Save A vibrant, budget-friendly dish packed with pantry staples bursting with classic Mexican flavors in every bite perfect for quick dinners or meal prep.
I remember making this one-pot Mexican rice & beans for my friends during a busy week and everyone loved how satisfying and flavorful it was without much effort.
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
Instructions
- Sauté Aromatics:
- Heat a large deep skillet over medium heat and add a splash of oil. Sauté onion for 2 to 3 minutes until softened.
- Add Garlic & Pepper:
- Stir in garlic and bell pepper; cook for 2 minutes until fragrant.
- Toast Rice:
- Add rice and stir to coat with vegetables and oil; toast for 1 to 2 minutes.
- Combine Ingredients:
- Pour in diced tomatoes with juice, broth, corn, beans, cumin, paprika, chili powder, oregano, salt, and black pepper. Stir well.
- Simmer:
- Bring to gentle boil, then reduce heat to low. Cover and simmer for 20 to 22 minutes until rice is tender and liquid is mostly absorbed.
- Rest:
- Remove from heat and let rest, covered, for 5 minutes.
- Finish:
- Fluff rice with a fork. Taste and adjust seasoning as needed.
- Serve:
- Serve hot, garnished with cilantro, lime, jalapeños, and avocado if desired.
Save This meal quickly became a family favorite for us, and we love gathering around the table with the extra toppings and some cold drinks.
Required Tools
Large deep skillet or Dutch oven with lid, cutting board and knife, measuring cups and spoons, wooden spoon or spatula.
Allergen Information
This recipe contains none of the top 8 allergens if using vegetable broth always check labels on broths and canned goods for possible cross-contamination.
Nutritional Information
Per serving: 335 calories, 4 g total fat, 64 g carbohydrates, 10 g protein.
Save Enjoy this flavorful and hearty Mexican rice & beans for dinner or meal prep and make it your own with your favorite toppings.
Kitchen Help
- → Can I use different types of beans?
Yes, kidney or pinto beans work well as substitutes for black beans and provide a slightly different texture and flavor.
- → How can I make it spicier?
Add ½ teaspoon of cayenne pepper or increase the chili powder for a hotter, more intense flavor.
- → What cooking equipment is needed?
A large deep skillet or Dutch oven with a lid is essential for even cooking and simmering.
- → Is this dish suitable for vegan diets?
Yes, using vegetable broth ensures it fits vegan and gluten-free preferences.
- → How long does it keep refrigerated?
Leftovers stay fresh in the fridge for 3–4 days and can be repurposed as fillings or side dishes.