One-Pot Spiced Mexican Rice with Black Beans and Corn
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 (vegetarian) 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 cloves 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 wedges lime wedges, for serving
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does One-Pot Spiced Mexican Rice with Black Beans and Corn take to make?
Total time is about 35 minutes (10 min prep + 25 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 Spiced Mexican Rice with Black Beans and Corn?
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 Spiced Mexican Rice with Black Beans and Corn?
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 Spiced Mexican Rice with Black Beans and Corn 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 Spiced Mexican Rice with Black Beans and Corn 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.
