This Mexican-inspired rice dish is super simple, with an easy coriander (cilantro) pesto and black beans. It serves as either a side dish or a vegetarian main course, and can be made in just 20 minutes!

Mexican rice with cilantro pesto and black beand in a white bowl, topped with avocado and cherry tomatoes.

I love dishes like this Mexican rice. Not only is it inspired by my favourite cuisine (definitely not authentic, but who’s complaining?), but it’s also so, so simple and so, so easy. And you know how I like easy. I’m sure I’m getting more and more lazy as the years go by – but even I can manage this quick 20 minute dish! (Though if I ever get to the point where I can’t even manage to spend 20 minutes on dinner, I will revel in ordering pizza every single night)

Mexican rice with cilantro pesto, in a saucepan with black beans and fresh cilantro.
What’s in this Mexican rice?

There are a few main elements to this dish:

– rice (I used white rice, but brown rice would be great too!)
– black beans (tinned, obviously)
– an easy homemade cilantro pesto
– …yeah, that’s about it.

This dish may be super simple, but it’s also really effective. Don’t go thinking that just because it’s simple, it will be boring – far from it. Sometimes less is more.

Mexican rice with cilantro pesto, black beans and sunflower seeds in a saucepan

Cilantro pesto

Pesto is usually made with fresh basil, but switching it for fresh coriander (cilantro) in this recipe really adds a pop of citrussy freshness, and keeps with the Mexican-style theme.

It’s super quick to make – pop just a few ingredients in a mini food processor, and blitz. It’s ready in seconds.

As well as the cilantro, you’ll need some garlic (just a small clove, as it’s going in raw!), veggie parmesan cheese, and some kind of nut or seed. I used sunflower seeds, which worked really well, but just about anything will do. Traditionally, you’d use pine nuts, but there’s not much that’s traditional about this dish, so I say just use whatever you have on hand.

The end result is a creamy, cheesy cilantro pesto that really elevates plain white rice to something a bit special.

Mexican rice with cilantro pesto and black beans in a white bowl topped with avocado and cherry tomatoes.

How would I serve this Mexican rice?

The great thing about this dish is that it’s really versatile.

If you’re having a party and serving a big Mexican feast, it makes a great side dish – it’s a bit more interesting than just offering plain rice. A big scoop of this would be amazing alongside some enchiladas!

Or, it also works really well as a standalone dish, if you’re not expecting guests. It’s got protein from the black beans and sunflower seeds, so you don’t really need to serve it with anything else at all – perhaps just a few cherry tomatoes and some sliced avocado to add a bit of interest.

And that’s all there is to it! This Mexican rice is super simple, but has tons of flavour, and is a great recipe to have on stand-by for any number of occasions.

Mexican rice with cilantro pesto and black beans in a white bowl, topped with avocado and cherry tomatoes

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5 from 1 vote

Mexican rice with cilantro pesto and black beans

This Mexican-inspired rice dish is super simple, with an easy coriander (cilantro) pesto and black beans. It serves as either a side dish or a vegetarian main course, and can be made in just 20 minutes!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 2 people

Ingredients

  • 150 g (~ 2/3 cup) long-grain white rice

For the cilantro pesto:

  • 1 small clove garlic, peeled
  • 1 tbsp sunflower seeds (or pine nuts)
  • 1 1/2 tbsp finely grated vegetarian parmesan-style cheese
  • Small bunch fresh coriander (cilantro)
  • 1 tbsp extra virgin olive oil
  • 2 tbsp water

To assemble:

  • 120 g (~ 2/3 cup) cooked black beans (I used tinned)
  • 1 tbsp sunflower seeds (or pine nuts)

Instructions

  • Boil the rice in plenty of water, until soft, then drain.
  • While the rice is cooking, prepare the cilantro pesto. Add the garlic, sunflower seeds, parmesan, coriander (cilantro), and olive oil to a mini food processor, and blitz thoroughly, scraping down the sides if necessary. Add a little water and blitz again to get the consistency you want - it should be a thick paste.
  • To assemble the dish, add the cilantro pesto to the cooked rice, along with the tinned black beans and a few more sunflower seeds. Mix thoroughly, and serve warm.
Course: Side Dish
Cuisine: Mexican
Keyword: cilantro rice, mexican rice, pesto rice
Author: Becca Heyes

 

Nutrition Facts
Mexican rice with cilantro pesto and black beans
Amount Per Serving (1 portion)
Calories 435 Calories from Fat 94
% Daily Value*
Fat 10.4g16%
Saturated Fat 2g10%
Cholesterol 3mg1%
Sodium 152mg6%
Potassium 302mg9%
Carbohydrates 72.9g24%
Fiber 5.6g22%
Sugar 0.2g0%
Protein 12g24%
Calcium 70mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

 

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe.

 

You only need half a tin of black beans for this recipe – why not put the rest into my cheesy bean bake?