One-Pot Spicy Mexican Black Bean and Rice Stew

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Hearty and spicy black bean stew with rice, simmered in a tomato base with onions, peppers, and a kick of chili powder for warming comfort. This Mexican-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs olive oil, yellow onion, red bell pepper 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.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 2 cups cooked or canned, drained and rinsed black beans
• 1 cup long grain white rice
• 1 can (14.5 oz) diced tomatoes
• 2 1/2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lime wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 1 medium diced red bell pepper, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp chili powder, cooking for 1 minute until spices are aromatic.
3. Step 3: Add 2 cups drained and rinsed black beans, 1 cup long grain white rice, 1 can (14.5 oz) diced tomatoes with juices, and 2 1/2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring stew to a boil, then reduce heat to low. Cover and simmer gently for 18-20 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork and garnish with 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing over each bowl.