One-Pot Mexican Rice with Roasted Vegetables and Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 50 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 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.

★ 4.2 (11 ratings) Prep: 10 min Cook: 40 min Serves 6 Mexican cuisine 320 cal/serving
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Ingredients

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.

Frequently asked questions

How long does One-Pot Mexican Rice with Roasted Vegetables and Black Beans take to make?

Total time is about 50 minutes (10 min prep + 40 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 Roasted Vegetables and Black Beans?

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 Roasted Vegetables and Black Beans?

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 Roasted Vegetables and Black Beans 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 Roasted Vegetables and Black Beans 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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