Pin this A vibrant budget-friendly dish packed with pantry staples making it perfect for quick dinners or meal prep. Enjoy classic Mexican flavors in every bite of this satisfying vegetarian creation.
I first made this one-pot Mexican rice and beans on a busy weeknight and was thrilled by how quickly it came together. The aroma instantly made the whole house feel inviting and cozy.
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: 2 cups (or chicken broth)
- 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, for garnish
- Lime wedges: optional
- Sliced jalapeños: optional
- Diced avocado: optional
Instructions
- Sauté aromatics:
- Heat a large deep skillet or Dutch oven over medium heat. Add a splash of oil and sauté the onion for 2 to 3 minutes until softened.
- Add vegetables:
- Stir in the garlic and bell pepper. Cook for 2 more minutes until fragrant.
- Toast rice:
- Add the rice and stir to coat with vegetables and oil. Toast for 1 to 2 minutes.
- Add remaining ingredients:
- Pour in diced tomatoes with juice, broth, corn, black beans, cumin, 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 to 22 minutes until the rice is tender and liquid is mostly absorbed.
- Rest:
- Remove from heat and let rest, covered, for 5 minutes.
- Finish and serve:
- Fluff with a fork. Taste and adjust seasoning if needed. Serve hot garnished with cilantro, lime, jalapeños, and avocado as desired.
Pin this We gathered at the table eager to taste this colorful meal and everyone reached for extra lime wedges to brighten each bite. It quickly became a family favorite on busy nights.
Required Tools
Large deep skillet or Dutch oven with lid, cutting board and knife, measuring cups and spoons, wooden spoon or spatula.
Nutritional Information
Each serving provides about 335 calories, 4 g total fat, 64 g carbohydrates, and 10 g protein.
Serving & Storage
Leftovers keep well in the fridge for 3 to 4 days and are great for meal prep or burrito fillings. Serve hot with your favorite toppings.
Pin this A squeeze of lime and a handful of fresh cilantro bring the whole meal together. This recipe is sure to become a staple in your dinner rotation.
Recipe FAQs
- → Can I use different beans in this dish?
Yes, kidney or pinto beans can be used as alternatives to black beans without altering the core flavors significantly.
- → Is this dish suitable for vegans?
When prepared with vegetable broth, it is fully vegan and gluten-free, making it suitable for various dietary preferences.
- → How can I adjust the spice level?
Adding ½ teaspoon cayenne pepper or extra chili powder increases the heat, while reducing spices can mellow the flavor.
- → What is the best cookware for preparing this dish?
A large deep skillet or Dutch oven with a lid works best to ensure even cooking and proper simmering.
- → How long does this dish stay fresh?
Stored in the refrigerator, leftovers remain fresh for 3–4 days and are great for quick reheats or as burrito fillings.