One-Pot Mexican Beef and Rice with Chipotle and Black Beans

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Hearty one-pot ground beef and rice infused with smoky chipotle peppers, black beans, and tomatoes, perfect for a quick and comforting weeknight dinner. This Mexican-inspired beef recipe, ready in about 40 minutes, pairs olive oil, ground beef, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 530 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

• 2 tbsp olive oil
• 1 lb ground beef
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups long grain white rice
• 2 chipotle peppers in adobo sauce, chopped
• 1 can (14.5 oz) canned diced tomatoes with juice
• 1 can (15 oz) black beans, drained and rinsed
• 3 cups beef broth
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-7 minutes.
2. Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the pot. Sauté for 4-5 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 1 1/2 cups long grain white rice, 2 chopped chipotle peppers in adobo sauce, 1 can (14.5 oz) diced tomatoes with juice, 1 can (15 oz) drained and rinsed black beans, 3 cups beef broth, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring mixture to a boil.
4. Step 4: Reduce heat to low, cover the pot with a tight-fitting lid, and simmer gently for 18-20 minutes until the rice is tender and has absorbed the liquid.
5. Step 5: Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork, stir in 1/4 cup chopped fresh cilantro, and serve with lime wedges for squeezing over each portion.