One-Pot Rice and Black Bean Medley
A hearty, weeknight-friendly stew featuring rice, black beans, corn, and bell peppers in a savory cumin-spiced broth, ready in under 30 minutes. This american-inspired one pot (vegetarian) ready in about 30 minutes pairs long-grain white rice, (15 oz) rinsed black beans, frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 cup long-grain white rice
- 1 can (15 oz) rinsed black beans
- 1 cup frozen corn kernels
- 1 cup vegetable broth
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped cilantro
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion and 1/2 cup diced red bell pepper, cooking for 5 minutes until softened.
- Step 2: Stir in 1 cup long-grain white rice, 1 can (15 oz) rinsed black beans, 1 cup frozen corn, 1 cup vegetable broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil.
- Step 3: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Stir in 2 tbsp 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 Black Bean Medley take to make?
Total time is about 30 minutes (10 min prep + 20 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 Black Bean Medley?
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 Rice and Black Bean Medley?
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 Black Bean Medley 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 Black Bean Medley 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
- ★★★★★
Family devoured this—no leftovers and zero cleanup. Absolute win.
- ★★★★★
Best one-pot meal I've made in months! Even my picky teen loved it.
- ★★★★☆
Slightly bland, but perfect for a quick weeknight dinner with kids.
