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This recipe is on page 152 in the “Appetizers & Sides” section in My NEW Cookbook: Flavilicious Cooking. You can see all the amazing recipes here.

Mexican Rice & Beans
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Rice Ingredients
  1. 1 cup rice
  2. 2 cups water
  3. 1 tablespoon oil
  4. Pinch sea salt
Bean Ingredients
  1. 1-3 tablespoons oil
  2. 2 cups of onions, chopped
  3. 1 tablespoon plus 1 teaspoon garlic, minced
  4. 4 cocktail tomatoes, blended or 8 tablespoons
  5. diced organic canned tomatoes, blended
  6. 1 jalapeno, cut length-wise and seeded (keep seeds for more spice)
  7. 1 can navy beans, drained and rinsed
  8. 1 bay leaf
  9. 1⁄4 teaspoon sea salt or to taste
  10. 1 teaspoon oregano
  11. 1⁄2 teaspoon cumin
  12. 1⁄2 cup cilantro
  1. Rinse the rice until water runs clear.
  2. Warm the oil over medium-high heat.
  3. Add the rice stirring frequently for approximately 2-3 minutes.
  4. Add 2 cups of water. Stir and reduce the heat. Cover and simmer for 20 minutes or until all the water has absorbed.
  5. Once all the water has absorbed, turn the heat off and fluff the cooked rice with a fork.
  6. Remove from heat, cover and set-aside until ready to serve.
  7. For bean method, Warm oil in large pan over medium-high heat.
  8. Add the onions and sauté until soft, then add minced garlic and jalapeno and saute until fragrant (be sure not to burn garlic) then add blended cocktail tomatoes.
  9. Continue to stir until tomato texture begins to change consistency (5-10 minutes).
  10. Add beans and combine well. Continue to cook for few minutes on medium-low to warm the beans.
  11. Transfer to a serving dish and remove bay leaf and jalapeno if desired and mix fresh cilantro throughout.
  1. Calories: 355 Fat: 20g Carbohydrates: 35g Protein: 12g
Adapted from Flavilicious Cooking Cookbook
Adapted from Flavilicious Cooking Cookbook
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Join the discussion 4 Comments

  • Monica says:

    This is cool. Went grocery shopping and got some navy beans, jalapeno peppers, some cherry tomatoes, rice and a bunch of shallots. I already have some black beans in the fridge I cooked up the other day that I need to get eaten up. I will have to make this! Love Mexican food. Congratulations on the cookbook. I know you have been working on this a long time.

  • Beccy says:

    Love the recipe, i’m adjusting it to make it in the thermomi using brown rice. Cant see where to add the bay leaf, only remove it, i’m guessing with the jalapeno step?

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