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, and it quickly became a family favorite for its simplicity and satisfying flavors. It's now a go-to for meal prep and gatherings because everyone loves it.
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 the onion:
- 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 peppers:
- Stir in the garlic and bell pepper; cook for 2 more minutes until fragrant.
- Toast the 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 finish:
- Remove from heat and let rest, covered, for 5 minutes.
- Fluff and 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 is always a hit during family taco nights and potlucks: everyone piles their bowls high and adds their favorite toppings for a festive, customizable meal.
Required Tools
Essential tools are a large deep skillet or Dutch oven with lid, cutting board and knife, measuring cups and spoons, and a sturdy wooden spoon or spatula for stirring.
Allergen Information
This dish contains none of the top 8 allergens if you choose vegetable broth, but always check canned goods and broth for cross-contamination or hidden ingredients.
Nutritional Information
Per serving: Calories 335, Total Fat 4 g, Carbohydrates 64 g, Protein 10 g. Enjoy a balanced meal that's both nourishing and satisfying.
Save Make this One-Pot Mexican Rice & Beans whenever you need a quick, reliable, and nourishing dinner. It's sure to become a staple in your meal planning repertoire!
Recipe Questions & Answers
- → Can I use other types of beans?
Yes, kidney or pinto beans can be used as a substitute for black beans without affecting the dish's rich flavor.
- → How can I make this dish spicier?
Adding ½ teaspoon of cayenne pepper or extra chili powder during cooking will increase the heat level.
- → Is this dish suitable for vegan diets?
Using vegetable broth ensures the dish remains vegan-friendly while maintaining its hearty taste.
- → What are good garnishes for this meal?
Fresh cilantro, lime wedges, sliced jalapeños, and diced avocado enhance both flavor and presentation.
- → How do I store leftovers properly?
Store cooled leftovers in an airtight container in the fridge for 3–4 days to keep flavors fresh.