One-Pan Mexican Black Bean and Rice Skillet
A vibrant and filling one-pan meal with seasoned black beans, rice, corn, and tomatoes simmered to perfection and topped with fresh cilantro. This mexican-inspired rice & grains (vegetarian) ready in about 30 minutes pairs long grain white rice, (15 oz) black beans, drained and rinsed, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 3-4 minutes until onion is translucent and fragrant.
- Step 2: Stir in 1 tsp ground cumin and 1 tsp chili powder, cooking for 30 seconds to toast the spices.
- Step 3: Add 1 cup long grain white rice, 1 can (15 oz) drained and rinsed black beans, 1 cup corn kernels, and 1 can (10 oz) diced tomatoes with green chilies to the skillet. Stir to combine.
- Step 4: Pour in 2 cups vegetable broth, then season with 1 tsp salt and 1/2 tsp black pepper. Bring mixture to a boil.
- Step 5: Reduce heat to low, cover the skillet, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Step 6: Remove from heat and fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro.
- Step 7: Serve with lime wedges on the side for squeezing over the dish for added brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Mexican Black Bean and Rice Skillet take to make?
Total time is about 30 minutes (10 min prep + 20 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 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 Mexican Black Bean and 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 Mexican Black Bean and 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 Mexican Black Bean and Rice Skillet 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.
