One-Pot Mexican Rice with Roasted Vegetables and Black Beans

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A comforting one-pot dish featuring tomato-infused rice cooked with roasted vegetables and black beans, delivering a colorful and flavorful vegetarian meal. This Mexican-inspired street-food recipe (vegetarian), ready in about 50 minutes, pairs long grain white rice, olive oil, 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 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
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup diced tomatoes with juice
• 3 cups vegetable broth
• 1 cup black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced red bell pepper and 1 diced medium zucchini with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Meanwhile, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 3 minced garlic cloves; sauté for 4-5 minutes until translucent and fragrant.
3. Step 3: Stir in 1 1/2 cups long grain white rice, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp salt. Cook, stirring, for 2 minutes to toast the rice slightly.
4. Step 4: Add 1 cup diced tomatoes with juice and 3 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Step 5: After 15 minutes, stir in 1 cup drained black beans and the roasted vegetables. Cover and cook for an additional 5 minutes until rice is tender and liquid absorbed.
6. Step 6: Remove from heat and fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro. Serve with 4 lime wedges for squeezing.