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Southwestern Beans and Rice
with salsa / guacamole / tortillas

Active: 25 min Total: 40 min

For this one-pan meal, seasoned rice and beans cook together on the stovetop which infuses the dish with Southwestern flavor. Serve it as burrito bowls piled with toppings, or roll the filling into tortillas. Either way, it makes a simple, customizable weeknight dinner.

Tags

Ingredients

Servings:
4
Metric
Guacamole:
  • Garlic - 2 cloves, minced or crushed
  • Shallots - 1 bulb, diced
  • Cilantro - 1/4 bunch, chopped
  • Avocados - 2
  • Limes - 1, juice of
  • Hot sauce - to taste
Southwestern Beans and Rice:
  • Coriander, dried - 1 tsp
  • Paprika - 1 tsp
  • Cumin - 1/2 tsp
  • Salt - 1/2 tsp
  • Chili powder - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Onions, medium - 1, chopped
  • Bell peppers, any color - 1, chopped
  • Coleslaw mix - 6 oz (sub thinly sliced cabbage)
  • Limes - 1, wedges
  • Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1 1/2 cups
  • Rice, long-grain white, uncooked - 3/4 cup
  • Tortillas, taco-sized corn or flour - 8
  • Salsa, store-bought, for serving - 1/2 cup
  • Sour cream - 1/2 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make spice mix - Combine coriander, paprika, cumin, salt, chili powder and black pepper. (Can be done up to 5 days ahead)
  2. Onions / Bell Peppers / Coleslaw mix - Prep as directed and combine. (Can be done up to 4 days ahead)
  3. Garlic / Shallots / Cilantro - Prep as directed and combine. (Can be done up to 2 days ahead)
  4. Limes - Slice into wedges. (Can be done 1 day ahead)
  5. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven or nonstick pan with a lid over medium-high heat. Add oil and then onions, bell peppers and coleslaw mix to heated oil. Saute until tender, 4 to 5 minutes. Add spice mix and beans to pan and saute until spices are fragrant.
  2. Heat stock in microwave or saucepan until boiling.
  3. Pour rice and hot stock over vegetables and give it a stir to combine. Turn heat to medium-low and put the lid on. Cook, covered, until all stock is absorbed and rice is tender, 20 to 22 minutes.
  4. When rice is finished cooking, move pan away from the heat and let it rest, covered, for 5 minutes.
  5. While rice and beans rest, mash together garlic, shallots, cilantro, avocado and lime juice. Season to taste with some salt and hot sauce.
  6. Warm tortillas according to package directions.
  7. Serve rice and beans with lime wedges, tortillas, guacamole, salsa and sour cream on the side. We liked these served like burrito bowls with a tortilla on the side to scoop up toppings (you can also fill the tortillas and roll them up like tacos). Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (117)
Gluten-free (7)
Paleo (18)
Vegetarian (26)

54 reviews

Easy to make and really tasty. Everyone enjoyed this!

By: Carli
Posted: Apr 28, 2020
Diet: Original
0 Helpful

A bit mild for my taste but went over well with the family.

By: Katherine
Posted: Feb 14, 2020
Diet: Original
0 Helpful

My husband absolutely loved this. It came out very wet for some reason, so added some extra leftover rice to soak up the juices.

By: Kristine
Posted: Aug 08, 2019
Diet: Original
0 Helpful

I thought the flavor was more of a fresh flavor than a tex-mex flavor. Either way it was still really good and my husband really liked it. To give it more of a tex mex flavor you could add some Rotel like other people suggested.

By: Julia
Posted: Jan 13, 2019
Diet: Original
0 Helpful

This was surprisingly pretty good! Definitely add cheese to the vegetarian version.

By: Jolyon
Posted: Mar 07, 2017
Diet: Vegetarian
0 Helpful

Chicken came out extra tender, loved it!

By: Elizabeth
Posted: Mar 02, 2017
Diet: Original
0 Helpful