Pin it A vibrant, budget-friendly dish packed with pantry staples—perfect for quick dinners or meal prep, bursting with classic Mexican flavors in every bite.
I love making this dish when I'm looking for something filling and flavorful but don't want to spend hours in the kitchen. It quickly became a family favorite, especially when we want a meatless option that everyone enjoys.
Ingredients
- Rice & Grains: 1 cup long-grain white rice, rinsed
- Vegetables: 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 cup frozen or canned corn (drained if canned); 1 (14 oz/400 g) can diced tomatoes, undrained; 1 (14 oz/400 g) can black beans, drained and rinsed
- Liquids: 2 cups vegetable broth (or chicken broth)
- Spices & Seasonings: 1 ½ teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; ½ teaspoon dried oregano; ¾ teaspoon salt (or to taste); ¼ teaspoon black pepper
- Garnishes (optional): Fresh cilantro, chopped; Lime wedges; Sliced jalapeños; Diced avocado
Instructions
- Prep & Sauté:
- 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 Aromatics:
- 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.
- Add Remaining 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:
- Remove from heat and let rest, covered, for 5 minutes.
- Finish & Serve:
- Fluff with a fork. Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime, jalapeños, and avocado as desired.
Pin it This recipe is a staple whenever extended family visits; we gather around the table, build our own bowls, and share stories while topping with avocado and jalapeños.
Required Tools
Large deep skillet or Dutch oven with lid, cutting board and knife, measuring cups and spoons, wooden spoon or spatula.
Allergen Information
No top 8 allergens if using vegetable broth. Always double-check ingredient labels to avoid cross-contamination.
Nutritional Information
Per serving: 335 calories, 4 g total fat, 64 g carbohydrates, 10 g protein.
Pin it Serve this dish hot with extra lime wedges and a sprinkle of fresh cilantro for a burst of color and flavor.
Recipe FAQs
- → Can I substitute black beans with other beans?
Yes, kidney or pinto beans work well as alternatives and offer a slightly different flavor profile.
- → What broth is recommended for best flavor?
Vegetable broth enhances the dish's flavors and keeps it suitable for vegan diets, but chicken broth can be used for a richer taste.
- → How can I add more heat to the dish?
Adding ½ teaspoon of cayenne pepper or extra chili powder boosts the spiciness without overpowering.
- → What is the best pan for cooking this dish?
A large, deep skillet or Dutch oven with a lid ensures even cooking and enough space for simmering the ingredients properly.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 3-4 days. It remains flavorful and works well as a filling for wraps.