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One pot rice and beans in skillet with black beans, peppers, and corn

One Pot Rice and Beans Recipe

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Easy rice and beans with black beans, vegetables, and spices—all cooked in one pot for budget-friendly vegetarian dinner in 35 minutes.

  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 1/2 cups long-grain white rice
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • Salt and black pepper to taste
  • 2 (15 oz) cans black beans, drained and rinsed
  • 3 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup frozen corn (optional)
  • 1 (4 oz) can diced green chiles (optional)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 bay leaf
  • Juice of 1 lime
  • Fresh cilantro, chopped
  • Lime wedges

 

  • Toppings: avocado, sour cream, cheese, jalapeños, hot sauce

Instructions

  • Heat olive oil in large skillet over medium-high heat.
  • Add onion and bell peppers. Season with salt and sauté 5-6 minutes until softened.
  • Add garlic and cook 30-60 seconds until fragrant.
  • Add uncooked rice to skillet. Stir and toast 2 minutes until slightly translucent.
  • Add cumin, smoked paprika, chili powder, oregano, and cayenne if using. Stir constantly 1 minute.
  • Pour in vegetable broth and diced tomatoes with juices. Scrape up browned bits.
  • Add black beans, corn if using, green chiles if using, and bay leaf. Stir to combine.
  • Bring to boil over high heat.
  • Reduce heat to low, cover with tight-fitting lid, and simmer 18-20 minutes without lifting lid.
  • Remove from heat and let sit covered 5 minutes.
  • Remove lid and fluff with fork. Remove bay leaf.
  • Squeeze fresh lime juice over top and stir.
  • Taste and adjust seasoning.

 

  • Garnish with fresh cilantro and serve with desired toppings.

Notes

  • Rinse rice before cooking for fluffy texture
  • Toast rice and spices for deeper flavor
  • Don’t lift lid while cooking – traps essential steam
  • Let rest 5 minutes after cooking for perfect rice
  • For brown rice: use 2.5 cups liquid, cook 40-45 minutes
  • Beans must be drained and rinsed
  • Fresh lime juice essential for brightness
  • Freezes beautifully for up to 3 months

 

  • Perfect for meal prep – tastes better next day
  • Author: David Cooper
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Latin American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving (about 1.5 cups)
  • Calories: 325 kcal
  • Sugar: 5g
  • Sodium: 565 mg
  • Fat: 6g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

Find it online: https://fabiloustaste.com/one-pot-rice-and-beans-recipe/