Garcia's Spiced Rice Bowls

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant one-pot meal featuring jasmine rice, black beans, and smoky chipotle peppers, reflecting the most common Hispanic surname in the U.S. This mexican-inspired one pot (vegetarian) ready in about 45 minutes pairs jasmine rice, (15 oz), drained black beans, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups jasmine rice
• 1 can (15 oz), drained black beans
• 2 cups chicken broth
• 1 medium red bell pepper
• 1 cup corn kernels
• 2 chipotle peppers in adobo
• 1 tsp cumin
• 1 lime
• 1 medium avocado
• 1/4 cup cilantro

Instructions

1. Step 1: Rinse 1.5 cups jasmine rice under cold water until water runs clear, then drain well.
2. Step 2: In a medium saucepan, combine rinsed rice, 2 cups chicken broth, 1 tsp cumin, and 2 minced chipotle peppers with adobo sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
3. Step 3: While rice cooks, finely chop 1 medium red bell pepper and sauté in a non-stick skillet over medium heat for 5 minutes until slightly softened. Add 1 cup corn kernels and 1 can (15 oz) drained black beans, cooking for 3 more minutes until heated through.
4. Step 4: Fluff cooked rice with a fork, then fold in the black bean mixture. Squeeze juice from 1 lime over the top. Slice 1 medium avocado and sprinkle with 1/4 cup chopped cilantro just before serving.