Enjoy this Mexican Bean and Rice Dip, made with fresh ingredients, for your next potluck, picnic, or gathering!

Mexican Bean and Rice Dip

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I always feel so blessed when good friends come to dinner. Once I get the meal on the table, I sit back and enjoy. It’s a satisfying feeling, one that can only be described as comfort and peace, because not only is my tummy being filled with delicious food, my cup is being filled with friendship and connection around the table – which means so much to me.

One tradition that we used to do with our kids, and we sometimes do with our guests, is to ask, tell us about your day – one good thing, one not-so-good thing.

This opens the lines of communication, and it works great with guests, too. You really get to know them in a more intimate way.

Mexican Bean and Rice Dip

Friends, there’s just something about cooking at home versus eating out. Which is why I love to share so many recipes with you. Knowing they are easy, or mastering your favorites (so that you eventually don’t have to even look at a recipe), and knowing that eventually you’ll be making other people happy … well, that’s enough for me to really enjoy and get into cooking! I’ve been cooking with Bush’s Beans for years, and of course my pantry is stocked and ready for all kinds of yummy recipes! :)

Mexican Bean and Rice Dip

Whether you’re celebrating Cinco de Mayo with a lovely casual meal this week, or maybe cooking up a Mexican-themed meal for your family, this dip is great for getting the party started!

Mexican Bean and Rice Dip

I love the fresh ingredients of a bean dip. Add in your favorite rice, and all the chopped vegetables, it’s delightful served even as a salad!

Here are a few other recipes you may enjoy: Skillet Mexican Lasagna, Crunchy Black Bean Mozzarella Tacos, Vegetable Quinoa Bowls, Black Bean Salad Stuffed Endive, and belive it or not, this is really good … Pinto Bean Pie (with ice cream, of course)!

Home is …

When I think about food and our table and home, I get a little sentimental, since we will be leaving this home in only a few short weeks.

I’ve always told our kids that home is wherever you want it to be. It doesn’t have to be surrounded by 4 walls, but it does need to be with people that you love.

I’ve always imagined that one day, our home would look differently. That we’d move from the kids’ childhood home, but I didn’t know what that would look like.

One thing is true … I think our kids can count on enjoying some good food wherever we live!

Mexican Bean and Rice Dip

I hope you’ll enjoy this recipe today with your family, or you’ll whip it up for a potluck or picnic. Don’t forget to garnish it with cheese and fresh cilantro!

The options are to serve it as a dip, as a side salad, to heat it up with cheese on top, or use it for enchilada filling or delicious nachos!

ENJOY – and I hope that you’re enjoying the beauty of May!

Mexican Bean and Rice Dip

Mexican Bean and Rice Dip
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Mexican Bean and Rice Dip

Prep Time: 20 minutes
Yield: 10 -12
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  • 2 cups cooked brown rice
  • 1 15 ounce can Bush’s Kidney Beans, rinsed and drained
  • 1 15 ounce can Bush’s Black Beans, rinsed and drained
  • 1 15 ounce can Bush’s Pinto Beans, rinsed and drained
  • 1 15.25 ounce can whole kernel corn, drained
  • 1 small onion, diced
  • 6 small, red, yellow, or orange peppers, chopped
  • 2 cups cherry tomatoes
  • 2 jalapeno peppers, seeded and diced
  • 2 lime, zested and juiced
  • 4 Tbsp. olive oil
  • 1 tsp. minced garlic
  • 1 tsp. honey
  • 2 tsp. ground cumin
  • Salt and pepper to taste
  • Cotija cheese, for topping
  • 1/4 cup chopped cilantro leaves


  • In a large mixing bowl, combine the brown rice, kidney beans, black beans, pinto beans, corn, onion, peppers, jalapeno peppers, and tomatoes. In a small bowl, add the lime zest and juice, olive oil, garlic, honey, cilantro, and cumin. Mix together, and salt and pepper to taste. If you like pizzazz, add more cumin or cayenne pepper.
  • Drizzle over the dip mixture; gently stir.
  • Refrigerate salad for 1 hour, toss again, and serve with chips or as a side salad.
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This post is sponsored by Bush’s Beans, but as always, all opinions are my own. Thank you for supporting the brands that continue to make Reluctant Entertainer possible.

Mexican Bean and Rice Dip