One-Pan Mexican Rice and Beans

If there’s one dish that captures the soul of comfort food without compromising on nutrition or simplicity, it’s One-Pan Mexican Rice and Beans. This vibrant, hearty, and budget-friendly dish combines the rich aroma of cumin and paprika, the warmth of chilli, and the creaminess of beans—all cooked together in a single pan.

Whether you’re meal-prepping for the week, cooking for your family, or simply craving a wholesome vegan dinner, this recipe delivers flavour, convenience, and balance in every bite.

Why You’ll Love This Recipe

This recipe ticks all the right boxes:

• ✅ One-pan wonder: Minimal cleanup, maximum flavour.

• ✅ Vegan & gluten-free: 100% plant-based and allergy-friendly.

• ✅ Budget-friendly: Simple pantry ingredients, no fancy tools.

• ✅ Customisable: Add your favourite toppings or protein.

• ✅ Perfect for meal prep: Keeps well for days, even freezes beautifully.

This dish takes inspiration from classic Mexican home cooking — think of the comforting arroz rojo (red rice) combined with the satisfying protein punch of black beans or kidney beans.

Ingredients You’ll Need

The beauty of this dish lies in its simplicity. You’ll likely have most of these ingredients already in your kitchen:

Base Ingredients

• 1 ½ cups long-grain white rice (or brown rice for a healthier twist)

• 1 tablespoon olive oil (or avocado oil)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 red capsicum (bell pepper), diced

• 1 green capsicum, diced

• 1 can (400g) diced tomatoes (or 2 fresh tomatoes, chopped)

• 1 ½ cups vegetable broth (or water with stock cube)

• 1 can (400g) black beans or kidney beans, drained and rinsed

Spices & Seasonings

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon chilli powder (adjust to taste)

• ½ teaspoon ground coriander

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 pinch cayenne pepper (optional for extra heat)

Add-ons & Garnish (Optional)

• ½ cup frozen or canned corn

• 1 avocado, sliced or diced

• Fresh coriander leaves (cilantro)

• Lime wedges

• Jalapeño slices

• Vegan cheese or nutritional yeast for topping

How to Make One-Pan Mexican Rice and Beans

This recipe is designed for busy cooks who still crave flavourful, homemade food. Follow these easy steps to make your kitchen smell like a Mexican cantina:

Step 1: Sauté the Base Aromatics

Start by heating the olive oil in a large non-stick pan or skillet over medium heat. Once hot, add chopped onions and sauté for about 2–3 minutes until translucent.

Add the garlic and continue to stir for another 30 seconds until fragrant. This simple step builds a flavour foundation for the whole dish.

Step 2: Add Capsicum and Spices

Toss in the diced red and green capsicums. Cook for 3–4 minutes until softened.

Now, add your spices — cumin, smoked paprika, chilli powder, and coriander. Stir well to coat the veggies evenly. The spices will bloom in the oil, creating that signature smoky, earthy aroma reminiscent of authentic Mexican rice dishes.

Step 3: Add Rice and Toast It

Pour the rice directly into the pan with the vegetables and toast it for about 2 minutes, stirring continuously.

Toasting rice before cooking enhances the texture and gives it a slightly nutty, restaurant-style flavour that holds up beautifully once the broth is added.

Step 4: Add Tomatoes, Beans, and Broth

Next, stir in the diced tomatoes, rinsed beans, salt, and pepper.

Pour the vegetable broth (or stock) over everything, then stir gently to combine.

Ensure all rice is submerged in the liquid — this ensures even cooking. Bring the mixture to a light boil.

Step 5: Simmer and Cook

Once the mixture starts bubbling, reduce the heat to low, cover the pan with a lid, and let it simmer for about 20 minutes (for white rice) or 35–40 minutes (for brown rice).

Do not stir too often; just give it a light mix halfway through to ensure nothing sticks at the bottom.

When done, the rice should be tender, and the mixture should have absorbed most of the liquid.

Step 6: Add Corn and Rest

If you’re using corn, stir it in during the last 5 minutes of cooking. It adds a lovely sweetness and colour contrast to the dish.

Once done, turn off the heat and let the pan rest, covered, for 5–10 minutes. This helps the flavours meld together.

Step 7: Fluff and Serve

Use a fork to fluff up the rice gently.

Serve warm, topped with avocado slices, fresh coriander, and a squeeze of lime juice.

For extra indulgence, sprinkle vegan cheese or nutritional yeast on top. Each bite bursts with layers of spice, texture, and comfort.

