One-Pot Spicy Mexican Rice and Black Beans

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A vibrant one-pot meal combining seasoned rice and black beans with smoky chipotle and fresh cilantro for a satisfying vegetarian dinner. This Mexican-inspired one-pot recipe (vegetarian), ready in about 35 minutes, pairs long grain white rice, black beans, chipotle peppers in adobo sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1 1/2 cups long grain white rice
• 1 can (15 oz), drained and rinsed black beans
• 1 tbsp minced chipotle peppers in adobo sauce
• 1 can (14.5 oz) undrained diced tomatoes
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 medium chopped onion
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
2. Step 2: Stir in 1 1/2 cups long grain white rice, 1 tsp ground cumin, 1/2 tsp dried oregano, and 1 tsp salt, cooking for 2 minutes to lightly toast the rice.
3. Step 3: Add 1 can (14.5 oz) undrained diced tomatoes, 1 tbsp minced chipotle peppers in adobo sauce, 3 cups vegetable broth, and 1 can (15 oz) drained and rinsed black beans. Stir to combine.
4. Step 4: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove from heat, fluff the rice with a fork, and stir in 1/4 cup chopped fresh cilantro. Serve with lime wedges on the side for squeezing.