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One-Pot Mexican Rice with Black Beans and Corn

COOK TIME
30 mins
PREP TIME
20 mins
RATE THIS RECIPE
(1248)
One-Pot Mexican Rice and Beans recipe
Maggie Shi
COOK TIME
30 mins
PREP TIME
20 mins
RATE THIS RECIPE
(1248)

Ingredients

  • 1 tablespoon olive oil
  • 1 onion
  • 1 red bell pepper
  • 2 cloves garlic
  • 1 cup frozen corn kernels
  • 1 15.5-ounce can black beans
  • 1 14.5-ounce can diced tomatoes
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 cup long-grain white rice
  • salt and freshly ground black pepper
  • 1 cup shredded cheddar, Monterey Jack or pepper jack cheese
  • cilantro
  • Chef notes

    This colorful vegetarian meal gets plenty of protein from black beans, and a big boost of flavor from the chili powder and cumin. Once you've prepped your ingredients, the dish comes together quickly. Stir in cheddar or Monterey Jack cheese before serving for a milder finish, or opt for pepper jack to add an extra kick.

    Preparation

    1. In a Dutch oven or other heavy-bottomed pot with a lid, heat the olive oil over medium high heat. Add the onion and bell pepper and cook, stirring frequently, until the vegetables are tender and the onion is translucent, about 5 minutes. Add the garlic, corn and black beans and cook until the corn and beans are heated through, about 2 minutes.
    2. Stir in 1 1/2 cups water, the diced tomatoes and their juices, chili powder, cumin, rice and a pinch of salt and pepper. Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes.
    3. Stir in the cheese until melted. Taste for seasoning and serve garnished with chopped cilantro.