TexMex Rice and Beans

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TexMex food is packed with flavor. It incorporates the spice of traditional Mexican food, but it jazzes it up even more with the smokey, complex barbecue taste for which Texas is known. For many, the mix of the two flavors is even better than either on its own. This TexMex rice and beans takes the best of both worlds and creates a dish you will love. It can be served alongside chicken or burgers, but is also hearty enough to stand up on its over. Try a serving with this delicious corn bread recipe.

Some TexMex rice recipes can be unhealthy. Many incorporate ingredients that are full of fat and salt, so something that could be a healthy dish can become unhealthy pretty fast. This version of TexMex rice and beans is a cleaned-up alternative to the high-fat versions. Healthy rice dishes can be just as filled with flavor as their unhealthy counterparts.

Love the idea of whipping up a large batch of food you can enjoy for several days to come? Try one of our slow cooker recipes.

This recipe was submitted by Laura Hills. Here’s what Laura had to say about her creation:

“Let me first start by explaining that one of my absolute favorite places to eat is Grill Creations in Garwood New Jersey, which is both healthy and addicting. I used to go there every single day for dinner. I was recently inspired to try making one of their creations, only healthier. If you’re ever in Garwood, New Jersey, be sure to stop by Grill Creations and get your own inspiration for vegan or vegetarian recipes.”

TexMex Rice and Beans

TexMex Rice and Beans

Yields: 2 servings | Serving Size: 1 1/4 cup | Calories: 291 | Total Fat: 6.2 g | Saturated Fat: 1.0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 70 mg | Carbohydrates: 50.0 g | Dietary Fiber: 8.8 g | Sugars: 2.1 g | Protein: 10.5 g | SmartPoints (Freestyle): 4 |


  • 1/2 cup brown rice, cook according to package
  • 1/2 cup black beans (soaked overnight according to package)
  • 2 tablespoons pico de gallo
  • 1/4 cup chopped iceberg lettuce
  • 1/2 cup onion, diced
  • 1 teaspoon garlic, minced or
  • 1/2 avocado, peeled, seeded and chopped


  1. Add soaked beans to a large saucepan, cover with water plus one additional inch. Add onion and garlic, bring to a boil, reduce heat to a low boil and cook for about 2 hours, or until beans are tender. Drain beans, discard water.
  2. Cook rice according to package.
  3. Assemble rice, beans, pico de gallo, lettuce, avocado and enjoy! Simple but very tasty!
  4. For added sweetness, add 1/2 cup whole kernel corn into the mix. Feel free to add whatever floats your boat! You can change up the rice and bean ratio to your liking!

For more delicious and nutritious recipes from SkinnyMs., check out our SkinnyMs. Recipe Collection of 101 Fan Favorites.

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9 Comments on "TexMex Rice and Beans"

  1. N.B.  July 7, 2013

    How many servings would this make?

  2. Katie  August 14, 2013

    Has anyone done nutrition break down of this?

    • Skinny Ms.  August 15, 2013

      Katie, We’re in the process of adding data to all recipes. 🙂

  3. sandy  August 14, 2013

    Is the 1/2 cup of rice and beans dry measurements?

  4. Katherine  February 6, 2014

    When I cooked the black beans and onion, the onion turned purple… What did I do wrong? Thanks!

    • GaleCompton  February 8, 2014

      Not sure without being there. 🙁

    • Daelynn  January 6, 2018

      You didn’t do anything wrong, the onions are picking up the color from the beans.


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