One-Pot Spicy Mexican Rice and Black Beans

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

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 (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.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does One-Pot Spicy Mexican Rice and Black Beans 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 Mexican Rice and Black Beans?

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 Rice and Black Beans?

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 Rice and Black Beans 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 Rice and Black Beans 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.

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