Save to Pinterest 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 recipe while searching for ways to use up pantry staples and fresh veggies—it's been a favorite for busy weeknights ever since!
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 (or chicken broth): 2 cups
- 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
- Fresh cilantro, chopped: as garnish (optional)
- Lime wedges: as garnish (optional)
- Sliced jalapeños: as garnish (optional)
- Diced avocado: as garnish (optional)
Instructions
- Sauté onion:
- Heat a large deep skillet or Dutch oven over medium heat. Add a splash of oil and sauté the onion for 2–3 minutes until softened.
- Add garlic and bell pepper:
- Stir in the garlic and bell pepper; cook for 2 more minutes until fragrant.
- Add rice:
- Add the rice and stir to coat with the vegetables and oil; toast for 1–2 minutes.
- Add remaining ingredients:
- Pour in 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.
- Fluff and season:
- Fluff with a fork. Taste and adjust seasoning if needed.
- Garnish and serve:
- Serve hot, garnished with cilantro, lime, jalapeños, and avocado as desired.
Save to Pinterest This recipe is always a hit with my family, especially on busy weeknights when everyone wants something flavorful and satisfying.
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. 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 to Pinterest Savor the bold flavors and simplicity of this one-pot Mexican rice and beans—the perfect comfort meal for any night.
Recipe Questions & Answers
- → Can I substitute other beans for black beans?
Yes, kidney or pinto beans work well as substitutes and provide a slightly different texture and flavor.
- → Is this dish suitable for vegan diets?
When using vegetable broth, the dish is vegan-friendly, as it contains no animal products.
- → How can I add more spice to the dish?
Incorporate ½ teaspoon of cayenne pepper or extra chili powder during cooking for a spicier kick.
- → What are some good garnishes for this dish?
Fresh cilantro, lime wedges, sliced jalapeños, and diced avocado complement the flavors well.
- → How long does the dish keep after cooking?
Store leftovers in the fridge for 3–4 days; they're excellent for reheated meals or fillings.