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 when trying to stretch a weeknight dinner budget, and it quickly became a staple for how simple and satisfying it is. The whole family loved the burst of spices and the ease of cleanup!
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
- Sauté Aromatics:
- 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 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 the vegetables and oil; toast for 1–2 minutes.
- Add Remaining 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.
- Serve:
- Fluff with a fork. Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime, jalapeños, and avocado as desired.
Save This recipe came together after a busy day, and sharing it around the table felt like a little weeknight celebration. It's our go-to for gatherings since everyone can add their favorite garnishes.
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 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 Serve this hearty rice and beans bowl straight from the pan with your favorite toppings for a comforting dinner. Enjoy how easy cleanup is too!
Recipe Questions & Answers
- → Can I use different beans?
Yes, kidney or pinto beans are excellent substitutes for black beans, adding their own distinct flavor and texture.
- → Is this dish gluten-free?
When made with vegetable or chicken broth free from gluten-containing ingredients, this dish is naturally gluten-free.
- → How spicy is the dish?
The base version is mildly spiced with chili powder and smoked paprika, but you can increase heat by adding cayenne or extra chili powder.
- → Can it be prepared ahead of time?
Yes, leftovers store well in the fridge for 3–4 days, making them perfect for meal prep or burrito fillings.
- → What are good garnishes for this dish?
Fresh cilantro, lime wedges, sliced jalapeños, and diced avocado add brightness and texture contrasts to the dish.
- → What tools are needed to prepare it?
A large deep skillet or Dutch oven with a lid, a cutting board, knife, and measuring tools are essential for preparation.