One-Pot Spiced Mexican Rice with Black Beans and Corn

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A hearty one-pot Mexican rice dish enhanced with black beans, sweet corn, and a blend of warming spices for a satisfying vegetarian meal. This Mexican-inspired vegetarian recipe, ready in about 35 minutes, pairs long grain white rice, black beans, rinsed and drained, frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 1/2 cups long grain white rice
• 1 cup black beans, rinsed and drained
• 1 cup frozen corn kernels
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges, for serving

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 4-5 minutes until softened and translucent.
2. Step 2: Stir in 3 cloves minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and 1 tsp salt, cooking for about 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups long grain white rice to the pot and stir well to coat the rice with the spices and oil, cooking for 2 minutes to toast the rice slightly.
4. Step 4: Pour in 3 cups vegetable broth, then bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
5. Step 5: After 15 minutes, gently stir in 1 cup rinsed and drained black beans and 1 cup frozen corn kernels. Replace the lid and continue cooking for another 5-7 minutes until the rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and fluff the rice with a fork. Stir in 1/4 cup chopped fresh cilantro. Serve with 4 lime wedges for squeezing to add bright acidity.