One-Pot Tex-Mex Black Bean and Rice Skillet
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 (vegetarian) ready in about 35 minutes pairs long grain white rice, (15 oz) black beans, drained and rinsed, olive oil 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
Instructions
- 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.
- 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.
- Step 3: Stir in 1 cup long grain white rice, coating it evenly with the spices and oil for 2 minutes.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Tex-Mex Black Bean and Rice Skillet 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 Tex-Mex Black Bean and Rice Skillet?
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 Tex-Mex Black Bean and Rice Skillet?
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 Tex-Mex Black Bean and Rice Skillet 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 Tex-Mex Black Bean and Rice Skillet 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.
