One-Pot Spicy Tomato and Black Bean Mexican Rice
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 (vegetarian, gluten free) ready in about 35 minutes pairs long-grain white rice, (14.5 oz) 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 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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Fluff the rice with a fork, garnish with 1/4 cup chopped fresh cilantro, and serve with lime wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Spicy Tomato and Black Bean Mexican Rice 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 Tomato and Black Bean Mexican Rice?
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 Tomato and Black Bean Mexican Rice?
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 Tomato and Black Bean Mexican Rice 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 Tomato and Black Bean Mexican Rice vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
