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Easy One-Pot Mexican Rice and Black Bean Skillet

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A quick and flavorful one-pot Mexican rice and black bean skillet perfect for busy weeknight dinners, combining smoky spices, tangy tomatoes, and creamy black beans.

Ingredients

Scale
  • 1 cup long-grain white rice (190 g)
  • 1 can black beans (15 oz / 425 g), drained and rinsed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 can diced tomatoes (14.5 oz / 410 g)
  • 1 can green chilies (4 oz / 113 g)
  • 2 cups vegetable broth (475 ml)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • A handful fresh cilantro, chopped
  • Juice of 1 lime

Instructions

  1. Heat the olive oil in a large non-stick skillet over medium heat for about 3 minutes until shimmering.
  2. Add the diced onion and sauté until softened and translucent, about 5 minutes, stirring occasionally to avoid browning.
  3. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  4. Stir in the rice, coating each grain with the oil and aromatics. Toast the rice lightly for 2-3 minutes, stirring frequently.
  5. Add the diced tomatoes with their juice, green chilies, cumin, chili powder, smoked paprika, and a pinch of salt. Stir well to combine.
  6. Pour in the vegetable broth and bring the mixture to a gentle boil.
  7. Reduce heat to low, cover with a tight-fitting lid, and let simmer for 18-20 minutes without lifting the lid.
  8. Check the rice for doneness at 18 minutes; if liquid is absorbed and rice is tender, proceed, otherwise cook a few more minutes with lid on.
  9. Gently fold in the rinsed black beans and cook uncovered for another 3-4 minutes to warm through. Taste and adjust salt if needed.
  10. Remove from heat and stir in fresh lime juice and chopped cilantro.
  11. Optional: Let the skillet sit off the heat, covered, for 5 minutes before serving to let flavors meld and rice settle.

Notes

Use medium heat for sautéing and low heat for simmering to prevent burning. Avoid lifting the lid during simmering to trap steam. Toasting the rice adds nuttiness. Rinse canned beans thoroughly to avoid metallic taste. For extra texture, let the skillet rest covered off heat for 5 minutes before serving. If rice sticks, add a splash of broth or water to loosen gently.

Nutrition

Keywords: Mexican rice, black beans, one-pot meal, easy dinner, weeknight recipe, skillet recipe, vegetarian, quick meal

Find it online: https://dahliadishes.com/easy-one-pot-mexican-rice-and-black-bean-skillet-recipe-for-perfect-weeknight-dinners/