This One-Pot Mexican Rice and Beans is a hearty, budget-friendly dinner packed with bold flavors, black beans, tomatoes, and fluffy rice. Ready in about 30 minutes, it’s perfect for busy weeknights and makes a satisfying vegetarian meal or a delicious side dish.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken or vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 cup shredded cheddar cheese (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Heat the olive oil in a large skillet or pot over medium heat.
2. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Add the rice, black beans, diced tomatoes, broth, chili powder, cumin, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
6. Sprinkle with shredded cheese and cover for 2 minutes until melted.
7. Garnish with fresh cilantro and serve with lime wedges.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Servings

4