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 on a busy weeknight, hoping for something convenient that did not skimp on flavor. The way it came together in just one pot—and quickly became a family favorite—made it a regular in our kitchen.
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
- Garnishes (optional): Fresh cilantro (chopped), lime wedges, sliced jalapeños, diced avocado
Instructions
- Saute Vegetables:
- Heat a large, deep skillet or Dutch oven over medium heat. Add a splash of oil, then saute the onion for 2–3 minutes until softened.
- Add Garlic and Pepper:
- 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 and Fluff:
- Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork. Taste and adjust seasoning if needed.
- Serve:
- Serve hot, garnished with cilantro, lime, jalapeños, and avocado as desired.
Save Serving this meal straight from the pot with the kids gathered around the table makes weeknights so much easier. Even picky eaters enjoy making their own bowl with toppings like avocado and cilantro, and it quickly disappears!
Required Tools
Large deep skillet or Dutch oven with lid, cutting board and knife, measuring cups and spoons, and a wooden spoon or spatula will make prep and cooking simple for this recipe.
Allergen Information
By using vegetable broth, this dish is free from top allergens. Always double-check broth and canned products to ensure there is no cross-contamination.
Nutritional Information (per serving)
Calories: 335, Total Fat: 4 g, Carbohydrates: 64 g, Protein: 10 g
Save This recipe comes together with just a few staple ingredients and can be customized with your favorite toppings. It is perfect for meal prep or a fuss-free weeknight dinner.
Recipe FAQ
- → Can I use other types of beans?
Yes, kidney or pinto beans can be used as alternatives to black beans, offering a slightly different texture and flavor.
- → How can I make this dish spicier?
Add ½ teaspoon of cayenne pepper or increase the chili powder to add extra heat and depth to the dish.
- → What is the best cooking method for even rice texture?
Simmer gently on low heat with the lid on until rice absorbs the liquid, then let it rest covered to finish cooking evenly.
- → Can I prepare this dish ahead of time?
Yes, leftovers keep well refrigerated for 3–4 days and make great fillings for burritos or quick meals.
- → Are there recommended garnishes to enhance flavor?
Fresh cilantro, lime wedges, sliced jalapeños, and diced avocado add freshness and balance to the dish.