One-Pot Mexican Rice and Black Bean Stew
A hearty one-pot stew combining fluffy rice, black beans, and smoky spices for a comforting and easy Latin American meal. This mexican-inspired rice & grains (vegetarian) ready in about 40 minutes pairs long grain white rice, (14.5 oz) diced tomatoes (canned), chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 1/2 cups long grain white rice
- 1 can (15 oz) black beans (canned, drained and rinsed)
- 1 can (14.5 oz) diced tomatoes (canned)
- 3 cups chicken broth
- 1 medium, diced yellow onion
- 4 cloves, minced garlic cloves
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 4-5 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 1 1/2 cups long grain white rice to the pot and stir to coat the grains with oil and onions, cooking for 2 minutes until slightly toasted.
- Step 3: Stir in 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) drained and rinsed black beans, 3 cups chicken broth, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
- Step 5: Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork, stir in 1/4 cup chopped fresh cilantro, and serve with lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Mexican Rice and Black Bean Stew 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 Rice and Black Bean Stew?
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 Stew?
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 Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Rice and Black Bean Stew 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.
