One-Pot Mexican Rice & Black Beans

This Mexican rice with black beans is flavor-packed, easy to make, and works great as either a main or side dish! It all comes together in one pot in about 35 minutes.

White wooden surface set with a pot and plate of Black Beans & Mexican Rice.

Rice and beans is one of my absolute favorite easy meals. For something so simple, it can be SO GOOD! It’s flavorful, satisfying, and super versatilie.

I have many versions or rice and beans that I cook up in my kitchen on a regular basis, and I’ve shared a few of them on this site, including my Cuban rice and beans, spicy vegan jambalaya, and of course my one-pot Spanish rice and beans.

The latter in particular has become a real reader favorite around here, so I decided to share something similar, but this time it’s Mexican rice and black beans. You’ll find the seasoning blend to be a bit different, and whereas the Spanish rice includes olives, this Mexican rice dish instead is made with sweet corn and a touch of lime.

This dish is excellent all by itself and definitely hearty enough to make a meal of, but it’s also excellent as a side, or for stuffing in tacos and burritos. And it all cooks up in one pot. So easy!

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Ingredients You’ll Need

Olive oil. Got another high-heat oil you like to cook with? Feel free to use it!
Onion.
Garlic.
Spices. You’ll need a mix of ground cumin, paprika, ancho chile powder, and oregano.
Vegetable broth.
Long grain white rice. You can use another variety of rice, like brown rice, if preferred. But keep in mind that you may need to alter the amount of liquid going into the pot, as well as the simmer time. Brown rice in particular takes much longer to cook.
Tomato paste.
Canned black beans. Other types of beans will work. The dish won’t be black beans and rice, but it’ll still be delicious. If you need an alternative, try kidney beans, pinto beans, cannellini beans, chickpeas, or lentils.
Frozen corn.
Lime juice. Make sure to use freshly squeezed juice, and not bottled.
Salt and pepper.
Fresh cilantro.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Diced onion cooking in olive oil in a pot.

Begin by sweating diced onion in olive oil. Cook the onion until it softens and becomes translucent, making sure to stir it every now and then.

Diced onion, garlic, and spices cooking in a pot with a wooden spoon.

Stir in the garlic and spices. Mix everything well, and cook the mixture for just about a minute, stirring the whole time to prevent anything from burning.

Rice, beans, and seasonings simmering in a pot.

Now stir in the broth, rice, tomato paste, and beans. Bring the liquid to a boil. Make sure to stir it occasionally and scrape any rice that sticks to the bottom of the pot.

Hand placing a lid on a Dutch oven on the stove.

Lower the heat and cover the pot. Let everything cook at a low simmer until the rice has absorbed all of the liquid.

Tip: Avoid peeking at your rice as it cooks, as much as possible. You don’t want to let the steam escape! If you need to lift the lid towards the end of cooking, be quick. Better yet, use a pot with a clear lid.

Pot of Black Beans & Mexican Rice with a wooden spoon on the side.

Let the pot sit with the lid on for about five minutes when the cook time is up. Then remove the lid, fluff the rice with a fork, and stir in some lime juice, salt and pepper, and fresh cilantro.

Plate of Black Beans & Mexican Rice with a red pot in the background.

Your black beans and Mexican rice is ready to serve! Enjoy it by itself, or with accompaniments like sliced avocado, salsa, or hot sauce.

Leftovers & Storage

Leftover Mexican rice and beans will keep in an airtight container in the refrigerator for about four days, or in the freezer for about three months.

More Mexican-Inspired Recipes

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