One-Pot Mexican Cilantro Lime Rice with Black Beans and Corn
A vibrant one-pot side dish combining fluffy rice, black beans, sweet corn, and fresh cilantro and lime for bright flavor. This mexican-inspired rice & grains (vegetarian) ready in about 30 minutes pairs long grain white rice, corn kernels (fresh or frozen), vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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)
- 3/4 cup corn kernels (fresh or frozen)
- 2 cups vegetable broth
- 1 tbsp olive oil
- 2, minced garlic cloves
- 1 tsp ground cumin
- 2 tbsp fresh lime juice
- 1/4 cup, chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a medium pot, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and 1 tsp ground cumin, sautéing for 1 minute until fragrant.
- Step 2: Add 1 cup long grain white rice to the pot, stirring to coat the grains in the oil and spices, cooking for 2 minutes until the rice starts to turn translucent.
- Step 3: Pour in 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and cover tightly. Simmer for 15 minutes.
- Step 4: After 15 minutes, remove the lid and gently fold in 1 cup drained black beans and 3/4 cup corn kernels. Cover again and cook for an additional 5 minutes until rice is tender and liquid absorbed.
- Step 5: Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Fluff with a fork and serve warm as a flavorful side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Mexican Cilantro Lime Rice with Black Beans and Corn take to make?
Total time is about 30 minutes (5 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 Cilantro Lime Rice with Black Beans and Corn?
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 Cilantro Lime Rice with Black Beans and Corn?
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 Cilantro Lime Rice with Black Beans and Corn 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 Cilantro Lime Rice with Black Beans and Corn 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.
