R n B Episode 2: Mexican Rice and Beans

After making a mammoth taco meal last night for my girlfriend and I, I had a bunch of veg left over today that I had to use up, so I decided to keep the Mexican theme and add a new episode to my rice and beans series.

Vegan cooking for me is about making meals where it doesn’t matter that it is vegan. You don’t even have to tell people that it is vegan. It doesn’t, and shouldn’t, matter. It’s just good, tasty food. I believe this is definitely the case here…

Ingredients wise, there is nothing here that will be hard to get; red onion, chillis, pepper, coriander, tomatoes, white rice, red beans (although I didn’t have any, so used black beans). Basically, if the colour of the ingredient is one of the colours on the Mexican flag, use it.

The twist I give here, and it really does make it as far as I am concerned, is the addition of some torn homemade corn tortillas. It gives an interesting texture and an amazing taste.

Serve with some chopped spring onions, (vegan) sour cream and wedges of lime.

Este es un ganador

Mexican RnB side

Mexican RnB veg

Serves 4


  • 2 tablespoons olive oil
  • 1 Red Onion, diced
  • 1 red pepper, diced (I used a bullhorn capsicum)
  • 2 Green Chillies, chopped
  • 2 cloves garlic, chopped
  • 2 -3 tomatoes, chopped
  • 2 cans black beans or kidney beans (or 1 of each), drained and rinsed
  • 2 cups (400g) long grain white rice (I used basmati)
  • 4 cups (1 litre) vegetable stock
  • 4 corn tortillas (precooked)
  • 1 bunch coriander, chopped (reserve some leaves for garnish)
  • 1 lime, juiced
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • chopped spring onions, vegan sour cream, lime wedges, to serve

Mexican RnB Tope

Cook it:

  1. Heat a large sauté pan or saucepan over low medium heat
  2. Add the oil when pan is hot
  3. Add the onions and fry for about 5 minutes, stirring regularly
  4. Add the peppers and fry for 3 minutes
  5. Add garlic and chilli and fry for 2 minutes
  6. Add paprika, oregano, thyme and cayenne pepper and stir
  7. Add the rice and stir. Make sure everything is covered in spices
  8. Add the vegetable stock and chopped tomatoes. Raise heat to high and bring to boil as quickly as possible, as it does, lower heat to a simmer and cover. It should be LOW. Cover and cook for about 15 – 20 minutes, stirring regularly
  9. About 10 minutes from the end, add the drained beans and lime juice
  10. About 5 minutes from the end, tear up some precooked corn tortillas and add
  11. When everything is cooked, add the coriander and serve with all the extras

Recommended Tunes:

Jane's Addiction - NothingsShocking

Jane’s Addiction “Nothing’s Shocking”

I am not sure why, but I have been on a big Janes Addiction kick again recently. Usually something reignites my love for Janes, but nothing has this time. I just wanted to here the Gods of alternative rock.

I HIGHLY recommend you buy this on vinyl. Everything sounds better on vinyl, but this album, for some reason, just sounds extra good.

The Mountain Song is genre defining.

Listen – but do yourself a favour and buy it on vinyl!!

2 thoughts on “R n B Episode 2: Mexican Rice and Beans

  1. okay… i had to come and take a peak to see what you would pair with one of my all time favorite bands in life…. and i have got to say, you paired it with literally one of my all time favorite comfort foods in life. so, how in the world did you manage that trick? (no, really.)

    Liked by 1 person

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