Save A vibrant, budget-friendly dish packed with pantry staples—perfect for quick dinners or meal prep, bursting with classic Mexican flavors in every bite.
I first made this One-Pot Mexican Rice & Beans after a long workday, looking for an uncomplicated dinner that was still full of flavor. It's become a go-to favorite for busy weeknights as well as parties with friends.
Ingredients
- Rice & Grains: 1 cup long-grain white rice, rinsed
- Vegetables: 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 cup frozen or canned corn (drained if canned); 1 (14 oz/400 g) can diced tomatoes, undrained; 1 (14 oz/400 g) can black beans, drained and rinsed
- Liquids: 2 cups vegetable broth (or chicken broth)
- Spices & Seasonings: 1 ½ teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; ½ teaspoon dried oregano; ¾ teaspoon salt (or to taste); ¼ teaspoon black pepper
- Garnishes (optional): Fresh cilantro, chopped; Lime wedges; Sliced jalapeños; Diced avocado
Instructions
- Prep and Sauté:
- Heat a large, deep skillet or Dutch oven over medium heat. Add a splash of oil, then sauté the onion for 2–3 minutes until softened.
- Add Aromatics:
- Stir in the garlic and bell pepper; cook for 2 more minutes until fragrant.
- Toast Rice:
- Add the rice and stir to coat with the vegetables and oil; toast for 1–2 minutes.
- Combine Ingredients:
- Pour in the diced tomatoes (with juice), vegetable broth, corn, black beans, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir well to combine.
- Simmer:
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–22 minutes, or until rice is tender and liquid is mostly absorbed.
- Rest:
- Remove from heat and let rest, covered, for 5 minutes.
- Fluff and Serve:
- Fluff with a fork. Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime, jalapeños, and avocado as desired.
Save We love serving this for family taco nights with everyone adding their favorite toppings. It's always a hit with kids and adults alike!
Required Tools
Large deep skillet or Dutch oven with lid, cutting board and knife, measuring cups and spoons, wooden spoon or spatula
Allergen Information
Contains none of the top 8 allergens if using vegetable broth. Always verify packaging on broth and canned items.
Nutritional Information (per serving)
Calories: 335, Total Fat: 4 g, Carbohydrates: 64 g, Protein: 10 g
Save Enjoy this vibrant Mexican-inspired meal any night of the week. It's easy, nourishing, and always crowd-pleasing!
Recipe Guide
- → Can I substitute black beans with other beans?
Yes, kidney or pinto beans can be used interchangeably without significantly altering the flavor.
- → Is it necessary to rinse the rice before cooking?
Rinsing the rice removes excess starch, preventing it from becoming overly sticky during cooking.
- → How can I make this dish spicier?
Adding half a teaspoon of cayenne pepper or extra chili powder will increase the heat level.
- → What are ideal garnishes for this dish?
Fresh cilantro, lime wedges, sliced jalapeños, and diced avocado complement the flavors perfectly.
- → Can I use chicken broth instead of vegetable broth?
Yes, chicken broth works well, but using vegetable broth keeps the dish vegan-friendly.