One-Pot Mexican Rice with Black Beans and Corn

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

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 (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.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does One-Pot Mexican Rice with Black Beans and Corn 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 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 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 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 Rice with Black Beans and Corn 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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