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One-Pot Mexican Rice with Black Beans and Corn
One-Pot Mexican Rice and Beans recipe
Maggie Shi
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(1108 rated)
Cook time:
Prep time:


    • 1 tablespoon olive oil
    • 1 onion, diced
    • 1 red bell pepper, diced
    • 2 cloves garlic, minced
    • 1 cup frozen corn kernels
    • 1 15.5-ounce can black beans, drained and rinsed
    • 1 14.5-ounce can diced tomatoes, with juices
    • 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
    • Chopped cilantro, for garnish


  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.