Fiesta Rice is exactly what it sounds like: a festive mix of Mexican-inspired flavors folded into rice, making a bright, flavorful side for tacos, enchiladas, burrito bowls, and more.
This recipe was sponsored by Success Rice. All opinions are my own. Thank you for supporting brands that help make A Paige Of Positivity possible.
About this Rice Recipe
Beyond chips and salsa, it can be tricky to pick an easy, tasty side for a Mexican meal. Fiesta Rice is a colorful, make-ahead side that fits perfectly with tacos, enchiladas, or as a base for burrito bowls. It’s great for summer because it highlights fresh, seasonal vegetables and bright flavors. This version includes black beans, corn, jalapeños, and a honey-lime dressing that lifts the whole dish.
If you enjoy this, you might also like other rice recipes like Copycat Chipotle Cilantro Lime Rice, Parmesan Rice, Mushroom Rice Pilaf, or a Vegan Rice Bowl.
Recipe Ingredients
- Rice – Success Boil-in-Bag White Rice (or leftover cooked rice). It yields fluffy rice with minimal effort.
- Beans – One 15-oz can black beans, drained and rinsed.
- Veggies – Frozen corn (cooked), bell peppers, jalapeños (seeded if you prefer less heat), red onion, and cherry tomatoes.
- Garnish – Avocado and cilantro. Optional: a drizzle of honey and a sprinkle of chile-lime seasoning.
- Dressing – A honey-lime vinaigrette made with lime juice, olive oil, honey, and red wine vinegar for bright, balanced flavor.
See the recipe card below for exact ingredient amounts and full measurements.
Substitutions and Variations
- Rice: Use brown rice, jasmine, basmati, quinoa, or cauliflower rice for a lower-carb option.
- Beans: Pinto, cannellini, chickpeas, or black-eyed peas work well. Refried beans give a creamier texture.
- Veggies: Use whatever you have on hand — broccoli, cauliflower, zucchini, summer squash, carrots, peas, or shallots are all good additions.
- Dressing: Swap the honey-lime vinaigrette for a store-bought dressing you like, such as honey mustard, basil-garlic, or green goddess.
How to Make This Recipe
1. Cook the Success Boil-in-Bag White Rice according to package instructions. Remove rice from the bag, place in a bowl, and chill while you prepare the other ingredients.
2. Prepare the frozen corn as directed. Finely dice jalapeños, red onion, and bell peppers. Cube the avocado and quarter the cherry tomatoes. Rinse and drain the black beans.
3. When the rice has cooled, combine it with all the prepared vegetables and beans in a large bowl. Toss to distribute everything evenly.
4. Combine the dressing ingredients in a mason jar or small container, secure the lid, and shake vigorously until well emulsified. Pour over the rice mixture and toss to coat.
5. Finish with chile-lime seasoning and an optional drizzle of honey if you prefer a touch of sweetness. Serve chilled and enjoy.
Expert Tips
- Dice vegetables uniformly so each bite has a balance of flavors and textures.
- Stir a bit of chicken or tomato bouillon into the cooked rice for a deeper flavor.
- If you prefer this warm, sauté the veggies briefly and then add the cooked rice, dressing, and spices to the skillet for a fried-rice-style variation.
Recipe FAQs
Store Fiesta Rice in an airtight container in the refrigerator for up to five days. It’s typically served chilled, but you can warm it in the microwave for about 60 seconds if desired. To prevent drying when reheating, try placing an ice cube on top of the rice and cover while microwaving.
Mexican Rice is a reddish rice cooked with tomato, garlic, and onion (Spanish rice often includes saffron). Fiesta Rice includes additional mix-ins—black beans, corn, peppers, tomatoes, avocado, and cilantro—making it more of a composed salad-style side.
Fiesta Rice pairs well with any Mexican dishes: tacos, enchiladas, burritos, or grilled proteins. It can also be a meal when topped with grilled or seasoned ground chicken and a dollop of sour cream.
More Recipes You’ll Love
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Fiesta Rice
Equipment
- Mixing bowl
- Sauce pot
- Mason jar
- Knife and cutting board or vegetable chopper
- Handheld juicer
- Measuring cups and spoons
- Rubber spatula
- Strainer
Ingredients
- 2 bags Success Boil-in-Bag White Rice (~5 cups cooked)
- 1 can black beans (15 oz), drained and rinsed
- 1 bag frozen corn (10 oz), cooked
- 3 bell peppers, diced
- 2 jalapeños, finely diced
- 1/2 small red onion, finely diced
- 1/2 cup cherry tomatoes, quartered
- 1/3 cup cilantro, chopped
- 1 large avocado, diced
- 1/2 tbsp chile-lime seasoning
- 1 tbsp honey (optional)
Dressing
- Juice of 1 lime
- 1/3 cup olive oil
- 3 tbsp honey
- 2 tbsp red wine vinegar
Instructions
- Prepare the Success Boil-in-Bag White Rice according to package instructions. Transfer to a bowl and chill.
- Cook the frozen corn as directed. Dice jalapeños, red onion, and bell peppers. Quarter cherry tomatoes. Drain and rinse black beans.
- When the rice is cooled, combine it with the vegetables and beans. Toss gently to combine.
- Whisk or shake the dressing ingredients in a jar until emulsified. Pour over the rice mixture and toss to coat.
- Sprinkle with chile-lime seasoning and drizzle honey if desired. Serve chilled.
Nutrition
| Calories: 376 kcal
| Carbohydrates: 61 g
| Protein: 8 g
| Fat: 13 g
Notes
This recipe is designed to be served cold. If you prefer warm, sauté the vegetables in a large skillet, then add the cooked rice, dressing, and spices and heat briefly for a fried-rice-style dish.
Store leftovers in the refrigerator for up to 5 days.
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Search “A Paige Of Positivity” and look for Fiesta Rice to find calories and nutrition facts. For the most accurate macro and calorie breakdown, enter each ingredient into your own MyFitnessPal diary.
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