This One-Pan Mexican Rice and Beans is a vibrant, comforting meal that comes together in a single skillet. It’s packed with plant-based protein and fiber, making it a hearty and versatile weeknight dinner. The toasty rice and spices create an incredible aroma that will have everyone gathered around the stove.
Nothing beats a great One-Pan Mexican Rice and Beans. Whether you're a fan of Dinner Ideas or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This One-Pan Mexican Rice and Beans
- One-pan wonder: Everything cooks in a single skillet for easy cleanup.
- Deep, complex flavor: Toasting the rice with spices creates a wonderfully aromatic base.
- Highly adaptable: Easily customize with different beans, heat levels, or pantry staples.
- Meal-prep magic: Tastes even better the next day and freezes beautifully.
Ingredients & Tools
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 ½ cups long-grain white rice (like jasmine or basmati), rinsed well
- 1 tablespoon tomato paste
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can fire-roasted diced tomatoes, undrained
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Tools: A large skillet or Dutch oven with a tight-fitting lid.
Notes: Don’t skip rinsing the rice—it prevents gumminess. Fire-roasted tomatoes add a subtle, smoky depth.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 12 g |
| Fat: | 7 g |
| Carbs: | 70 g |
| Fiber: | 10 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Rinse your rice, seriously. This is the single most important step for achieving fluffy, separate grains instead of a sticky mess. Just place the rice in a fine-mesh strainer and run cold water over it until the water runs clear.
- Why fire-roasted tomatoes? They’re charred before canning, which gives them a deeper, slightly sweet and smoky flavor that mimics the taste of cooking over an open flame. It adds a fantastic layer of complexity with zero extra effort from you.
- Don’t have vegetable broth? Chicken broth works perfectly well if you’re not keeping it vegetarian. In a real pinch, you can even use water, but you’ll want to be a little more generous with your seasoning to make up for the lost flavor.
- The power of toasting. That minute or two you spend toasting the rice with the spices is non-negotiable. You’ll know it’s ready when the kitchen smells incredible and the rice grains look a little translucent around the edges.
How to Make One-Pan Mexican Rice and Beans
Step 1: Start by heating the oil in your large skillet or Dutch oven over medium heat. Once it shimmers, add the diced onion and bell pepper. You’re going to cook these, stirring occasionally, for about 5-7 minutes, until they’ve softened and the onion becomes translucent. You’ll notice their sweet aroma starting to fill your kitchen—that’s exactly what you want.
Step 2: Add the minced garlic and cook for just one more minute, stirring constantly. Garlic burns easily, so you just want to wake up its flavor and get rid of that raw edge. The second it becomes fragrant, you’re ready to move on.
Step 3: Now, add the rinsed and drained rice to the pan, along with the tomato paste, cumin, chili powder, smoked paprika, and oregano. Stir everything together so that every single grain of rice gets coated in the oil and spices. Cook this for 2-3 minutes, toasting the rice. You’ll see the rice turn a little opaque and the spices will become incredibly fragrant. This step is what builds the flavor foundation for the entire dish.
Step 4: Pour in the entire can of diced tomatoes (with their juices), the vegetable broth, and the rinsed black beans. Give everything a really good stir, scraping up any tasty bits that may have stuck to the bottom of the pan. Season generously with salt and a good crack of black pepper.
Step 5: Bring the mixture to a lively boil. Once it’s bubbling away, immediately reduce the heat to the lowest possible setting and cover the pan tightly with a lid. This is crucial—you’re creating a mini steam oven to cook the rice perfectly. Let it simmer gently for 18-20 minutes. Do not peek! Lifting the lid lets the precious steam escape.
Step 6: After 18 minutes, turn off the heat but leave the lid on. Let the pan sit, undisturbed, for another 10 minutes. This final resting period allows the rice to steam to tender perfection and absorb any last bit of liquid, making it beautifully fluffy.
Step 7: Now for the grand reveal! Remove the lid and fluff the rice and beans gently with a fork. You’ll see that the liquid has been fully absorbed and the rice is tender. Stir in most of the fresh cilantro, saving a little for garnish on top. Serve immediately with lime wedges for squeezing over—that bright, acidic pop is the perfect finish.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months in a freezer-safe container.
- Reviving: Reheat with a splash of broth or water to restore fluffy texture.
