Stovetop Mexican-Style Black Bean and Corn Rice Bowl

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A colorful and hearty rice bowl featuring black beans, sweet corn, and fragrant spices, perfect for a quick meal. This Mexican-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs long grain white rice, water, olive oil 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
• 2 cups water
• 2 tbsp olive oil
• 1 small, diced yellow onion
• 2, minced garlic cloves
• 1 can (15 oz), drained and rinsed canned black beans
• 1 cup frozen corn kernels
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 2 tbsp lime juice
• 1/4 cup, chopped fresh cilantro
• 1 small, seeded and finely chopped (optional) jalapeño pepper

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Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, heat 2 tbsp olive oil over medium heat and sauté 1 small diced yellow onion and 2 minced garlic cloves for 3-4 minutes until translucent and fragrant.
2. Step 2: Add the rinsed rice to the saucepan and toast for 2 minutes, stirring frequently until rice is lightly golden.
3. Step 3: Pour in 2 cups water, add 1 tsp salt, 1 tsp ground cumin, and 1 tsp chili powder. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
4. Step 4: Remove lid and gently fold in 1 can drained black beans, 1 cup frozen corn kernels, 2 tbsp lime juice, 1/4 cup chopped fresh cilantro, and 1 finely chopped jalapeño pepper if using. Cover again and let steam for 5 minutes over low heat.
5. Step 5: Fluff the rice mixture with a fork and serve warm as a vibrant, filling bowl.