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.
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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
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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.
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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.
