Mexican Beans and Rice for Baby 8.000

Mark Finkenstaedt for The Washington Post

Apr 15, 2009

The use of instant brown rice makes this a quick recipe. The flavor is fairly mild; adults might want to eat this flavored with ground cumin and a little hot pepper sauce. The recipe is appropriate for ages 6 to 9 months.

Be sure to use diced organic tomatoes; the canned ones have a nice, soft texture that babies like.

Servings: 8 - 10 baby
  • 1 tablespoon canola oil
  • 1 tablespoon minced onion
  • 1 small clove garlic, minced
  • 1 cup water
  • 1/2 cup instant brown rice, preferably Minute brand
  • 1 cup black beans (preferably Eden Organic brand), drained and rinsed
  • 1 tablespoon minced cilantro leaves
  • 1/3 cup canned, diced, no-salt-added tomatoes (drained of juice)


Heat the oil in a medium saucepan over medium-low to medium heat.

Add the onion and garlic to the pan; cook, stirring, for 3 to 4 minutes, until the onion has softened. Adjust the heat as needed so the garlic does not burn.

Add the water and rice; increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low, cover and cook for 10 minutes or until all the water has been absorbed.

Add the black beans, cilantro and tomatoes; mix well. Mash the beans and tomatoes slightly, if desired. Let cool to lukewarm and serve, or cool thoroughly before storing.

Rate it

Recipe Source

Adapted from a recipe at

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at