One-Pan Mexican Rice and Black Bean Skillet

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A simple, nutritious one-pan meal combining seasoned rice, black beans, and vibrant Mexican spices, perfect for quick and wholesome family dinners. This Mexican-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs long grain white rice, olive oil, yellow onion 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 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
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 cups vegetable broth
• 1 can (15 oz), drained and rinsed canned black beans
• 1 can (14.5 oz), undrained diced tomatoes
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 diced medium yellow onion and sauté for 4-5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika. Cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup long grain white rice and toast for 2 minutes, stirring constantly to coat rice with spices.
4. Step 4: Pour in 2 cups vegetable broth, 1 can (14.5 oz) diced tomatoes with their juices, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
5. Step 5: Reduce heat to low, cover the skillet, and simmer for 15 minutes. Then add 1 can (15 oz) drained and rinsed black beans, stir gently.
6. Step 6: Cover and cook for an additional 5 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice for brightness before serving.