One-Pot Spicy Black Bean and Corn Rice
A hearty one-pot meal combining fluffy rice with smoky black beans, sweet corn, and a spicy tomato base for an easy, flavorful dinner. This mexican-inspired rice & grains (vegetarian) ready in about 35 minutes pairs long grain white rice, (15 oz), drained and rinsed black beans, frozen or fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 1 cup long grain white rice
- 1 can (15 oz), drained and rinsed black beans
- 1 cup frozen or fresh corn kernels
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic cloves
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet or pot over medium heat. Add 1 diced medium onion and sauté for 4-5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
- Step 3: Add 1 cup long grain white rice to the pot and stir to coat the grains with the spices and oil, cooking for 2 minutes.
- Step 4: Pour in 2 cups vegetable broth, 1 can (10 oz) diced tomatoes with green chilies, 1 can (15 oz) drained black beans, and 1 cup corn kernels. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
- Step 6: Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork and stir in 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does One-Pot Spicy Black Bean and Corn Rice 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 Spicy Black Bean and Corn Rice?
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 Spicy Black Bean and Corn Rice?
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 Spicy Black Bean and Corn Rice 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 Spicy Black Bean and Corn Rice 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.
