Mexican Beans and Rice

CHOICE recipe of Mexican Beans and Rice
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01.Mexican Beans and Rice

CHOICE recipes Mexican beans and rice


2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
2 sticks celery and young celery leaf, chopped
1 ½ teaspoon cumin, ground
1 ½ teaspoon coriander, ground
½ teaspoon tumeric, ground
1 bunch coriander stems and roots roughly chopped
2 baby eggplants, chopped
2 large mushrooms, chopped
1 long red chilli, diced (to taste)
3 x 400g cans beans, drained and rinsed (use a mix of red kidney, black eyed, pinto, black beans)
1 x 400g tin crushed tomatoes
1 litre water
1 tablespoons red wine vinegar
2 tablespoons white wine vinegar
1 teaspoons red Tabasco (to taste)
2 teaspoons green Tabasco (to taste)
1 tablespoon jalapenos, chopped finely (optional)
2 cups cooked white rice
1 bunch coriander leaves, roughly chopped
Sour cream
Corn chips

CHOICE recipes Mexican beans and rice


  • Heat oil in a large saucepan on medium heat.
  • Fry onion, garlic and celery until soft.
  • Add cumin, coriander and tumeric, coriander roots and stems, eggplant, mushrooms, chilli, beans, tomatoes, water, vinegars, Tabasco and jalapeno chilli.
  • Bring to boil, reduce heat and cook for 20 minutes.
  • Add rice cook another 5 minutes.
  • Add coriander leaves.
  • Serve with corn chips sour cream and extra jalapeno’s if desired.


  • Serves 6 plus lunch the next day.
  • Freeze leftovers (just add extra water when reheating)


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