Mexican Yellow Rice and Black Beans

"This recipe is adapted from American Diabetes Association cookbook--Diabetes & Heart Healthy Cookbook. It is a delicious blending of southwestern flavors that is so simple to prepare."
photo by Guyanesegyal photo by Guyanesegyal
photo by Guyanesegyal
photo by threeovens photo by threeovens
photo by Starrynews photo by Starrynews
photo by Engrossed photo by Engrossed
photo by Engrossed photo by Engrossed
Ready In:
1hr 15mins




  • Bring the vegetable or chicken stock to a boil; stir in the turmeric and brown rice.
  • Bring rice to boiling, stir once, lower heat and cook 40 to 45 minutes or until done and liquid has been absorbed, adding more liquid if needed.
  • Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly.
  • To the warmed pan, add the onion, jalapeno, bell peppers, and red pepper flakes; cook for 4 minutes or until beginning to brown on the edges, remove from heat.
  • Stir the drained beans and cumin into the mixture adding salt to taste.
  • Let stand covered for 5 minutes; stir in the remaining 2 teaspoons of olive oil.
  • To serve, divide the rice into 4 equal portions and place on individual plates.
  • Top the rice with bean mixture, sprinkle with cheese and snipped cilantro.
  • Serve lime wedges on the side to squeeze over all.

Questions & Replies

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  1. This rice is kind of amazing. As simple as Mexican yellow rice is, it was hard for me to find a recipe that was just right. I followed the directions, but mixed in the beans/veggies/seasoning right in before serving, then added a bit of Adobo seasoning and fresh cilantro (I left out the cheese- it's so flavorful and delicious even without it). Just perfect really. I will be making this often... thanks for sharing!
  2. It's great to find a healthy dish that's delicious too. We had it just by itself since we are trying to cut back on meat. It looked so colorful and was full of flavor. I didn't have any turmeric, so I subbed a packet of Sazon Azafran. And since my son doesn't like cilantro or limes, instead of dressing it with them, I just mixed the juice and cilantro in with the dish. I love the flavor they add, and he didn't know the difference. LOL. Thanks for sharing this -- as others said I think it will make a great filling too for burritos and tostadas. Yum!
  3. Made half a recipe but used white rice. Excellent with our pork verde.
  4. I had some leftover yellow rice, so I just made the bean part. I used green, yellow, and red peppers since I had a bunch that were starting to soften. I was a little afraid the flavors would be too mild/bland, but it came out delicious. I served it with some sliced avocado. Even the teen gave his stamp of approval, although he did comment he would have liked it a lot better with a little ground beef added in. It was quick and easy to make, made a pretty plate, and definitely getting saved for the future!
  5. We really enjoyed this recipe served this our veggie burritos. In the picture the rice matches the title and looks yellow. This made DH think perhaps the recipe started with white rice? Despite adding turmeric to our brown rice, our rice was still brown (not that this bothered us, but it was incongruent with the title). I made no modifications to the recipe and thought it tasted delicious and was good for leftovers the next day as well. I will be making this again. Thanks.


I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
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