avocado, cheddar cheese, hot sauce

Makes: 4