One-Pot Mexican Rice and Black Beans Recipe
One-Pot Mexican Rice and Black Beans Recipe is an easy meal for busy weeknights. It combines fluffy rice, tender black beans, tomatoes, corn and warm spices. Everything cooks together in one pot, so cleanup stays simple
Ingredients
- 2 cups long-grain white rice
- 1 can black beans 15 ounces, drained and rinsed
- 1 can diced tomatoes 14.5 ounces
- 1 cup corn kernels
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 2 ½ cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- ½ cup shredded cheese optional
- Lime wedges for serving
Instructions
Prepare the Ingredients
- Drain and rinse the black beans well. Chop the onion and mince the garlic. Measure all spices and liquids before cooking. Having everything ready makes this one-pot recipe easier and faster.
Sauté the Onion
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for three minutes. Stir often until the onion becomes soft and slightly golden.
Add the Garlic and Rice
- Add minced garlic and uncooked rice to the pot. Stir everything together for about two minutes. The rice should become lightly toasted and smell fragrant without turning brown.
Add Tomatoes and Spices
- Stir in diced tomatoes, cumin, chili powder, smoked paprika, oregano, salt and black pepper. Mix well so the spices spread evenly throughout the rice and tomato mixture.
Pour in the Broth
- Slowly pour the vegetable broth into the pot. Stir gently to combine everything. Bring the mixture to a gentle boil while keeping the pot uncovered.
Add the Beans and Corn
- Stir in the drained black beans and corn. Make sure the rice is spread evenly across the bottom. This helps everything cook at the same rate.
Cover and Cook
- Reduce the heat to low and cover the pot tightly. Cook for about 18 to 20 minutes. Avoid lifting the lid often because steam helps cook the rice properly.
Rest the Rice
- Turn off the heat when the rice is tender. Keep the pot covered for another five minutes. This resting time allows the rice to finish cooking and absorb extra moisture.
Fluff and Finish
- Remove the lid and gently fluff the rice with a fork. Stir in fresh lime juice and chopped cilantro. Taste and adjust the salt if necessary.
Serve Warm
- Spoon the Mexican rice and black beans into serving bowls. Add shredded cheese if desired. Finish each serving with fresh cilantro and a lime wedge.
Notes
- Rinse the black beans before adding them to the pot.
- Use long-grain rice for separate, fluffy grains.
- Do not rinse the rice if you prefer a slightly softer texture.
- Keep the lid closed while the rice cooks.
- Use vegetable broth for deeper flavor.
- Add diced bell peppers for extra color and crunch.
- Use brown rice if you prefer more whole grains.
- Add jalapeño for a spicy version.
- Stir in cooked chicken for extra protein.
- Add avocado just before serving.
- Use fresh lime juice for the best finishing flavor.
- Let the rice rest before fluffing it.