One-Pot Black Bean and Corn Rice Stew
A hearty, plant-powered stew simmered with aromatic spices and fresh vegetables for a comforting meal that celebrates diverse culinary roots. This one pot (vegetarian) ready in about 45 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 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
- 1 (15-ounce) can, rinsed and drained black beans
- 1 cup corn kernels
- 1 (14.5-ounce) can diced tomatoes
- 2 cups vegetable broth
- 1 small, diced onion
- 2 cloves, minced garlic
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon, dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups, fresh spinach
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced small onion and cook for 5 minutes until softened, stirring occasionally.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon dried oregano, cooking for 30 seconds to toast the spices.
- Step 4: Add 1 cup uncooked long-grain white rice, 1 (15-ounce) can black beans (rinsed and drained), 1 cup corn kernels, 1 (14.5-ounce) can diced tomatoes (with juice), and 2 cups vegetable broth. Bring to a gentle boil.
- Step 5: Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
- Step 6: Stir in 2 cups fresh spinach and cook for 2 minutes until wilted.
- Step 7: Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Frequently asked questions
How long does One-Pot Black Bean and Corn Rice Stew take to make?
Total time is about 45 minutes (15 min prep + 30 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 Black Bean and Corn Rice Stew?
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-Pot Black Bean and Corn Rice Stew?
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 Black Bean and Corn Rice Stew 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 Black Bean and Corn Rice Stew 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
- ★★★★★
A family favorite now - even the picky eaters loved it.
- ★★★★★
Loved this for a quick weeknight dinner! The flavors are perfect.
- ★★★★☆
Tasty, but a bit bland without extra spices. Next time I'll add cumin.
