One-Pan Black Bean and Corn Rice Skillet

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A vibrant and hearty one-pan skillet dish combining black beans, sweet corn, and fluffy rice with smoky spices. This Latin American-inspired rice and grain recipe (vegetarian, gluten free), ready in about 35 minutes, pairs long grain white rice, black beans, cooked and drained, frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cup long grain white rice
• 1 cup black beans, cooked and drained
• 1 cup frozen corn kernels
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 cups vegetable broth
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 medium diced yellow onion and sauté for 4-5 minutes until translucent and fragrant. Add 3 minced garlic cloves and cook for 30 seconds until aromatic.
2. Step 2: Stir in 1 cup long grain white rice, 1 tsp ground cumin, and 1 tsp smoked paprika, coating the rice in the oil and spices. Toast for 1 minute until the spices bloom.
3. Step 3: Pour in 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Step 4: After 15 minutes, gently fold in 1 cup cooked black beans and 1 cup frozen corn kernels. Cover and cook an additional 5 minutes until rice is tender and liquid absorbed.
5. Step 5: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro. Fluff the rice with a fork and serve warm.