One Pot Mexican Rice and Beans

This flavorful dish is cooked entirely in one pot, allowing the rice to absorb the rich flavors of the broth and spices, creating a deeply satisfying meal.

INGREDIENTS

Base & Aromatics

• 1 tbsp Olive Oil
• 1 large Red Onion, diced
• 1 Red or Green Bell Pepper, diced
• 4 cloves Garlic, minced
• 1 cup Long-Grain White Rice (rinsed and drained)

Flavor & Liquid

• 1 (15 oz) can Black Beans, rinsed and drained
• 1 (14.5 oz) can Diced Tomatoes, undrained
• 2 cups Vegetable Broth
• 2 Tbsp Tomato Paste
• 1 Tbsp Chili Powder
• 1 tsp Ground Cumin
• 1/2 tsp Smoked Paprika
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Black Pepper

Add-Ins

• 1 cup Frozen Corn
• 1/4 cup Chopped Cilantro
• Lime Wedges (for serving)

INSTRUCTIONS

STEP 1: SAUTÉ AROMATICS AND TOAST RICE

1. Sauté Vegetables: Heat the olive oil in a large pot, Dutch oven, or deep skillet over medium heat. Add the onion and bell pepper. Sauté for 5-7 minutes until the vegetables are soft.
2. Add Garlic & Spices: Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Toast Rice: Add the rinsed and drained rice and the tomato paste. Stir well and cook for 2-3 minutes, toasting the rice and caramelizing the tomato paste.

STEP 2: SIMMER

1. Add Liquid: Pour in the vegetable broth and the can of diced tomatoes (with the liquid). Add the salt and pepper. Stir to combine.
2. Boil & Reduce: Bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for 18-20 minutes. Do not lift the lid during this time.

STEP 3: FINISH

1. Rest: After 18-20 minutes, remove the pot from the heat and let it sit, still covered, for 10 minutes. This allows the rice to steam and finish cooking.
2. Add Beans & Corn: Uncover the pot. Stir in the rinsed black beans and frozen corn. Gently fluff the rice mixture with a fork.
3. Serve: Stir in the cilantro. Serve hot with a squeeze of fresh lime juice. Enjoy!