One-Pot Mexican Rice and Black Bean Skillet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant one-pot dish combining seasoned rice, black beans, and bell peppers for an easy and satisfying Mexican-inspired meal. This mexican-inspired one pot ready in about 35 minutes pairs long grain white rice, black beans, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 1 diced yellow onion, 1 diced red bell pepper, and 1 diced green bell pepper. Sauté for 5 minutes until the onions are translucent and peppers are slightly softened.
  2. Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp chili powder to the skillet, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 1 cup long grain white rice, coating the grains with the oil and spices. Pour in 2 cups chicken or vegetable broth and add 1/2 cup canned diced tomatoes with green chilies along with 3/4 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Bring the mixture to a boil, then reduce heat to low and cover. Simmer gently for 15 minutes until the rice is tender and liquid is absorbed.
  5. Step 5: Remove from heat, gently fold in 1 can (15 oz) drained and rinsed black beans, and cover again for 5 minutes to warm the beans.
  6. Step 6: Fluff the rice with a fork, sprinkle 1/4 cup chopped fresh cilantro on top, and serve with lime wedges for squeezing over the dish.

Frequently asked questions

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

What goes well with One-Pot Mexican Rice and Black Bean Skillet?

Mexican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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