Veracruz beans and rice combines tender black beans, fluffy white rice, jalapeño, cumin, oregano, onion, and garlic in a rich but pleasantly moist Mexican dish.
Drain the cooked black beans and reserve their cooking liquid.
Heat 2 teaspoons of olive oil in a saucepan over medium heat.
Add the rice and stir until every grain is lightly coated.
Cook the rice for 2–3 minutes until aromatic and beginning to turn golden.
Pour in the vegetable broth and bring it to a boil.
Reduce the heat to low and cover the saucepan.
Cook for 18–20 minutes until the rice is tender and the liquid has been absorbed.
Remove the saucepan from the heat and let the rice stand covered for 10 minutes.
Heat the remaining olive oil in a second saucepan over medium heat.
Add the onion and cook for approximately 3 minutes until it begins to brown.
Add the garlic, jalapeño, cumin, and oregano.
Cook for another 2 minutes while stirring regularly.
Add the black beans and ⅓ cup of reserved bean liquid.
Fold in the cooked rice and season with salt.
Cook for approximately 5 minutes until everything is hot and the flavors are combined.
Add up to ⅓ cup additional bean liquid when the mixture appears too dry.
Serve the Veracruz beans and rice warm.
Notes & Wine Advice
Serving Suggestions
Serve Veracruz beans and rice as a complete vegan meal or as a side dish with grilled vegetables, tacos, enchiladas, or roasted chicken. Add tomato salsa, avocado, lime wedges, or fresh cilantro. Explore our Mexican recipes for more suitable combinations.
Recipe Notes
The dish should be rich and moist but not soupy. Reserve enough bean liquid to adjust the consistency after combining the rice and beans. Use cooked beans that are tender but still hold their shape. Find more useful meal ideas among our rice recipes.
Variations
Replace the jalapeño with poblano pepper for a milder flavor or add chipotle for smoky heat. Brown rice can replace white rice but will require additional liquid and cooking time. Browse our vegetarian recipes for more meat-free variations.
Wine Advice
A fresh Sauvignon Blanc complements the jalapeño and herbs. A fruity Garnacha is a suitable red wine for the earthy black beans and cumin.