One-Pot Mexican Beef and Rice with Black Beans
A hearty one-pot meal combining ground beef, seasoned rice, black beans, and peppers for a comforting Mexican-inspired dish. This mexican-inspired one pot ready in about 40 minutes pairs ground beef, olive oil, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 lb ground beef
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 1/2 cups long grain white rice
- 3 cups beef broth
- 1 can (15 oz) canned black beans, drained and rinsed
- 2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 4 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 cook, breaking up with a spoon, until browned and no longer pink, about 6-7 minutes. Drain excess fat.
- Step 2: Add 1 diced yellow onion, 1 diced red bell pepper, and 3 minced garlic cloves to the beef. Sauté for 4-5 minutes until vegetables are softened and fragrant.
- Step 3: Stir in 1 1/2 cups long grain white rice, 2 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute to toast the rice and spices.
- Step 4: Pour in 3 cups beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes.
- Step 5: Remove lid and gently fold in 1 can (15 oz) drained black beans. Cover again and cook for an additional 5 minutes until rice is tender and liquid absorbed.
- Step 6: Remove from heat, fluff rice with a fork, and stir in 1/4 cup chopped fresh cilantro. Serve with 4 lime wedges for squeezing over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Mexican Beef and Rice with Black Beans 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 Rice with Black Beans?
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 from drying out.
Can I substitute ingredients in One-Pot Mexican Beef and Rice with Black Beans?
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 Rice with Black Beans 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.
What goes well with One-Pot Mexican Beef and Rice with Black Beans?
Mexican one pot 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.
