Pin A vibrant, budget-friendly dish packed with pantry staples—perfect for quick dinners or meal prep, bursting with classic Mexican flavors in every bite.
This recipe is a staple in our household for busy weeknights. The flavors never disappoint, and I love how easy it is to throw together using ingredients I always have on hand.
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: chopped (optional for garnish)
- Lime wedges: (optional for garnish)
- Sliced jalapeños: (optional for garnish)
- Diced avocado: (optional for garnish)
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 rice:
- Add the rice and stir to coat with the vegetables and oil. Toast for 1–2 minutes.
- Combine main ingredients:
- 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:
- 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.
- Adjust seasoning and garnish:
- Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime, jalapeños, and avocado as desired.
Pin My kids love customizing their bowls with extra avocado and a squeeze of lime. It's a dish that always brings our family together at the dinner table.
Serving Suggestions
Serve this rice and beans with a side of crisp tortilla chips or spoon into warm tortillas for a hearty burrito. Pair with a chilled glass of Sauvignon Blanc for a refreshing complement.
Storage & Meal Prep
Portion leftovers into airtight containers for easy lunches—they reheat beautifully and can also be enjoyed cold as a salad base.
Allergen Info & Nutrition
Free from top 8 allergens if using vegetable broth and allergen-safe canned goods. Each serving is about 335 calories, 64g carbs, 10g protein, and 4g fat.
Pin This dish is endlessly versatile and perfect for busy families. Try it as a burrito filling or alongside your favorite Mexican mains.
Recipe FAQ
- → Can I use different types of beans?
Yes, kidney or pinto beans can be substituted for black beans without altering the dish's flavor significantly.
- → Is this dish suitable for vegan diets?
Using vegetable broth instead of chicken broth keeps the dish vegan and gluten-free.
- → How can I add more heat to the dish?
Adding cayenne pepper or extra chili powder will provide a spicier kick.
- → What tools are needed to prepare this dish?
A large deep skillet or Dutch oven with a lid, cutting board, knife, measuring tools, and a wooden spoon are ideal.
- → How should leftovers be stored and used?
Store leftovers in the refrigerator for 3-4 days; they're perfect for reheating or using as fillings in burritos.