Tips for Perfect One-Pan Mexican Rice and Beans

• 🌶️ Adjust spice level — Add or skip cayenne for your preferred heat.

• 🍚 Use long-grain rice — It stays fluffy and doesn’t clump together.

• 🥫 Use canned tomatoes — They add a tangy depth of flavour.

• 🥄 Don’t over-stir — Let the rice absorb liquid undisturbed for a perfect texture.

• 🧄 Garlic lovers — Add roasted garlic or garlic powder for an extra punch.

• 🧅 For extra richness — Stir in a teaspoon of tomato paste or salsa.

Customisation Ideas

This one-pan wonder is endlessly versatile. Here are a few creative ways to tweak it to your liking:

1. Protein-Packed Options

• Add crumbled tofu or tempeh for extra protein.

• Use lentils instead of beans for a fibre-rich twist.

• Add vegan sausage or plant-based mince for a heartier texture.

2. Add More Veggies

• Toss in zucchini, mushrooms, spinach, or kale for added nutrients.

• Roasted sweet potatoes or pumpkin chunks make it even more comforting.

3. Turn It into a Burrito Filling

Use leftovers as filling for burritos, tacos, or enchiladas. It’s incredibly adaptable and reheats well.

4. Make It a Casserole

Top with vegan cheese and bake in the oven for 10 minutes until golden and bubbly.

5. For a Smoky BBQ Twist

Add a splash of BBQ sauce or chipotle sauce to introduce deeper, smoky flavours.

Nutritional Breakdown (Per Serving)

(Estimated for 4 servings)

• Calories: 420 kcal

• Protein: 13 g

• Carbohydrates: 68 g

• Fibre: 10 g

• Fat: 9 g

• Sodium: 540 mg

This makes it a balanced meal combining carbs, plant-based protein, and good fats — ideal for anyone following a vegan or clean-eating lifestyle.

Why This Dish Works for Every Occasion

🌱 For Vegans:

Completely plant-based yet rich in protein and flavour.

👩‍👩‍👧 For Families:

Kids love the mild spice and colourful presentation.

💼 For Meal Prep:

Stores up to 5 days in the fridge. Reheats beautifully with a splash of water.

💰 For Budget Eaters:

All ingredients are affordable and pantry-staple friendly.

🏡 For Beginners:

No complicated steps, just straightforward cooking.

How to Store and Reheat

• Refrigerate: Let it cool, then store in airtight containers for up to 5 days.

• Freeze: Portion out and freeze up to 2 months. Thaw overnight before reheating.

• Reheat: Microwave or reheat on stovetop with a splash of water or broth to refresh texture.

Pairing Suggestions

Complement your one-pan Mexican rice and beans with:

• Guacamole or avocado salsa

• Vegan sour cream or cashew cream sauce

• Fresh green salad with lime vinaigrette

• Tortilla chips for a crunchy side

• Roasted vegetables for extra nutrition

If you’re serving this as a party dish, garnish with colourful toppings and serve straight from the pan for a rustic, homely vibe.

A Little Cultural Insight: The Heart of Mexican Cooking

At its core, Mexican cuisine celebrates balance — the interplay of bold flavours, comforting textures, and humble ingredients.

Rice and beans have long been a staple pairing across Latin America, symbolising nourishment and community. This one-pan version pays homage to that tradition while adapting it for modern home kitchens — convenient, healthy, and globally loved.

Troubleshooting & FAQs

Q1: My rice turned out mushy. What went wrong?
→ You may have added too much liquid or stirred too often. Next time, use a tight lid and only 1 ½ cups broth per 1 ½ cups rice.

Q2: Can I use brown rice?
→ Yes! Just increase cooking time to 35–40 minutes and add an extra ½ cup of broth.

Q3: Can I skip beans or use lentils?
→ Absolutely. Chickpeas or lentils work beautifully for a variation.

Q4: Can I make it oil-free?
→ Yes. Sauté vegetables in a splash of vegetable broth instead of oil.

Q5: What if it’s too spicy?
→ Add a dollop of vegan yogurt or avocado to balance the heat.

Final Thoughts

This One-Pan Mexican Rice and Beans dish proves that simple, budget-friendly ingredients can create extraordinary flavours. It’s the perfect mix of comfort and convenience — one that feeds both your stomach and your soul.

Perfect for weeknights, family gatherings, or lazy Sundays, this meal deserves a permanent spot in your recipe collection.

For more wholesome, globally-inspired vegan recipes, explore more on RecipeShed.com — your home for flavour-packed cooking inspiration.