One-Pot Mexican Rice Beans

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

Dries dishes, utensils, and cookware neatly after cooking, keeping your countertop organized and clutter free.

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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.

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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.

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Deep clean greasy stovetops, countertops, sinks, and tiles using powerful steam after everyday cooking.

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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.