One-Pot Mexican Rice with Black Beans and Corn

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A vibrant and hearty Mexican-inspired rice dish cooked in one pot with black beans, corn, and bold spices for a fulfilling vegetarian meal. This Mexican-inspired no-cook recipe (vegetarian, gluten free), ready in about 35 minutes, pairs long grain white rice, olive oil, medium onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 cups vegetable broth
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 2 tbsp fresh lime juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat until shimmering, about 1 minute.
2. Step 2: Add 1 diced medium onion and sauté for 4-5 minutes until translucent and soft.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp chili powder, cooking for 1 minute until fragrant.
4. Step 4: Add 1 cup long grain white rice and toast for 2 minutes, stirring frequently so the rice grains become coated and slightly translucent at the edges.
5. Step 5: Pour in 2 cups vegetable broth and bring to a boil over high heat.
6. Step 6: Reduce heat to low, cover, and simmer for 15 minutes.
7. Step 7: After 15 minutes, stir in 1 cup drained black beans and 1 cup corn kernels, cover again, and cook for an additional 5 minutes until rice is tender and liquid absorbed.
8. Step 8: Remove from heat, fluff rice with a fork, then stir in 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 tsp salt. Serve warm.