Mexican Rice

Prep Time 20 min Serves 4-5 servings     adjust servings


  • 3 cups cooked pinto beans
  • 3 cups cooked brown rice or quinoa
  • 2 cups diced tomatoes
  • 1/2 a yellow onion, diced
  • 2 chili peppers, chopped
  • 2 cups corn (we used fresh from the ears, but frozen will work too)
  • 1 clove garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Sea salt to taste


  1. Saute peppers, onions, and garlic 3 to 5 minutes on medium high in a teaspoon of oil.
  2. As they begin to soften, add the tomatoes and beans and let simmer on medium low for 5 to 7 minutes.
  3. Add the spices and rice and reduce heat to low and let simmer for another 5 minutes and remove from heat.
  4. Serve immediately.


Recipe Notes

This should last a week in the fridge. Enjoy.

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