One-Pot Tex-Mex Black Bean and Rice Skillet

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Hearty black beans and fluffy rice cooked together in a tomato and chili-spiced sauce for an easy, flavorful Tex-Mex one-pot meal. This Mexican-inspired one-pot recipe (vegetarian), ready in about 35 minutes, pairs long grain white rice, black beans, drained and rinsed, diced tomatoes with green chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 2 tbsp olive oil
• 1 medium diced yellow onion
• 3 cloves minced garlic
• 1 tbsp chili powder
• 1 tsp ground cumin
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 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 deep skillet over medium heat. Add 1 medium diced yellow onion and sauté for 4-5 minutes until soft and translucent.
2. Step 2: Add 3 cloves minced garlic, 1 tbsp chili powder, and 1 tsp ground cumin to the skillet, stirring for 1 minute until fragrant.
3. Step 3: Stir in 1 cup long grain white rice, coating it evenly with the spices and oil for 2 minutes.
4. Step 4: Add 1 can (10 oz) diced tomatoes with green chilies, 1 can (15 oz) drained and rinsed black beans, 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
5. Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18 minutes until the rice is tender and liquid absorbed.
6. Step 6: Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork, stir in 1/4 cup fresh chopped cilantro, and serve with lime wedges.