One-Pot Bean and Vegetable Rice
A hearty, one-pot meal combining black beans, corn, and vegetables in a savory broth, simmered with fluffy rice. This mexican-inspired vegetarian (vegetarian) ready in about 35 minutes pairs white rice, (15 oz) black beans, corn 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 white rice
- 1 can (15 oz) black beans
- 1 cup corn
- 1/2 onion
- 2 cloves garlic
- 2 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large pot, combine 1 cup white rice, 1/2 diced onion, 2 minced garlic cloves, 2 cups vegetable broth, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil over medium-high heat.
- Step 2: Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
- Step 3: Stir in 1 can (15 oz) rinsed black beans and 1 cup corn. Cover and cook for an additional 5 minutes to heat through.
- Step 4: Remove from heat, fluff the rice with a fork, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Bean and Vegetable 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-Pot Bean and Vegetable 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 white rice from drying out.
Can I substitute ingredients in One-Pot Bean and Vegetable 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-Pot Bean and Vegetable 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-Pot Bean and Vegetable 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.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
