One-Pan Black Bean and Corn Rice Skillet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and hearty one-pan skillet dish combining black beans, sweet corn, and fluffy rice with smoky spices. This latin american-inspired rice & grains (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.

★ 4.0 (15 ratings) Prep: 10 min Cook: 25 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does One-Pan Black Bean and Corn Rice Skillet take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Black Bean and Corn Rice Skillet?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.

Can I substitute ingredients in One-Pan Black Bean and Corn Rice Skillet?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Black Bean and Corn Rice Skillet for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pan Black Bean and Corn Rice Skillet vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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