Name: One-pot Mexican rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup long-grain white rice; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup canned diced tomatoes; 1 ¾ cups vegetable broth; 1 cup frozen mixed vegetables; 1 teaspoon ground cumin; ½ teaspoon chili powder; Salt and pepper, to taste; Fresh cilantro, for garnish (optional); Lime wedges, for serving (optional)

Hey y'all! If you're craving a vibrant, comforting dish that's robust with spices and effortless to make, this one-pot Mexican rice is about to become your new favorite. With fluffy rice, bold tomato flavor, and the warmth of classic Mexican seasoning, it's a crowd-pleaser for weeknight dinners, festive gatherings, or lazy weekends. Let’s get cooking!

Why You’ll Love This

Easy cleanup: Everything cooks in one pot, making cleanup a breeze.
Quick to prepare: This recipe takes just 10 minutes of prep and 25 minutes to cook.
Hearty & satisfying: Packed with aromatic spices, veggies, and fluffy rice for a complete meal.
Versatile: Enjoy as a side, main dish, or filling for burritos and bowls.
Customizable heat: Adjust the spice level to suit your taste buds!

Ingredients

2 tablespoons olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 cup long grain white rice (uncooked, rinsed and drained)
1 medium bell pepper, diced (red or green)
1 cup frozen corn kernels
1 (15-ounce) can diced tomatoes (with juices)
1 ½ cups low-sodium chicken or vegetable broth
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
¾ teaspoon salt, or to taste
¼ teaspoon black pepper
½ cup canned black beans, drained and rinsed
Juice of 1 lime
2 tablespoons chopped fresh cilantro (plus extra for garnish)

How to Make One-pot Mexican Rice

Step 1: Sauté Aromatics

Heat olive oil in a large skillet or pot over medium heat. Add diced onion and sauté for about 3 minutes, until softened. Stir in garlic and cook for 30 seconds, until fragrant.

Step 2: Toast the Rice

Add rinsed rice and cook, stirring frequently, for 2-3 minutes. The rice should start to turn lightly golden—this step adds a nutty depth of flavor.

Step 3: Add Vegetables and Spices

Stir in bell pepper, corn, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 2 minutes, allowing the spices to bloom and vegetables to soften slightly.

Step 4: Simmer

Pour in the diced tomatoes (with juices) and broth. Increase heat to high until the mixture comes to a low boil. Cover the pot, reduce heat to low, and simmer gently for 18-22 minutes, until rice is tender and liquid is absorbed.

Step 5: Finish and Serve

Remove lid, fluff rice with a fork, and gently stir in black beans, lime juice, and chopped cilantro. Taste and adjust seasoning as desired. Garnish with extra cilantro and serve hot!

Notes

Rinse your rice well to remove extra starch for the perfect fluffy texture.
Once the lid goes on, avoid stirring to prevent mushy rice.
For a richer flavor, use fire-roasted tomatoes instead of regular diced tomatoes.

Variations

Spicy Mexican Rice: Add 1 diced jalapeño with the onion for extra kick.
Cheesy Mexican Rice: Stir in 1 cup shredded cheddar cheese at the end.
Protein-Packed: Add 1 cup cooked, shredded chicken or sautéed ground beef before simmering.

Required Equipment

Large heavy-bottomed skillet or Dutch oven (with lid)
Wooden spoon or spatula
Fine mesh strainer (for rinsing rice)
Measuring cups and spoons

Storage Instructions

Store cooled one-pot Mexican rice in an airtight container in the refrigerator for up to 4 days. Reheat leftovers gently on the stovetop or in the microwave with a splash of broth to restore moisture. This rice freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Serving Suggestions

Serve as a flavorful side with tacos, grilled chicken, or enchiladas. It’s also perfect as a filling for burritos, stuffed peppers, or as a base for burrito bowls—just add toppings like avocado, sour cream, or shredded cheese for a complete meal.

Pro Tips

Sautéing the rice is key for extra flavor and helps prevent clumping.
Let the rice rest for 5 minutes off the heat, still covered, before fluffing for the perfect texture.
Always taste and adjust spices and lime juice at the end for a bright, punchy finish.

Frequently Asked Questions

Can I use brown rice instead of white?: Yes, but increase the simmer time to 35-40 minutes and add up to ½ cup extra broth as needed.
Is this recipe vegetarian/vegan?: Absolutely—just use vegetable broth and double-check your canned beans and tomatoes for vegan certification if needed.
How can I prevent the rice from sticking?: Using a heavy-bottomed pot and keeping the heat low while simmering will prevent sticking and ensure even cooking.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes