Description
A flavorful one-pan meal with seasoned rice, beans, veggies, and spices for an easy dinner.
Ingredients
1 tbsp olive oil
1 small onion, diced
1 bell pepper, diced (any color)
2 cloves garlic, minced
1 cup long-grain white rice
1 ½ cups vegetable or chicken broth
1 cup tomato sauce
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and pepper, to taste
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup shredded cheddar or Mexican blend cheese
Fresh cilantro, for garnish
Instructions
Heat olive oil in a large skillet over medium heat.
Add onion and bell pepper, cooking until softened, about 3–4 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Add rice and toast for 1–2 minutes, stirring often.
Pour in broth, tomato sauce, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Stir in black beans and corn, cooking until heated through, about 2–3 minutes.
Sprinkle cheese over the top, cover, and cook until melted.
Garnish with fresh cilantro and serve warm.
Notes
Add cooked ground beef, chicken, or turkey for a meat version.
Use brown rice for a whole grain option (increase cooking time).
Top with avocado, salsa, or jalapeños for extra flavor.
Great for meal prep—stores well in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop, One-Pan
- Cuisine: Mexican, Tex-Mex
