One-Pot Mexican Beef and Black Bean Rice
A hearty and spicy one-pot dinner combining ground beef, black beans, and rice simmered with Mexican seasonings for a comforting, flavorful meal. This mexican-inspired beef ready in about 40 minutes pairs ground beef (80% lean), olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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 lb ground beef (80% lean)
- 1 tbsp olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 1 1/2 cups long grain white rice
- 1 can (15 oz), drained and rinsed canned black beans
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 1/4 cups beef broth
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped (optional) fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 1 lb ground beef and 1 diced medium yellow onion, cooking and breaking up the beef with a spoon for 6-7 minutes until browned and onions are softened. Drain excess fat if needed.
- Step 2: Stir in 3 minced garlic cloves, 2 tsp chili powder, 1 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
- Step 3: Add 1 1/2 cups long grain white rice, 1 can (15 oz) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with green chilies, and 2 1/4 cups beef broth. Stir to combine, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid absorbed.
- Step 4: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork, garnish with 1/4 cup chopped fresh cilantro, and serve with lime wedges.
Frequently asked questions
How long does One-Pot Mexican Beef and Black Bean Rice take to make?
Total time is about 40 minutes (10 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 Mexican Beef and Black Bean 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 ground beef (80% lean) from drying out.
Can I substitute ingredients in One-Pot Mexican Beef and Black Bean 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 Mexican Beef and Black Bean Rice for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Pot Mexican Beef and Black Bean Rice?
Mexican beef 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.
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