Serving Suggestions
Complementary Dishes
- Simple Avocado Salad — Just diced avocado, red onion, cilantro, and a squeeze of lime. The cool, creamy avocado is a dreamy contrast to the spiced rice.
- Grilled Chicken or Shrimp — For the meat-eaters, some simply seasoned and grilled protein on the side turns this into a feast.
- Warm Corn Tortillas — Perfect for scooping up the rice and beans or making your own DIY soft tacos right at the table.
Drinks
- A Classic Margarita — The sharp, citrusy tang of a good margarita cuts through the richness of the dish beautifully.
- Ice-Cold Mexican Lager — A crisp, light beer is always a winner with these kinds of flavors—it’s refreshing and never overpowering.
- Sparkling Water with Lime — A simple, non-alcoholic option that still feels festive and helps cleanse the palate between bites.
Something Sweet
- Churros with Chocolate Sauce — You can’t go wrong with the classic combo of crispy, cinnamon-sugar-dusted churros for dipping.
- Mango Sorbet — A scoop of bright, fruity sorbet is a light and refreshing way to end the meal on a sweet note.
- Tres Leches Cake — If you’re feeling decadent, a slice of this moist, milky cake is the ultimate indulgent finish.
Top Mistakes to Avoid
- Mistake: Not rinsing the rice. This is the number one reason for gummy, clumpy rice. That starchy powder on the grains will make the final dish sticky instead of light and
One Pan Mexican Rice And Beans
Make this easy One-Pan Mexican Rice and Beans for a quick, healthy, and delicious meal. Ready in 40 minutes with minimal cleanup. Get the recipe now!
Ingredients
For the Ingredients
-
2 tablespoons olive oil or avocado oil
-
1 large yellow onion (finely diced)
-
1 red bell pepper (finely diced)
-
3 cloves garlic (minced)
-
1 ½ cups long-grain white rice (like jasmine or basmati, rinsed well)
-
1 tablespoon tomato paste
-
1 can black beans (15 oz, rinsed and drained)
-
1 can fire-roasted diced tomatoes (15 oz, undrained)
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2 cups vegetable broth
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
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½ teaspoon smoked paprika
-
½ teaspoon dried oregano
-
Salt and black pepper (to taste)
-
¼ cup fresh cilantro (chopped, for garnish)
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1 lime (cut into wedges, for serving)
Instructions
-
Start by heating the oil in your large skillet or Dutch oven over medium heat. Once it shimmers, add the diced onion and bell pepper. You’re going to cook these, stirring occasionally, for about 5-7 minutes, until they’ve softened and the onion becomes translucent. You’ll notice their sweet aroma starting to fill your kitchen—that’s exactly what you want.01
-
Add the minced garlic and cook for just one more minute, stirring constantly. Garlic burns easily, so you just want to wake up its flavor and get rid of that raw edge. The second it becomes fragrant, you’re ready to move on.02
-
Now, add the rinsed and drained rice to the pan, along with the tomato paste, cumin, chili powder, smoked paprika, and oregano. Stir everything together so that every single grain of rice gets coated in the oil and spices. Cook this for 2-3 minutes, toasting the rice. You’ll see the rice turn a little opaque and the spices will become incredibly fragrant. This step is what builds the flavor foundation for the entire dish.03
-
Pour in the entire can of diced tomatoes (with their juices), the vegetable broth, and the rinsed black beans. Give everything a really good stir, scraping up any tasty bits that may have stuck to the bottom of the pan. Season generously with salt and a good crack of black pepper.04
-
Bring the mixture to a lively boil. Once it’s bubbling away, immediately reduce the heat to the lowest possible setting and cover the pan tightly with a lid. This is crucial—you’re creating a mini steam oven to cook the rice perfectly. Let it simmer gently for 18-20 minutes. Do not peek! Lifting the lid lets the precious steam escape.05
-
After 18 minutes, turn off the heat but leave the lid on. Let the pan sit, undisturbed, for another 10 minutes. This final resting period allows the rice to steam to tender perfection and absorb any last bit of liquid, making it beautifully fluffy.06
-
Now for the grand reveal! Remove the lid and fluff the rice and beans gently with a fork. You’ll see that the liquid has been fully absorbed and the rice is tender. Stir in most of the fresh cilantro, saving a little for garnish on top. Serve immediately with lime wedges for squeezing over—that bright, acidic pop is the perfect finish.07
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