Save A vibrant, budget-friendly dish packed with pantry staples, perfect for quick dinners or meal prep and bursting with classic Mexican flavors in every bite.
When I first made this rice and beans recipe, I was amazed by how quickly it came together with just pantry ingredients. It's now a go-to weeknight favorite whenever we crave bold but comforting flavors without any fuss.
Ingredients
- Rice & Grains: 1 cup long-grain white rice, rinsed
- Vegetables: 1 medium yellow onion, finely chopped
- Vegetables: 2 cloves garlic, minced
- Vegetables: 1 red bell pepper, diced
- Vegetables: 1 cup frozen or canned corn (drained if canned)
- Vegetables: 1 (14 oz/400 g) can diced tomatoes, undrained
- Vegetables: 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
- Spices & Seasonings: 1 teaspoon smoked paprika
- Spices & Seasonings: 1 teaspoon chili powder
- Spices & Seasonings: ½ teaspoon dried oregano
- Spices & Seasonings: ¾ teaspoon salt (or to taste)
- Spices & Seasonings: ¼ teaspoon black pepper
- Garnishes (optional): Fresh cilantro, chopped
- Garnishes (optional): Lime wedges
- Garnishes (optional): Sliced jalapeños
- Garnishes (optional): Diced avocado
Instructions
- Prep & Sauté:
- Heat a large, deep skillet or Dutch oven over medium heat. Add oil and sauté the onion for 2 to 3 minutes until softened.
- Add Aromatics:
- Stir in garlic and bell pepper; cook for 2 additional minutes until fragrant.
- Toast Rice:
- Add the rice and stir to coat with the vegetables and oil. Toast for 1 to 2 minutes.
- Add Remaining Ingredients:
- Pour in diced tomatoes with juice, broth, corn, black beans, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir well.
- Simmer:
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 to 22 minutes until rice is tender and most liquid is absorbed.
- Rest:
- Remove from heat and let rest, covered, for 5 minutes.
- Finish & Serve:
- Fluff rice with a fork, adjust seasoning, and serve hot with your choice of garnishes.
Save Last weekend, my family gathered around the table with laughter and plenty of lime wedges as everyone built their own bowls—this recipe brought us together in the tastiest way.
Notes & Substitutions
For extra heat, add cayenne or use more chili powder. You can swap in kidney or pinto beans and leftovers are excellent for burrito fillings.
Required Tools
A large skillet or Dutch oven with lid, cutting board and knife, measuring cups, and a wooden spoon are all you need.
Nutritional Information
Each serving contains about 335 calories, 4 g fat, 64 g carbohydrates and 10 g protein.
Save This vibrant skillet is perfect for meal prep and delicious enjoyed fresh or as leftovers. Customize with your favorite garnishes to make it your own.
Recipe FAQs
- → Can I use other types of beans?
Yes, kidney or pinto beans are great substitutes for black beans and work well with the spices and ingredients in this dish.
- → What kind of broth is best for this dish?
Vegetable broth is recommended for vegetarian and vegan options, but chicken broth can also add extra depth of flavor.
- → How can I make the dish spicier?
Add ½ teaspoon cayenne pepper or increase the chili powder for a bolder spicy kick.
- → Is this dish suitable for gluten-free diets?
Yes, this meal is naturally gluten-free when using gluten-free broth and canned ingredients.
- → How do I store leftovers properly?
Keep leftovers refrigerated in an airtight container for 3–4 days. They also make tasty fillings for wraps or burritos.
- → What side drinks pair well with this meal?
A crisp Mexican lager or a chilled glass of Sauvignon Blanc complements the dish’s vibrant flavors beautifully.