One-Pan Mexican-Style Skillet Rice with Black Beans and Corn

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 and grain recipe, ready in about 35 minutes, pairs long grain white rice, black beans, corn kernels 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large 12-inch nonstick pan over medium heat until hot, about 1 minute.
2. Step 2: Add 1 small diced onion and 3 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Stir in 1 teaspoon ground cumin and 1 teaspoon smoked paprika, cooking for 30 seconds to bloom the spices.
4. Step 4: Add 1 cup long grain white rice, stirring to coat the grains in the oil and spices, cooking for 1 minute.
5. Step 5: Pour in 2 cups vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper, and bring to a simmer.
6. Step 6: Cover the pan and reduce heat to low, cooking for 15 minutes without stirring.
7. 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.
8. Step 8: Remove from heat, stir in 1/4 cup chopped fresh cilantro and 1 tablespoon lime juice, fluff with a fork before serving.