Pin A vibrant, budget-friendly dish packed with pantry staples—perfect for quick dinners or meal prep, bursting with classic Mexican flavors in every bite.
My family loves this one-pot Mexican rice & beans, especially on busy weeknights when everyone craves something comforting and flavorful with minimal cleanup.
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
- Fresh cilantro: Chopped (optional)
- Lime wedges: (optional)
- Sliced jalapeños: (optional)
- Diced avocado: (optional)
Instructions
- Make aromatics:
- Heat a large, deep skillet or Dutch oven over medium heat. Add a splash of oil, then sauté onion for 2–3 minutes until softened.
- Add vegetables:
- Stir in garlic and bell pepper. Cook for 2 more minutes until fragrant.
- Toast rice:
- Add rice and stir to coat with vegetables and oil. Toast for 1–2 minutes.
- Combine ingredients:
- Pour in diced tomatoes (with juice), broth, corn, black beans, cumin, paprika, chili powder, oregano, salt, and pepper. Stir well.
- Simmer:
- Bring to gentle boil, reduce heat to low, cover, and simmer 20–22 minutes, or until rice is tender and liquid is mostly absorbed.
- Rest:
- Remove from heat and let rest, covered, for 5 minutes.
- Finish & serve:
- Fluff rice with fork. Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime, jalapeños, and avocado as desired.
Pin Sharing this dish with my kids, we always add extra lime and pass the avocado bowl around the table. It's become our go-to for taco night sides and burrito bowls.
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: 335 calories, 4 g fat, 64 g carbohydrates, 10 g protein.
Pin Take this one-pot meal straight from stovetop to table for a satisfying dinner your whole family will love. Enjoy leftovers for tasty lunches or easy burrito fillings.
Recipe Q&A
- → Can I use different beans in this dish?
Yes, kidney beans or pinto beans can be substituted for black beans without affecting the overall flavor.
- → What is the best cooking vessel for this dish?
A large, deep skillet or Dutch oven with a lid works best to evenly cook the ingredients and allow proper simmering.
- → How spicy is this dish by default?
It has a mild to moderate heat level, but adding cayenne or extra chili powder can increase the spiciness.
- → Can I prepare this ahead of time?
Yes, the dish stores well in the fridge for 3-4 days, making it convenient for meal prep or leftovers.
- → Are there any allergen concerns?
When using vegetable broth and checking canned ingredients, this dish contains none of the top 8 allergens.
- → What are good garnish options?
Fresh cilantro, lime wedges, sliced jalapeños, and diced avocado add brightness and texture to the meal.