Warming Mexican Beans and Rice

A great way to use leftover rice Quick and delicious

Authored by: Polly Pitchford, Full Spectrum Health

  • Print Recipe
  • Cooking Time: Under 15 minutes
  • Serves: 2
  • Suitable Diets: Low Fat, Vegan, Vegetarian


  • 2 cups cooked pinto or aduki beans
  • 1/2 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon Cumin
  • 12 cloves garlic, minced
  • 2 tomatoes, chopped
  • 3 cups cooked, warm brown rice
  • Garnish with chopped scallion, chopped parsley, bell pepper strips and avocado
  • 1 tablespoon extra virgin olive oil optional


In a large skillet, mix together beans with spices and cook over medium heat for 78 minutes. Add chopped tomatoes and cook until heated through. Stir in olive oil optional, not included in nutrition analysis.Place warmed rice on individual serving plates and spoon beans on top. Garnish and serve.