A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, and world cuisine.

Mexican Rice and Beans Recipe

Rice and Beans Recipe

This Quick and Easy Mexican Rice and Beans are filling and healthy too. I don't know about you but sometimes I just want dinner to be something quick, and easy!

Mexican rice and beans in a white bowl.

Spicy Rice Recipe

So I've got a recipe for when you're in a hurry and want something quick.

Along with a few other bloggers I was asked to join the Veetee Bloggers Community and create a recipe using a pack of Veetee rice.

Of course, it's so easy to just order a takeaway, but with Veetee 'Heat and Eat' rice range (it takes just 2 minutes in the microwave) which is great, but you still need something else to go with it; so instead of a ready meal why not try my recipe?

Veetee range of ready cooked rice includes not only Long Grain Rice but Basmati, Basmati and Wild Rice, New Orleans Style, Peri Peri and more.

For my recipe, I used Veetee plain long-grain since I wanted to add my own flavour to the dish.

Spicy Rice and Bean Feast

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Mexican rice and beans, recipe, spicy beans, vegetarian,
Vegetarian, one pot, dinner
Yield: 2
Author: Jan Bennett
Mexican Rice and Beans Recipe

Mexican Rice and Beans Recipe

You can use any brand of ready-cooked microwavable rice will be fine.
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min


  • olive oil
  • 1 x 300g Veetee pack of Heat & Eat long grain rice
  • 2 meat-free chorizo sausages - diced (Linda McCartney brand sells them)
  • 1 red onion - diced
  • 1/2 red bell pepper - deseeded and diced
  • 1/2 green bell pepper - deseeded and diced
  • 1 clove garlic - peeled and finely chopped
  • 2 halves of sun-dried tomatoes - drained from oil and chopped
  • 1 teaspoon of Pimentón de la Vera - or you can use hot paprika
  • 1 x 300g can of Mexican style beans in water - rinsed and drained well
  • 6 baby plum tomatoes - halved
  • a good squeeze of tomato ketchup
  • sea salt to taste ‎


  1. Heat up a tablespoon of olive oil in a large frying pan and cook the chorizo then remove and set aside. No need to wash the pan.
  2. Add a little more oil and cook the onions, peppers and garlic until softened but not coloured.
  3. Add the pack of cooked rice along with the Pimentón de la Vera and sun-dried tomatoes, stirring gently to break up the rice.
  4. Now you can add the well-drained can of beans along with the plum tomatoes and a good squirt of tomato ketchup.
  5. Add the cooked chorizo back in and cook gently whilst stirring over medium heat until everything is piping hot.
  6. Add a pinch of sea salt, stir and taste adding more if you think it needs it. If the mixture looks too dry you can add a splash of water.
  7. Serve straight away while piping hot.
Did you make this recipe?
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  1. This is proper comfort food, this. Pass us a spoon and let me tuck in!

  2. Looks really tasty - I am a huge fan of these flavoured rices for quick easy meals.

  3. Rice and beans is the classic combination for complete protein isn't it? Great use of the Veetee rice Jan!

  4. All the things I love, chorizo, rice and that lovely pimenton. Proper comfort food!


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