The Best Mexican Rice and Beans You’ll Ever Make

Ingredients

• 2 cups Dried Black Beans (sorted, rinsed and soaked)
• 4 cups Water (for soaking) (cold)
• 8 cups Water (for cooking beans) (cold)
• 1 piece Medium Onion (chopped for bean aromatics)
• 4 pieces Garlic Cloves (smashed)
• 2 pieces Avocado Leaves (adds authentic Mexican aroma; substitute bay leaves)
• 2 pieces Bay Leaves (substitute for avocado leaves)
• 4 pieces Pasote Leaves (bitter, licorice‑like; substitute cilantro stems)
• 3 stalks Cilantro Stems (substitute for pasote leaves)
• 2 Tbsp Vegetable Oil (for sofrito; neutral flavor)
• 1 tsp Salt (adjust to taste)
• 1 can (14.5 oz) Canned Diced Tomatoes (for rice broth)
• 0.25 tsp Ground Cumin (adds warmth to rice broth)
• 0.5 piece Medium Onion (for rice broth) (finely chopped)
• 2 pieces Garlic Cloves (for rice broth) (minced)
• 14 oz Chicken Stock (low‑sodium; provides richness)
• 2 cups Long Grain White Rice (rinsed until water runs clear)
• 2 Tbsp Canola Oil (for toasting rice)
• 0.5 cup Fresh Corn Kernels (adds sweetness and texture)
• 0.5 cup Fresh Green Peas (adds color and bite)
• 2 Tbsp Fresh Cilantro (chopped, for garnish)
• 0.25 cup Queso Fresco (crumbled, garnish beans)

Instructions

1. Sort and Rinse Beans

   Spread the 2 cups of dry black beans on a clean surface, pick out any stones, debris or damaged beans, then place them in a colander and rinse under cold running water until the water runs clear.

   Time: PT5M

2. Soak Beans Overnight

   Transfer the rinsed beans to a large bowl, add 4 cups of cold water, cover, and refrigerate for at least 8 hours or overnight.

   Time: PT8H

3. Drain and Rinse Soaked Beans

   After soaking, pour the beans into a colander, discard the soaking water, and rinse the beans again under cold water.

   Time: PT5M

4. Start Cooking Beans with Aromatics

   Place the drained beans in a large pot, add 8 cups of fresh water, 1 chopped onion, 4 smashed garlic cloves, 2 avocado leaves (or 2 bay leaves), and 4 pasote leaves (or 3‑4 cilantro stems). Bring to a boil over high heat.

   Time: PT5M

   Temperature: 212°F

5. Simmer Beans Until Tender

   Reduce heat to low, cover partially, and let the beans simmer for 60‑90 minutes, stirring only once every 15‑20 minutes. Beans are done when a bean can be easily smashed between fingers.

   Time: PT1H10M

   Temperature: Low heat (around 180°F)

6. Remove Aromatics

   Using a slotted spoon, remove the onion pieces, avocado/bay leaves, and pasote leaves (or cilantro stems). If you like, you can also remove the garlic cloves.

   Time: PT5M

7. Make Sofrito and Thicken Beans

   In a separate saucepan, heat 2 Tbsp vegetable oil over medium heat. Add ½ cup of the cooked beans, the remaining onion (finely chopped) and a pinch of salt. Cook, stirring occasionally, until the onion softens and the mixture looks slightly dry, about 15‑20 minutes.

   Time: PT20M

   Temperature: Medium heat (around 350°F)

8. Prepare Tomato‑Chicken Stock Broth for Rice

   In a blender, combine the canned diced tomatoes, ¼ tsp ground cumin, ½ chopped onion, 2 minced garlic cloves, a pinch of salt, and 14 oz chicken stock. Blend until smooth. Adjust consistency: if too thick, add a splash more stock; if too thin, add a bit more tomato.

   Time: PT10M

9. Rinse Rice Until Water Is Clear

   Place 2 cups long‑grain rice in a bowl and rinse under cold water, stirring with your hand. Drain and repeat 3‑4 times until the water runs clear.

   Time: PT5M

10. Toast Rice

    In a large saucepan, heat 2 Tbsp canola oil over medium heat. Add the rinsed rice, stirring constantly, until the grains turn a light golden brown, about 7 minutes.

    Time: PT7M

    Temperature: Medium heat (around 350°F)

11. Add Broth and Bring to Simmer

    Pour the prepared tomato‑chicken stock broth over the toasted rice, stir once to combine, and bring to a gentle boil.

    Time: PT5M

    Temperature: Medium‑high heat (around 375°F)

12. Add Corn, Peas, and Cilantro; Cook Rice

    Reduce heat to low, add ½ cup fresh corn kernels, ½ cup green peas, and 2 Tbsp chopped cilantro. Cover tightly and let simmer for 13 minutes without stirring.

    Time: PT13M

    Temperature: Low heat (around 180°F)

13. Rest Rice Off Heat

    Turn off the heat, keep the lid on, and let the rice sit for 5 minutes to finish steaming.

    Time: PT5M

14. Garnish Beans

    Transfer the cooked beans to a serving bowl and sprinkle crumbled queso fresco over the top.

    Time: PT2M

15. Serve

    Plate the fluffy rice alongside the rich black beans. Serve with mole, enchiladas, or use as a filling for burritos. Enjoy!

    Time: PT0M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

60g

Fat

5g

Fiber

10g

Ingredient Substitutions

• Instead of Avocado Leaves: Bay Leaves
• Instead of Pasote Leaves: Cilantro stems
• Instead of Vegetable Oil: Canola oil
• Instead of Chicken Stock: Vegetable stock
• Instead of Long Grain White Rice: Basmati rice
• Instead of Canola Oil: Vegetable oil
• Instead of Fresh Corn Kernels: Frozen corn
• Instead of Fresh Green Peas: Frozen peas
• Instead of Queso Fresco: Feta cheese

Equipment Needed

• Large Bowl
• Colander
• Large Pot with Lid
• Saucepan
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups
• Blender or Immersion Blender (optional)

Critical Steps — Do Not Skip

• Soaking the beans overnight ensures even hydration and prevents uneven texture
• Maintaining enough water during bean simmer prevents dry beans on top
• Checking bean tenderness by crushing a bean prevents over‑cooking
• Adding only part of the bean liquid to the sofrito creates a thick, creamy texture
• Rinsing rice until water is clear removes excess starch for fluffy rice
• Toasting rice before adding liquid adds nutty flavor and helps grains stay separate
• Do not stir rice while it simmers; stirring releases starch and makes it gummy
• Letting rice rest off heat allows steam to finish cooking evenly

Chef Tips from the Video

• Using dried black beans gives a deeper flavor than canned beans
• Toasting the rice adds a subtle nutty aroma that elevates the dish
• Avocado leaves impart a unique Mexican fragrance; if unavailable, use a combination of bay leaf and a pinch of dried oregano
• For extra richness, finish the beans with a drizzle of olive oil just before serving

Troubleshooting

Storage

Refrigerator: Store beans and rice separately in airtight containers for up to 4 days.

Freezer: Freeze beans in portioned containers for up to 2 months; rice freezes well for up to 3 months.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Cook the black beans a day ahead and refrigerate; reheat gently with a splash of water
• Rice can be prepared up to 24 hours ahead; reheat in a covered skillet with a few drops of water
• Both components keep well in the freezer for longer storage

Frequently Asked Questions