Mexican Rice and Refried Beans: The Classic Sides

A Tex-Mex plate rarely feels complete without a scoop of tomato-red rice and a spoonful of creamy refried beans. Both are simple, inexpensive and easy to make at home, and homemade versions taste far better than most packaged ones. Here is how to make each, plus tips for getting the texture right.

Mexican rice (serves 4–6)

Often called "Spanish rice" in Texas, this rice is toasted in oil before simmering in a tomato-flavored broth, which gives it a nutty flavor and separate, fluffy grains.

Ingredients

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1/2 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup tomato sauce (or 1 small fresh tomato, blended)
• 1 3/4 cups chicken or vegetable stock
• 1/2 teaspoon salt (adjust if your stock is salty), 1/2 teaspoon ground cumin (optional)
• Optional: a handful of peas and diced carrot, cilantro to finish

Method

1. Rinse the rice in a sieve until the water runs mostly clear, then drain well. This helps prevent stickiness.
2. Toast. Heat the oil in a saucepan with a tight-fitting lid over medium heat. Add the rice and stir often for 4–6 minutes until many grains turn opaque and golden.
3. Add aromatics. Stir in the onion and garlic for 1–2 minutes.
4. Add liquids. Pour in the tomato sauce (it will sizzle), then the stock, salt and cumin. Add peas and carrot if using. Bring to a boil.
5. Simmer. Reduce the heat to low, cover and cook for 18–20 minutes without lifting the lid.
6. Rest. Remove from the heat and leave covered for 5–10 minutes, then fluff with a fork.

Refried beans (serves 4–6)

"Refried" is a loose translation of refritos, meaning well-fried. The beans are cooked once, then mashed and fried in fat until creamy.

Ingredients

• 3 cups cooked pinto beans with about 1 cup of their cooking liquid (or two 15-ounce cans, with liquid)
• 2–3 tablespoons lard, bacon fat or vegetable oil
• 1/2 small onion, finely chopped
• 1 garlic clove, minced
• Salt to taste; optional pinch of cumin or a chipotle for smokiness
• Crumbled queso fresco or cotija to serve

Method

1. Cook the aromatics. Heat the fat in a wide, heavy skillet over medium heat. Cook the onion until soft and lightly golden, then add the garlic for 30 seconds.
2. Add the beans. Add the beans and some of their liquid. They will spatter, so be careful.
3. Mash. Mash with a potato masher or the back of a spoon to your preferred texture, from chunky to smooth.
4. Fry and adjust. Cook, stirring, for 5–10 minutes, adding more liquid as needed. They thicken as they cool, so stop when slightly looser than you want. Season with salt.
5. Serve topped with crumbled cheese.

Cooking dried pinto beans

Rinse and sort 1 pound of dried pintos, removing any small stones. Soak overnight if you like, then simmer in plenty of water with half an onion and a garlic clove until very tender, usually 1 1/2–3 hours depending on the beans. Add salt toward the end. A pressure cooker shortens the time considerably.

Tips

• Do not stir the rice while it simmers; stirring releases starch and makes it gummy.
• Save bean liquid. It adds flavor and creaminess to refried beans.
• Choose your fat. Lard gives the most traditional flavor; oil keeps the dish vegetarian.

Storage

Cool both dishes promptly and refrigerate within two hours. They keep for 3–4 days. Reheat rice with a splash of water, covered, until steaming; loosen beans with water or stock. Both freeze well for up to about three months. Serve them with our cheese enchiladas or puffy tacos.

Big Red Enchilada is an independent recipe site, not a restaurant. Recipes are for home cooks; adjust seasoning to taste and follow safe food-handling practices.

Updated October 17, 2026.