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 remember the first time I made this one-pot Mexican rice & beans recipe for my family on a busy weeknight. Everyone loved how flavorful it was, and I appreciated having fewer dishes to clean up afterward!
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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
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Instructions
- Sauté Aromatics:
- 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.
- Cook Vegetables:
- 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 & Fluff:
- Remove from heat and let rest, covered, for 5 minutes.
- Serve:
- Fluff with a fork. Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime, jalapeños, and avocado as desired.
Save My kids love scooping this rice & beans into tortillas for homemade burritos—it always brings us together for a fun, casual dinner.
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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.
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This one-pot recipe makes weeknight dinners easier while celebrating bold, comforting flavors. Enjoy it fresh, or pack leftovers for on-the-go meals!
