One-Pot Spicy Black Bean and Rice Skillet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty one-pot meal combining black beans, rice, and a smoky chipotle tomato sauce with fresh herbs for a flavorful vegetarian dinner. This latin american-inspired vegan (vegetarian) ready in about 35 minutes pairs long grain white rice, olive oil, yellow onion 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 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 25 min Serves 4 Latin American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 1 diced medium yellow onion and 1 diced medium red bell pepper; sauté for 5 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced chipotle peppers in adobo sauce; cook for 1 minute until fragrant.
  3. Step 3: Add 1 cup long grain white rice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; stir to coat the rice with the spices.
  4. Step 4: Pour in 1 can (14.5 oz) diced tomatoes with juices, 2 cups vegetable broth, and 1 can (15 oz) drained and rinsed black beans. Stir everything gently to combine.
  5. Step 5: Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 18-20 minutes until rice is tender and liquid is absorbed.
  6. Step 6: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and stir in 1/4 cup chopped fresh cilantro.
  7. Step 7: Serve hot with lime wedges on the side for squeezing over the dish.

Frequently asked questions

How long does One-Pot Spicy Black Bean and Rice Skillet 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 Rice Skillet?

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 Rice Skillet?

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 Rice Skillet 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 Rice Skillet 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

Related recipes