One-Pot Mexican Black Bean and Rice Casserole
Hearty and flavorful black beans simmered with rice, tomatoes, and spices in one pot for an easy, comforting meal. This mexican-inspired rice & grains (vegetarian) ready in about 40 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 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 can (15 oz), drained and rinsed black beans
- 1 can (14.5 oz), undrained diced tomatoes
- 2 cups vegetable broth
- 1 medium, diced onion
- 3 cloves, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro
- for serving lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large, deep skillet or saucepan over medium heat until shimmering. Add 1 diced medium onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
- Step 2: Stir in 1 tsp ground cumin and 1 tsp chili powder, cooking for 1 minute to bloom the spices.
- Step 3: Add 1 cup long grain white rice to the pan and toast it with the onion and spices for 2 minutes, stirring frequently.
- Step 4: Pour in 1 can (14.5 oz) diced tomatoes with their juices, 2 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1 can (15 oz) drained and rinsed black beans. Stir to combine.
- Step 5: Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes until the rice is tender and liquid absorbed.
- Step 6: Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork, then stir in 1/4 cup chopped fresh cilantro. Serve warm with lime wedges on the side.
Frequently asked questions
How long does One-Pot Mexican Black Bean and Rice Casserole 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 Black Bean and Rice Casserole?
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 Rice Casserole?
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 Rice Casserole 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 Rice Casserole 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
- ★★★★★
Perfect for a busy weeknight. The flavors came together beautifully.
- ★★★★★
My kids couldn't get enough of this casserole! So easy and healthy.
- ★★★★★
This is now a regular in our household. The black beans are the star.
