Mexican Beans and Rice

14 370 1879
Ingredients Minutes Calories
Prep Cook Servings
10 min 6 h 1
Mexican Beans and Rice
Health Highlights


4 cup Vegetable stock/broth
2/3 cup Brown rice, short-grain, dry
1/2 cup Black beans, raw
1/2 cup White beans, raw
1 tbsp Cumin (Ground)
2 tsp Coriander, ground
1/2 tsp Cayenne pepper (powder)
4 cup chopped Red bell pepper
1/2 cup chopped Yellow onion
1 tsp Paprika
1/2 tsp Black pepper
1 tsp Himalayan sea salt
4 tbsp Cacao butter
3/4 cup Cilantro (coriander) (Fresh; roughly chopped)



  1. Add broth, rice, beans,cumin, coriander, cayenne, red pepper, onion, paprika, black pepper,salt. and cacao butter to the slow cooker.  Set on low and cook for 6 hours.
  2. Serve and sprinkle with cilantro.


  • Can use any beans and any bell peppers.
  • The cilantro was added after cooking to maintain its texture, but it can be added to the slow cooker if desired.
  • Adding a piece of dried kombu will help digest the beans.

Nutrition Facts

Per Portion

Calories 1879
Calories from fat 577
Calories from saturated fat 396
Total Fat 64 g
Saturated Fat 44 g
Trans Fat 0
Polyunsaturated Fat 23.7 g
Monounsaturated Fat 63 g
Cholesterol 0
Sodium 6426 mg
Potassium 5553 mg
Total Carbohydrate 293 g
Dietary Fiber 57 g
Sugars 41 g
Protein 60 g

Dietary servings

Per Portion

Grain 4.2
Meat Alternative 4.9
Vegetables 16.6

Energy sources