Stovetop Mexican Black Bean and Corn Rice Bowl
A vibrant and wholesome rice bowl combining black beans, sweet corn, and spices for a filling vegetarian meal. This mexican-inspired rice & grains (vegetarian, gluten free) ready in about 35 minutes pairs long grain white rice, vegetable broth, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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
- 2 cups vegetable broth
- 1 can (15 oz), drained and rinsed black beans
- 1 cup frozen corn kernels
- 2 tbsp olive oil
- 1 small, diced onion
- 3, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 2 tbsp lime juice
- 1/4 cup, chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 small diced onion and 3 minced garlic cloves; sauté for 3-4 minutes until onion is translucent and fragrant.
- Step 2: Stir in 1 cup long grain white rice, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp salt. Cook for 1 minute to toast the rice and spices.
- Step 3: Pour in 2 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Step 4: Remove the lid and stir in 1 can (15 oz) drained black beans and 1 cup frozen corn kernels. Cover again and cook for an additional 5 minutes until rice is tender and liquid absorbed.
- Step 5: Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Fluff the rice with a fork and serve warm.
Frequently asked questions
How long does Stovetop Mexican Black Bean and Corn Rice Bowl 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 Stovetop Mexican Black Bean and Corn Rice Bowl?
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 Stovetop Mexican Black Bean and Corn Rice Bowl?
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 Stovetop Mexican Black Bean and Corn Rice Bowl 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 Stovetop Mexican Black Bean and Corn Rice Bowl 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.
What others are saying
- ★★★★★
The black beans and corn really elevated the rice. Made it for my Mexican food-loving wife and she was thrilled.
- ★★★★★
My kids loved this! Super easy to make and packed with flavor. Perfect for busy weeknights.
- ★★★★☆
Flavor was great, but the corn made it slightly too sweet for my taste. Took 25 mins instead of 15 as listed.
