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Photo: Lee Harrelson; Styling: Ana Kelly Photo by: Photo: Lee Harrelson; Styling: Ana Kelly

Speedy Black Beans and Mexican Rice

This hearty rice and bean dish is the perfect answer for a meatless main-dish choice and doubles perfectly.

Southern Living SEPTEMBER 2006

  • Yield: Makes 2 servings
  • Cook time:2 Minutes
  • Prep time:5 Minutes


  • 1 (8.8-oz.) pouch ready-to-serve Mexican rice
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 (4.4-oz.) can chopped green chiles
  • 2 tablespoons chopped fresh cilantro
  • Toppings: sour cream, salsa, diced tomato, shredded Cheddar cheese


1. Cook rice according to package directions.

2. Combine black beans and green chiles in a microwave-safe bowl. Microwave at HIGH 90 seconds. Stir in rice and cilantro. Serve immediately with desired toppings.

Note: For testing purposes only, we used Rice-A-Roni Express Heat & Serve Mexican Rice.

Mexican Beef 'n' Rice: Substitute 1 lb. cooked lean ground beef for black beans. Substitute 1 cup salsa for green chiles. Prepare recipe as directed omitting toppings. Serve with corn chips or in lettuce leaves, if desired. Makes 4 servings.


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Speedy Black Beans and Mexican Rice recipe