One-Pot Mexican Black Bean and Rice Skillet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty and flavorful one-pot meal combining black beans, rice, and spices for a satisfying vegetarian dinner. This mexican-inspired one pot (vegetarian, gluten free) ready in about 40 minutes pairs long grain white rice, (15 oz), drained and rinsed black beans, (14.5 oz), undrained diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.2 (12 ratings) Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat until shimmering. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
  2. Step 2: Stir in 1 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 spices.
  3. Step 3: Add 1 cup long grain white rice to the skillet, stirring to coat the rice in the spices and oil for 2 minutes.
  4. Step 4: Pour in 2 cups vegetable broth, 1 can (14.5 oz) diced tomatoes with juices, and 1 can (15 oz) drained and rinsed black beans. Stir to combine everything.
  5. Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
  6. Step 6: Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork and garnish with 1/4 cup chopped fresh cilantro. Serve with lime wedges.

Frequently asked questions

How long does One-Pot Mexican Black Bean and Rice Skillet 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 Skillet?

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 Skillet?

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 Skillet 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 Skillet 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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