One-Pan Mexican Black Bean and Corn Rice
A vibrant one-pan dish combining rice, black beans, corn, and smoky spices for a hearty vegetarian meal with bold Mexican flavors. This mexican-inspired one pot (vegetarian) ready in about 35 minutes pairs long grain white rice, black beans, frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 cup long grain white rice
- 1 can (15 oz), drained and rinsed black beans
- 1 cup frozen corn kernels
- 2 tbsp olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups chicken or vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 1, juiced lime
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet with a lid over medium heat. Add 1 diced medium onion and sauté for 4-5 minutes until softened and translucent.
- Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
- Step 3: Stir in 1 cup long grain white rice and toast for 2 minutes, stirring frequently to coat the grains in oil and spices.
- Step 4: Pour in 2 cups chicken or vegetable broth, add 1 tsp salt and 1/2 tsp black pepper, then bring to a boil.
- Step 5: Reduce heat to low, cover, and simmer for 15 minutes. After 15 minutes, remove the lid and gently fold in 1 can (15 oz) drained black beans and 1 cup frozen corn kernels.
- Step 6: Cover again and cook for an additional 5 minutes until rice is tender and liquid absorbed.
- Step 7: Remove from heat, stir in 1/4 cup chopped fresh cilantro and juice of 1 lime to brighten the dish before serving.
Frequently asked questions
How long does One-Pan Mexican Black Bean and Corn Rice 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 Mexican Black Bean and Corn Rice?
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 Mexican Black Bean and Corn Rice?
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 Mexican Black Bean and Corn Rice 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 Mexican Black Bean and Corn Rice vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
