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Mexican rice & beans


  • Put the rice and water in a heavy-bottomed pot and bring to the boil. Turn the heat right down, cover tightly with kitchen foil and a lid, and simmer gently for 20 mins. Then remove from the heat and leave as is for 5 mins. DON'T PEAK!
  • At the same time, heat a little oil in a heavy-bottomed pan and briefly sauté the garlic and chillies.
  • Add the black beans, stock, tomatoes, chilli paste, cumin and seasonings. Stir and cook for about 10-15 mins until the sauce is thick and fragrant, stirring now and again. Taste for seasoning.
  • Then add 3 heaped tbsp chopped coriander with the cooked rice. Mix well, cook for a couple of minutes and again taste for seasoning.
  • Serve in individual bowls with a good dollop of sour cream, a sprinkling of coriander on top and a simple salad on the side.


  • 1 cup basmati (long grain) rice
  • 2 cups water
  • vegetable oil
  • 4 garlic cloves, finely chopped
  • 3 small red chillies, finely chopped
  • 1 can black turtle beans, rinsed & drained well
  • ½ cup vegetable stock
  • 1 can diced tomatoes
  • 1 tspn chilli paste
  • 1 heaped tspn ground cumin
  • sea salt & freshly ground pepper
  • ½ cup chopped fresh coriander
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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