One-Pot Spicy Tomato and Black Bean Mexican Rice

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A hearty one-pot meal combining fragrant rice, black beans, and a smoky tomato sauce seasoned with chili and cumin for a satisfying Mexican-inspired dish. This Mexican-inspired one-pot recipe (vegetarian, gluten free), ready in about 35 minutes, pairs long-grain white rice, diced tomatoes (canned), vegetable broth 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 rice, quinoa, or a quick salad. 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 cup long-grain white rice
• 1 can (15 oz) black beans (canned, drained and rinsed)
• 1 can (14.5 oz) diced tomatoes (canned)
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 1 tsp chipotle chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/4 cup chopped, for garnish fresh cilantro
• 4, for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 4-5 minutes until translucent. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Add 1 cup long-grain white rice to the pot, stirring to coat the grains with oil and onion mixture. Cook for 2 minutes until the rice looks slightly toasted.
3. Step 3: Stir in 1 tsp chipotle chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1 tsp salt. Add 1 can (14.5 oz) diced tomatoes with their juice, 1 can (15 oz) drained and rinsed black beans, and 2 cups vegetable broth. Bring to a boil.
4. Step 4: Reduce heat to low, cover the pot, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
5. Step 5: Fluff the rice with a fork, garnish with 1/4 cup chopped fresh cilantro, and serve with lime wedges on the side.