One-Pot Black Bean and Rice Bowl
A protein-packed, one-pot meal using pantry staples for a satisfying dinner that requires minimal cleanup. This mexican (vegetarian) ready in about 35 minutes pairs long-grain white rice, black beans, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 can (15 ounces), rinsed and drained black beans
- 1 can (14 ounces), with juice diced tomatoes
- 1 small, finely diced onion
- 2 cloves, minced garlic
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 tablespoons, chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 small finely diced onion and cook for 4 minutes until translucent, then stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1 can (14 ounces) diced tomatoes (with juice) to the saucepan, stirring to combine. Bring to a simmer and cook for 2 minutes.
- Step 3: Stir in 1 cup uncooked long-grain white rice, 1 can (15 ounces) rinsed black beans, and 2 cups vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
- Step 4: Season with 1/4 teaspoon salt, then remove from heat. Let rest, covered, for 5 minutes. Fluff rice with a fork and stir in 2 tablespoons chopped cilantro before serving.
Frequently asked questions
How long does One-Pot Black Bean and Rice Bowl 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 Black Bean and Rice Bowl?
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 Rice Bowl?
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 Rice Bowl 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 Rice Bowl 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
- ★★★★★
This recipe is a lifesaver! I made it for my kids and they devoured it. The spices were perfect.
- ★★★★★
This was so easy and flavorful! My family loved the black bean and rice combo. Perfect for busy weeknights.
- ★★★★☆
Loved the flavors, but it was a bit bland for my taste. Next time I'll add extra cumin and chili powder.
