Pin A vibrant, budget-friendly dish packed with pantry staples—perfect for quick dinners or meal prep, bursting with classic Mexican flavors in every bite.
One-pot Mexican rice & beans became my go-to weeknight dinner after trying it out on a busy Sunday evening. I loved how the bold flavors came together with minimal effort, saving both time and cleanup.
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
- Garnishes (optional): Fresh cilantro, lime wedges, sliced jalapeños, diced avocado
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.
- Add veggies:
- 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:
- Remove from heat and let rest, covered, for 5 minutes.
- Finish & serve:
- Fluff with a fork. Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime, jalapeños, and avocado as desired.
Pin My family always asks for second helpings of this Mexican rice & beans, and it has earned a spot in our weekly dinner rotation. It's great for sharing at potlucks or casual get-togethers, too.
Required Tools
Large deep skillet or Dutch oven with lid, cutting board, knife, measuring cups and spoons, wooden spoon or spatula
Allergen Information
Double-check broth and canned goods to ensure no cross-contamination with allergens. Suitable for most dietary needs.
Nutritional Information
Each serving offers about 335 calories, 4 g total fat, 64 g carbohydrates, and 10 g protein.
Pin This Mexican rice & beans recipe is endlessly adaptable—make it your own with your favorite veggies or add-ins. Enjoy every bite and savor the simplicity.
Recipe Questions
- → Can I use different beans in this dish?
Yes, kidney or pinto beans make great substitutes and complement the spices nicely.
- → Is it possible to make this dish spicier?
Adding ½ teaspoon of cayenne pepper or extra chili powder will increase the heat level.
- → What type of broth works best for this preparation?
Vegetable broth keeps it vegetarian and adds depth, but chicken broth can be used if preferred.
- → Can leftovers be stored and reheated?
Leftovers keep well in the fridge for 3-4 days and reheat nicely for quick meals or fillings.
- → What are some suggested garnishes for this dish?
Fresh cilantro, lime wedges, sliced jalapeños, and diced avocado add freshness and extra flavor.
- → Is this dish gluten-free?
Yes, it uses gluten-free ingredients, especially when prepared with vegetable broth.