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Mexican Red Beans & Rice

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“This is one of Jeanne Lemlin's recipes (from her wonderful cookbook "Quick Vegetarian Pleasures") that I have adapted a little to my taste. It is one of my favorite quick and healthy weeknight meals. It tastes good with or without the sour cream, and also is good with a sprinkling of cheddar cheese on top. It makes great leftovers and is good for work lunches.”

Ingredients Nutrition


  1. In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil.
  2. Reduce to simmer and cook rice (without lifting lid) for 45 minutes for brown rice or 20 minutes for white rice, or until water is absorbed and rice starts to stick slightly to pot.
  3. During the last 15 minutes that rice cooks, prepare bean mixture.
  4. Heat olive oil in large skillet over med-high heat.
  5. Add onions& saute for approx.
  6. 10 minutes or until translucent and soft.
  7. Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly.
  8. Add beans, salsa and water to pan and cook for approx.
  9. 5 more minutes, until mixture is hot.
  10. To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.

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