One-Pot Mexican Black Bean and Corn Rice
A colorful and flavorful one-pot rice dish combining black beans, corn, and aromatic spices, perfect as a hearty vegetarian meal or side. This mexican-inspired rice & grains (vegetarian, gluten-free) ready in about 35 minutes pairs long grain white rice, corn kernels (fresh or frozen), olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cup black beans (canned, drained and rinsed)
- 1 cup corn kernels (fresh or frozen)
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 2 cloves, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro
- 1 small, cut into wedges lime
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 4 minutes until softened and translucent.
- Step 2: Stir in 2 minced garlic cloves, 1 tsp ground cumin, and 1 tsp chili powder, cooking for 1 minute until fragrant.
- Step 3: Add 1 cup long grain white rice, 1 cup drained and rinsed black beans, and 1 cup corn kernels. Stir to combine and coat the rice with the spices.
- Step 4: Pour in 2 cups vegetable broth, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
- Step 5: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and stir in 1/4 cup chopped fresh cilantro.
- Step 6: Serve with lime wedges for squeezing over and enjoy warm.
Frequently asked questions
How long does One-Pot Mexican Black Bean and Corn Rice 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 Mexican Black Bean and Corn 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 long grain white rice from drying out.
Can I substitute ingredients in One-Pot Mexican Black Bean and Corn 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 Black Bean and Corn Rice 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 Mexican Black Bean and Corn Rice vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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