How many calories are in Mexican Red Rice with Beans and Bell Pepper?
Mexican Red Rice with Beans and Bell Pepper has about 529 calories per serving based on the current ingredient list and serving size on this page.
InternationalDinnerVegetarianGluten FreeVegan30 Minute Meals
Mexican Red Rice with Beans and Bell Pepper
Mexican Red Rice with Beans and Bell Pepper is a Dinner international recipe with 529 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
529 kcal
Total Time
30 min
Servings
1
Protein
5.1 g
About This Recipe
The story behind Mexican Red Rice with Beans and Bell Pepper
Mexican Red Rice with Beans and Bell Pepper is a dinner recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around rice, onion, and garlic.
Like most enduring dinner recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 529 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 30 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Mexican Red Rice with Beans and Bell Pepper worth coming back to.
Ingredients
- Rice1/2 cup (100 g)
- Onion1/4 count (38 g)
- Garlic1/2 clove (2 g)
- Beans1/2 cup (100 g)
- Oil1/2 tablespoon (5 ml)
- Paprika Powder1/2 teaspoon (2 g)
- Bell Pepper1/3 count (40 g)
Instructions
- 1
Step 1
For this recipe you need cooked beans.
- 2
Step 2
Wash the rice and put it in a pot. Pour hot water (twice the rice amount) over high heat.
- 3
Step 3
Once boiling, lower the heat to minimum, add the paprika, mix, cover and let cook for 15-18 minutes.
- 4
Step 4
Chop the onion with the garlic and bell pepper into small pieces.
- 5
Step 5
Place a pan over high heat. Once heated, pour the oil, add the onion with a pinch of salt and stir-fry for 7 minutes over medium-low heat until translucent.
- 6
Step 6
Add the bell pepper with the garlic. Stir and let cook for 2 more minutes.
- 7
Step 7
Next, mix with the beans.
- 8
Step 8
Once the rice is done, add the mixture, mix and season to taste.
- 9
Step 9
Serve.
Nutrition Snapshot
Macros and micros at a glance
22/ 100
Forkd Score · Limited
This recipe is lighter on nutrient density relative to its per-serving calories.
Calories
529
Protein
5.1g
Carbs
35.6g
Fat
5.4g
Fiber
5.8g
Micronutrients
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Download Forkd AI on the App StoreDiet and Allergen Guide
Vegetarian
Yes
Vegan
Yes
Gluten Free
Yes
Dairy Free
No
Allergens
Tree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Mexican Red Rice with Beans and Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Mexican Red Rice with Beans and Bell Pepper
How long does Mexican Red Rice with Beans and Bell Pepper take to make?
Mexican Red Rice with Beans and Bell Pepper takes about 30 minutes from start to finish. That is roughly about 30 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Mexican Red Rice with Beans and Bell Pepper?
Most ingredients in Mexican Red Rice with Beans and Bell Pepper can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Mexican Red Rice with Beans and Bell Pepper?
Mexican Red Rice with Beans and Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Mexican Red Rice with Beans and Bell Pepper?
Yes, Mexican Red Rice with Beans and Bell Pepper generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Mexican Red Rice with Beans and Bell Pepper?
Reheat Mexican Red Rice with Beans and Bell Pepper gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Mexican Red Rice with Beans and Bell Pepper up or down?
Yes. Mexican Red Rice with Beans and Bell Pepper is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Mexican Red Rice with Beans and Bell Pepper?
A large skillet, saucepan, or sheet pan works well for Mexican Red Rice with Beans and Bell Pepper. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
How do I know when Mexican Red Rice with Beans and Bell Pepper is cooked properly?
Mexican Red Rice with Beans and Bell Pepper is done when the ingredients are tender and heated through and the flavors have come together. Taste toward the end of cooking and adjust the seasoning before serving.
Is Mexican Red Rice with Beans and Bell Pepper suitable for vegetarians?
Yes. Mexican Red Rice with Beans and Bell Pepper is suitable for vegetarians as written.
Is Mexican Red Rice with Beans and Bell Pepper gluten-free?
Yes. Mexican Red Rice with Beans and Bell Pepper is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Mexican Red Rice with Beans and Bell Pepper?
Yes. This recipe includes Tree Nut and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Mexican Red Rice with Beans and Bell Pepper ahead of time?
Mexican Red Rice with Beans and Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Mexican Red Rice with Beans and Bell Pepper for my calorie or macro goals?
To make Mexican Red Rice with Beans and Bell Pepper higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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