Salsa Beans and Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno, seeds & membrane removed, chopped
  • 1 14-oz can black beans, drained
  • 1 14-oz can red kidney beans, undrained
  • 1½ cups mild salsa
  • ½ tsp ground cumin
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup water
  • 3 cups baby spinach
  • ¼ cup fresh cilantro, roughly chopped
  • 2 cups cooked rice, prepared according to package directions (I used jasmine rice)
  • shredded cheese, lime wedges, extra chopped cilantro, sour cream, avocado slices for topping, optional
  1. Heat olive oil in skillet over medium-high heat. Add onion and saute about 3 minutes. Add garlic and jalapeƱo and saute another 2-3 minutes.
  2. Add drained black beans, kidney beans with their canning liquid, salsa, cumin, salt, pepper, and water. Stir to combine and allow mixture to come to a simmer. Once simmering, lower heat to medium-low and let simmer 15 minutes.
  3. Stir in spinach and cilantro and let simmer about another 5 minutes or until greens have softened.
  4. Serve bean mixture with cooked rice. Top with shredded cheese, cilantro, sour cream, avocado slices/guacamole, and/or lime wedges.
Recipe by Heart & Stove at