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.
This one-pot Mexican rice & beans first came together during a busy week when I needed something quick, wholesome, and filling. The recipe has become a staple for easy dinners and meal prep nights at home.
Ingredients
- Long-grain white rice: 1 cup, rinsed
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Corn: 1 cup frozen or canned (drained if canned)
- Diced tomatoes: 1 (14 oz/400 g) can, undrained
- Black beans: 1 (14 oz/400 g) can, drained and rinsed
- Vegetable broth (or chicken broth): 2 cups
- Ground cumin: 1 ½ teaspoons
- Smoked paprika: 1 teaspoon
- Chili powder: 1 teaspoon
- Dried oregano: ½ teaspoon
- Salt: ¾ teaspoon (or to taste)
- Black pepper: ¼ teaspoon
- Garnishes (optional): Fresh cilantro, lime wedges, sliced jalapeños, diced avocado
Instructions
- Sauté vegetables:
- 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 garlic and pepper:
- Stir in the garlic and bell pepper and cook for 2 more minutes until fragrant.
- Add rice and toast:
- Add the rice and stir to coat with the vegetables and oil. Toast for 1–2 minutes.
- Add remaining ingredients:
- Pour in diced tomatoes with juice, vegetable broth, corn, black beans, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir to combine.
- Simmer:
- Bring to a gentle boil, reduce heat to low, cover, and simmer for 20–22 minutes until rice is tender and liquid mostly absorbed.
- Rest:
- Remove from heat and let sit, covered, for 5 minutes.
- Fluff and serve:
- Fluff rice with a fork, taste, and adjust seasoning. Serve hot with desired garnishes.
Save This recipe makes a regular appearance for family movie nights, and everyone loves customizing their bowl with different garnishes and spice levels.
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. Double-check broth and canned goods for potential allergens or cross-contamination.
Nutritional Information
Per serving: Calories 335, Total Fat 4 g, Carbohydrates 64 g, Protein 10 g.
Save Enjoy this hearty rice & beans in a bowl, as a burrito filling, or even chilled for a quick lunch. Simple, delicious, and satisfying every time.
Recipe Guide
- → Can I use different beans for this dish?
Yes, kidney or pinto beans can easily replace black beans to vary the texture and flavor.
- → Is it possible to make this dish spicier?
Absolutely, adding cayenne pepper or increasing chili powder enhances the heat.
- → What type of broth works best?
Vegetable broth keeps it vegan and gluten-free, but chicken broth adds richness if preferred.
- → How should leftovers be stored?
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
- → Can this dish be used in other meals?
Yes, leftovers work well as fillings for burritos or as a side for grilled dishes.