One-Pot Rice and Bean Bowl
A filling, economical meal cooked in one pot with minimal cleanup and pantry-friendly ingredients. This american-inspired one pot (vegetarian) ready in about 50 minutes pairs olive oil, diced onion, minced garlic 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 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 tbsp olive oil
- 1/2, diced onion
- 2 cloves, minced garlic
- 1 cup, rinsed brown rice
- 2 cups vegetable broth
- 1 (15 oz) can, drained black beans
- 1 cup frozen corn
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- to taste salt
- to taste black pepper
- 1/4 cup, chopped cilantro
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 diced onion and cook for 3 minutes until softened.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 cup rinsed brown rice, 2 cups vegetable broth, 1 (15 oz) can black beans, 1 cup frozen corn, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer for 40 minutes until the rice is tender and liquid is absorbed.
- Step 5: Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and season with salt and black pepper to taste.
- Step 6: Garnish with 1/4 cup chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Rice and Bean Bowl 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 Rice and Bean Bowl?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Rice and Bean Bowl?
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 Rice and Bean Bowl 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 Rice and Bean Bowl 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.
What others are saying
- ★★★★★
So much better than takeout. We'll never order american delivery again.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Simple and delicious.
