One-Pot Spicy Mexican Black Bean and Corn Rice

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

A vibrant one-pot rice dish infused with smoky chipotle, sweet corn, and hearty black beans, perfect for a quick and flavorful meal. This mexican-inspired rice & grains (vegetarian, gluten free) ready in about 35 minutes pairs long grain white rice, black beans, 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.

★ 4.4 (8 ratings) Prep: 5 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or pot over medium heat. Add 1 1/2 cups long grain white rice and toast, stirring frequently, for 3 minutes until slightly golden and fragrant.
  2. Step 2: Add 1 tsp chipotle chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp onion powder to the rice, stirring to evenly coat the grains with the spices.
  3. Step 3: Pour in 3 cups vegetable broth, 1 can (15 oz) drained black beans, 1 cup frozen corn kernels, and 1 can (14.5 oz) drained diced tomatoes. Stir to combine and bring to a gentle boil.
  4. Step 4: Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
  5. Step 5: Fluff the rice with a fork and stir in 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing over each portion.

Frequently asked questions

How long does One-Pot Spicy Mexican Black Bean and Corn Rice take to make?

Total time is about 35 minutes (5 min prep + 30 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 Mexican 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 Mexican 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 Mexican 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 Mexican Black Bean and Corn Rice vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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