Save A vibrant, flavorful dish featuring tender rice, hearty beans, and a medley of Mexican-inspired spices—all cooked together in a single pan for easy preparation and cleanup.
I enjoy making this dish because it brings together bold Mexican flavors with wholesome ingredients, perfect for weeknight dinners or meal prep.
Ingredients
- Grains: 1 cup long-grain white rice, rinsed
- Beans: 1 can (15 oz/425 g) black beans, drained and rinsed, 1 can (15 oz/425 g) pinto beans, drained and rinsed
- Vegetables: 1 medium onion, finely chopped, 1 red bell pepper, diced, 1 jalapeño, seeded and finely chopped (optional for heat), 2 cloves garlic, minced, 1 cup corn kernels (fresh frozen or canned)
- Liquids: 2 cups vegetable broth (use gluten-free if needed), 1 can (14.5 oz/410 g) diced tomatoes with juices
- Spices & Herbs: 1 ½ teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, ½ teaspoon dried oregano, ½ teaspoon salt (adjust to taste), ¼ teaspoon black pepper
- Garnishes (optional): ¼ cup chopped fresh cilantro, 1 lime cut into wedges, ½ cup shredded cheese (cheddar Monterey Jack or vegan alternative), sliced avocado
Instructions
- Step 1:
- Heat a large deep skillet or sauté pan over medium heat Add a splash of oil then sauté the onion and bell pepper for 3 4 minutes until softened
- Step 2:
- Stir in the jalapeño and garlic cook for 1 minute until fragrant
- Step 3:
- Add the rice to the pan and toast for 2 minutes stirring often
- Step 4:
- Mix in the cumin smoked paprika chili powder oregano salt and pepper
- Step 5:
- Pour in the vegetable broth and diced tomatoes with their juices stir well to combine
- Step 6:
- Add the black beans pinto beans and corn Bring the mixture to a gentle simmer
- Step 7:
- Cover reduce the heat to low and cook for 18 20 minutes or until the rice is tender and most of the liquid is absorbed
- Step 8:
- Remove from heat and let stand covered for 5 minutes
- Step 9:
- Fluff the rice with a fork then garnish with cilantro lime wedges shredded cheese and avocado as desired Serve warm
Save This recipe always brings back memories of family dinners where everyone gathered around to enjoy the comforting flavors and vibrant colors at the table.
Notes
For extra protein add cooked shredded chicken or ground beef before simmering Substitute brown rice for white rice increasing broth to 2 ½ cups and simmering for 35 40 minutes For a vegan version omit cheese or use a plant-based alternative Serve with tortilla chips or warm tortillas on the side
Required Tools
Large deep skillet or sauté pan with lid Cutting board Knife Measuring cups and spoons Wooden spoon or spatula
Nutritional Information
Calories 400 Total Fat 5 g Carbohydrates 75 g Protein 15 g
Save This dish is as flexible as it is flavorful a perfect addition to your weeknight rotation.
Recipe FAQs
- → What type of rice works best for this dish?
Long-grain white rice is ideal for its fluffy texture and ability to absorb flavors evenly when cooked with the beans and spices.
- → Can I adjust the heat level?
Yes, remove the jalapeño for milder taste or keep the seeds for extra spice. You can also adjust chili powder quantity to preference.
- → Is this dish suitable for gluten-free diets?
Yes, as long as you use certified gluten-free vegetable broth and check canned ingredients for any gluten cross-contamination.
- → How can I add protein to this meal?
For extra protein, stir in cooked shredded chicken or ground beef before simmering the mixture.
- → Can brown rice be used instead of white rice?
Yes, substitute brown rice and increase broth to 2 ½ cups, then simmer for about 35–40 minutes until tender.