One-Pan Mexican-Style Skillet Rice with Black Beans and Corn
A vibrant one-pan Mexican-inspired rice dish with black beans, sweet corn, and smoky spices all cooked together for an easy, flavorful meal. This mexican-inspired rice & grains ready in about 35 minutes pairs long grain white rice, fresh or frozen corn kernels, small, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cup cooked or canned, drained and rinsed black beans
- 1 cup fresh or frozen corn kernels
- 1 small, diced onion
- 3, minced garlic cloves
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large 12-inch nonstick pan over medium heat until hot, about 1 minute.
- Step 2: Add 1 small diced onion and 3 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
- Step 3: Stir in 1 teaspoon ground cumin and 1 teaspoon smoked paprika, cooking for 30 seconds to bloom the spices.
- Step 4: Add 1 cup long grain white rice, stirring to coat the grains in the oil and spices, cooking for 1 minute.
- Step 5: Pour in 2 cups vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper, and bring to a simmer.
- Step 6: Cover the pan and reduce heat to low, cooking for 15 minutes without stirring.
- Step 7: Remove the lid and gently fold in 1 cup black beans and 1 cup corn kernels, cover again and cook for 5 more minutes until rice is tender.
- Step 8: Remove from heat, stir in 1/4 cup chopped fresh cilantro and 1 tablespoon lime juice, fluff with a fork before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Mexican-Style Skillet Rice with Black Beans and Corn 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-Style Skillet Rice with Black Beans and Corn?
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-Style Skillet Rice with Black Beans and Corn?
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-Style Skillet Rice with Black Beans and Corn 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.
What goes well with One-Pan Mexican-Style Skillet Rice with Black Beans and Corn?
Mexican rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
