One-Pot Southwestern Black Bean and Corn Rice

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A hearty one-pot rice dish featuring black beans, sweet corn, and a smoky blend of spices for a satisfying vegetarian meal. This Mexican-inspired rice and grain recipe (vegetarian, gluten free), ready in about 35 minutes, pairs long grain white rice, black beans, drained and rinsed, 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 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cup black beans, drained and rinsed
• 3/4 cup frozen corn kernels
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 medium (about 1 cup) onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium diced onion and sauté for 4-5 minutes until translucent and fragrant. Stir in 3 minced garlic cloves and cook for 30 seconds.
2. Step 2: Add 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper to the onion mixture, stirring for 1 minute until the spices release their aroma.
3. Step 3: Stir in 1 cup long grain white rice, coating the grains evenly with the spices and oil. Pour in 2 cups vegetable broth, add 1 cup drained and rinsed black beans and 3/4 cup frozen corn kernels.
4. Step 4: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid absorbed.
5. Step 5: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork, stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice, then serve warm.