One-Pot Mexican Rice with Black Beans and Roasted Corn

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

A vibrant and hearty one-pot Mexican rice featuring smoky roasted corn, black beans, and a blend of spices for a delicious vegetarian main or side. This mexican-inspired rice & grains (vegetarian) ready in about 40 minutes pairs long grain white rice, black beans, frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.2 (13 ratings) Prep: 10 min Cook: 30 min Serves 6 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 deep skillet or pot over medium-high heat. Add 1 cup frozen corn kernels and cook, stirring occasionally, for 5-6 minutes until golden and slightly charred. Remove corn and set aside.
  2. Step 2: In the same pot, add 1 diced medium onion and sauté for 4-5 minutes until translucent and soft. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Step 3: Stir in 1 1/2 cups long grain white rice, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toast the rice and spices for 2 minutes, stirring constantly.
  4. Step 4: Pour in 3 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until 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 the roasted corn. Cover and let sit for 5 minutes.
  6. Step 6: Fluff the rice with a fork, stir in 1/4 cup chopped fresh cilantro, and serve with lime wedges on the side for squeezing.

Frequently asked questions

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

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