One-Pot Spicy Mexican Black Bean and Rice Stew
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 (vegetarian) ready in about 40 minutes pairs olive oil, medium, diced yellow onion, medium, diced 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does One-Pot Spicy Mexican Black Bean and Rice Stew take to make?
Total time is about 40 minutes (10 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 Rice Stew?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Spicy Mexican Black Bean and Rice Stew?
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 Rice Stew 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 Rice Stew 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.
