One-Pot Spicy Mexican Rice with Black Beans and Corn

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

A vibrant one-pot meal featuring fluffy rice cooked with black beans, sweet corn, and a kick of chili for flavor. This Mexican-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs long grain white rice, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, 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
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 3 cups vegetable broth
• 1 can (15 oz), drained and rinsed canned black beans
• 1 cup frozen corn kernels
• 1/4 cup chopped fresh cilantro
• 1, juiced lime
• 1 tsp salt
• 1/2 tsp black pepper

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 deep skillet or pot over medium heat. Add 1 medium diced yellow onion and sauté for 4-5 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp chili powder. Cook for 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups long grain white rice and stir to coat grains with spices and oil, cooking for 2 minutes.
4. Step 4: Pour in 3 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes.
5. Step 5: After 15 minutes, gently stir in 1 can (15 oz) drained and rinsed black beans and 1 cup frozen corn kernels. Cover and cook for an additional 5 minutes until rice is tender and liquid absorbed.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime. Fluff with a fork and serve warm.