Ready to turn your weeknight dinner routine into a vibrant, flavor-packed fiesta? This Tex Mex Rice and Beans with Zucchini recipe is about to become your new staple. Imagine tender brown rice, creamy black beans, sweet pops of corn, and juicy diced tomatoes tossed with perfectly seasoned sautéed zucchini—all coming together in one pot. It’s fuss-free, nutrient-rich, and brimming with that irresistible Tex-Mex flair you crave, all in under an hour. Whether you’re feeding a hungry family or just need something wholesome, hearty, and quick, this dish rises to the occasion every single time.

Why You’ll Love This Recipe

  • One-Pot Wonder: Fewer dishes and more flavor. Everything comes together in one big pot, making cleanup a breeze.
  • Fast & Easy: Minimal prep, simple steps, and most of the time is hands-off while the rice cooks. It’s ideal for busy nights or when you just don’t want to fuss.
  • Wholesome & Hearty: With brown rice, beans, veggies, and spices, you get filling comfort and plenty of plant-based protein and fiber in every bite.
  • Full of Flavor: The smoky taco seasoning, earthy cumin, and coriander infuse every forkful. The juicy zucchini almost melts into the sauce, while corn pops with sweetness.
  • Completely Customizable: This is just the blueprint—make it spicy, add cheese, or toss in extra protein if you wish.

Ingredients You’ll Need

Let’s take a closer look at what brings this colorful Tex Mex goodness to life:

  • Brown Rice: Acts as the hearty base of the dish. Jasmine brown rice keeps it fluffy and slightly nutty; other brown rices work, but avoid short grain for the fluffiest results.
  • Onion: Brings savory sweetness and depth.
  • Garlic Cloves: For that classic aromatic kick; don’t skimp if you love bold flavor.
  • Coconut or Avocado Oil: For sautéing; both add subtle richness and healthy fats.
  • Taco Seasoning: A must for that unmistakable Tex Mex punch. Use store-bought or your favorite homemade blend.
  • Cumin & Coriander: Key spices that give the dish warmth and complexity.
  • Salt & Black Pepper: Vital for seasoning; adjust as you go to bring it all together.
  • Zucchini: Adds freshness and texture; cut into half moons for the perfect bite.
  • Corn: Sweetens things up. Frozen or canned both work well—use what you have.
  • Black Beans: Packed with protein and fiber, and create a creamy element when warmed through.
  • Diced Tomatoes: Forms a bright, tangy sauce that’s the soul of this dish.
  • Toppings (Optional but Encouraged): Fresh cilantro, green onions, crunchy tortilla chips, your favorite cheese. Toppings let everyone customize!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Add Protein: Stir in diced, cooked chicken or tofu for a bigger protein boost. You can even add raw boneless, skinless chicken pieces with the spices and cook until opaque.
  • Go Spicy: Add a dash of chili flakes, jalapeño, or drizzle on some hot sauce before serving.
  • Extra Veggies: Toss in red bell peppers, spinach, or mushrooms for even more nutrients and color.
  • Change the Beans: Pinto beans or kidney beans stand in for black beans beautifully.
  • Cheesy Finish: Top with shredded cheddar, Monterey Jack, or a crumble of cotija if you’re craving something creamy and melty.

How to Make Tex Mex Rice and Beans with Zucchini

1. Cook the Brown Rice

Begin by cooking your brown rice according to package directions. A good ratio is 1 cup rice to 1.5 cups water. Bring to a boil, lower the heat, cover, and simmer for about 30 minutes. Don’t lift the lid! That light, fluffy texture depends on steam staying trapped.

2. Sauté the Base

While the rice cooks, heat a large Dutch oven or soup pot over medium heat. Add your oil, then toss in the chopped onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until fragrant and golden.

3. Spice It Up

Sprinkle in the taco seasoning, cumin, coriander, salt, and black pepper. Cook for another 30 seconds so your spices bloom, filling your kitchen with mouthwatering aromas.

4. Add the Zucchini

Add your half-moon zucchini slices and sauté for 3-5 minutes, depending on how tender or crisp you want your veggies.

5. Mix It All Together

Next, stir in the corn, black beans, diced tomatoes, and—when it’s ready—your fluffed rice. Gently combine everything, turn off the heat, and give it a taste. Adjust salt, pepper, or spices as you wish.

6. Serve It Up

Spoon into bowls and load on your favorite toppings: fresh cilantro, sliced green onions, cheese, or crunchy tortilla chips.

Pro Tips for Making the Recipe

  • Rice Matters: Stick to a rice that holds its structure—jasmine brown rice is excellent for fluff, but even long grain will do.
  • Don’t Rush the Veggies: Sauté your onions and garlic until truly golden—they’re the base of your flavor.
  • Taste as You Go: Every batch of taco seasoning is a little different, so always taste and tinker with spices at the end.
  • Make It Your Own: This recipe is designed to welcome your favorites—never be afraid to add, swap, or skip as your fridge or cravings demand.

