Save A vibrant, budget-friendly dish packed with pantry staples—perfect for quick dinners or meal prep, bursting with classic Mexican flavors in every bite.
One-pot rice dishes have saved countless weeknights in my kitchen. A single simmer brings together hearty grains, beans, and vegetables in a way that feels both fresh and comforting.
Ingredients
- Long-grain white rice: 1 cup, rinsed
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Corn: 1 cup frozen or canned (drained if canned)
- Diced tomatoes: 1 (14 oz/400 g) can, undrained
- Black beans: 1 (14 oz/400 g) can, drained and rinsed
- Vegetable broth: 2 cups (or chicken broth)
- Ground cumin: 1 ½ teaspoons
- Smoked paprika: 1 teaspoon
- Chili powder: 1 teaspoon
- Dried oregano: ½ teaspoon
- Salt: ¾ teaspoon (or to taste)
- Black pepper: ¼ teaspoon
- Fresh cilantro, lime wedges, sliced jalapeños, diced avocado: For garnish (optional)
Instructions
- Sauté aromatics:
- Heat a large, deep skillet or Dutch oven over medium heat. Add a splash of oil, then sauté the onion for 2–3 minutes until softened.
- Add vegetables:
- Stir in the garlic and bell pepper; cook for 2 more minutes until fragrant.
- Toast the rice:
- Add the rice and stir to coat with the vegetables and oil; toast for 1–2 minutes.
- Combine and simmer:
- Pour in the diced tomatoes (with juice), vegetable broth, corn, black beans, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir well to combine.
- Simmer the mixture:
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–22 minutes, or until rice is tender and liquid is mostly absorbed.
- Rest and fluff:
- Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
- Serve:
- Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime, jalapeños, and avocado as desired.
Save This recipe has become a staple in our family whenever we want a fuss-free, nourishing meal everyone will eat happily. My kids love to pile on their favorite toppings at the table.
Serving Suggestions
Pair this dish with warm tortillas or serve alongside a crisp salad for a complete meal. It also works beautifully as a hearty filling for burritos or bowls.
Make It Your Own
Switch up the garnishes—add cheese, hot sauce, or even roasted veggies. Experiment with different beans or grains to suit your pantry and taste.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed to keep it moist.
Save With just one pot and some pantry staples, you'll have a flavorful meal on the table in no time. Enjoy this dish as a quick weeknight dinner and savor the leftovers for easy lunches.
Recipe Help & Answers
- → What type of rice works best?
Long-grain white rice is ideal since it cooks evenly and absorbs flavors well without becoming mushy.
- → Can I use canned beans and tomatoes?
Yes, canned black beans and diced tomatoes work perfectly. Rinse beans to reduce sodium and drain excess liquid.
- → How can I adjust the spice level?
Increase chili powder or add cayenne pepper for more heat, or reduce spices for a milder taste.
- → What garnishes complement this dish?
Fresh cilantro, lime wedges, sliced jalapeños, and diced avocado add brightness and texture to the dish.
- → Is this suitable for special diets?
Yes, it’s vegetarian, gluten-free, and can be vegan if using vegetable broth.