How to Serve

This dish shines as a main course all on its own, but you can dress it up even further:

  • Top with Crunch: Crumble tortilla chips or serve alongside for dipping and scooping.
  • Add Freshness: A handful of chopped cilantro and sliced green onions makes every serving instantly brighter.
  • Make It Cheesy: Melt a handful of shredded cheese over the hot rice, or offer a sprinkle of queso fresco.
  • Go Bowl-Style: Layer with sliced avocado, salsa, a dollop of sour cream, or a side of lime wedges for squeezing.
  • Wrap It Up: Scoop the filling into warm tortillas for instant Tex Mex wraps or burritos.

Make Ahead and Storage

Storing Leftovers

Let the cooked rice and bean mixture cool, then transfer to an airtight container. It will keep well in the fridge for up to 4 days. The flavors deepen overnight, making leftovers especially tempting for lunch.

Freezing

Yes, you can freeze it! Spoon cooled portions into freezer-safe bags or containers. Freeze for up to 3 months. Label containers with the date and defrost in the fridge overnight when ready to enjoy.

Reheating

Simply microwave in 1-minute bursts, stirring in between. Or reheat gently in a pot on the stove with a splash of water to keep things moist.

FAQs

  1. Can I use white rice instead of brown rice?

    Absolutely, but keep in mind that cooking times and water ratios differ. White rice cooks much faster (about 15-18 minutes), so plan to add the veggies a bit sooner or cook the rice and mix it in at the end.

  2. Is this recipe vegan and gluten-free?

    Yes, as written, it’s both vegan and naturally gluten-free. Just double-check your taco seasoning to ensure there are no hidden gluten ingredients.

  3. Can I add meat for extra protein?

    Definitely! Diced boneless, skinless chicken is perfect. Add it after sautéing the spices and cook until no longer pink inside—about 10 minutes. Ground turkey or beef work well too.

  4. What if I don’t have taco seasoning?

    No problem! Make a simple mix with chili powder, paprika, garlic powder, onion powder, oregano, salt, and cumin. Adjust to suit your taste and you’re all set.

Final Thoughts

Give this Tex Mex Rice and Beans with Zucchini recipe a spot on your dinner table this week. With its vibrant flavors, easy steps, and healthy twist, it’s the kind of comfort food that makes you feel good inside and out. Don’t be shy—make it your own, top it your way, and let every bite remind you how fun and satisfying weeknight cooking can be. Enjoy!

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Tex Mex Rice and Beans with Zucchini Recipe

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  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Main-course
  • Method: One Pot & One Pan
  • Cuisine: Tex Mex
  • Diet: Vegetarian
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Description

Tex Mex Rice and Beans with Zucchini is a vibrant, one-pot vegetarian main course packed with brown rice, hearty black beans, sweet corn, and fresh zucchini, all seasoned with a blend of taco spices and tomatoes for a flavorful, nutritious, and satisfying meal.

Ingredients

Units Scale

Rice

  • 1 cup brown jasmine rice (or long/short grain brown rice)
  • 1.5 cups water

Vegetables & Beans

  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 3 medium zucchini, cut into half moon shapes
  • 2 cups corn (frozen or canned)
  • 14 oz can black beans, rinsed and drained
  • 14 oz can diced tomatoes

Seasonings and Oil

  • 1 tbsp coconut or avocado oil
  • 2 tsp taco seasoning
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 1/2 tsp salt, or to taste
  • Ground black pepper, to taste

Optional Toppings

  • Cilantro
  • Green onions
  • Tortilla chips
  • Cheese (optional and to taste)

Instructions

  1. Cook the Brown Rice: Cook the brown rice according to the package instructions. For jasmine rice, use a 1:1.5 ratio of rice to water and cook for 30 minutes without lifting the lid. This will yield fluffy, al dente rice. While the rice cooks, prepare and cook the other ingredients, starting when the rice is halfway done.
  2. Sauté Aromatics: Preheat a large Dutch oven or soup pot over medium heat and add the oil. Once hot, sauté the finely chopped onion and minced garlic for about 5 minutes, stirring occasionally, until they are soft and fragrant.
  3. Add Spices: Add the taco seasoning, ground cumin, ground coriander, salt, and black pepper. Cook for 30 seconds, stirring frequently, to bloom the spices and enhance their flavors.
  4. Cook the Zucchini: Add the cut zucchini to the pot. Cook for 3–5 minutes for an al dente texture or longer if you prefer your zucchini very soft.
  5. Add Remaining Ingredients: Stir in the corn, black beans, and diced tomatoes. Then, add the previously cooked and fluffed rice. Mix gently to combine all the ingredients.
  6. Season and Serve: Turn off the heat. Taste and adjust the seasoning as needed. Garnish with optional toppings like cilantro, green onions, tortilla chips, or cheese if desired. Serve the dish hot.

Notes

  • Long grain brown rice works but is less fluffy than jasmine; short grain may make it mushy but still tasty.
  • Add cooked chicken after the spices for a non-vegetarian option; cook for about 10 minutes until opaque.
  • Do not lift the lid while cooking rice for best texture.
  • This dish is meal-prep friendly and reheats well.

Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 217 kcal
  • Sugar: 5 g
  • Sodium: 517 mg
  • Fat: 3 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 0 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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