Easy Mexican Inspired Rice and Beans Healthy One Pot Black Bean Vegan Food
Make this easy one-pot Mexican rice and black beans at home. Vegan, healthy, and loaded with fiber and plant-based protein in just 45 minutes.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced into ½-inch pieces
- 1 yellow bell pepper, diced into ½-inch pieces
- 4 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely diced (optional)
- 1 cup long-grain brown rice
- 2 teaspoons ground cumin
- 1½ teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried Mexican oregano
- 2¾ cups low-sodium vegetable broth
- 1 can (14.5 ounces) diced fire-roasted tomatoes, with juice
- 2 cans (15 ounces each) black beans, drained and rinsed
- ¾ cup fresh or frozen corn kernels
- 1 teaspoon sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons fresh lime juice
- ¼ cup fresh cilantro, finely chopped
- Lime wedges and additional cilantro for garnish
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or deep skillet over medium-high heat for 1 minute until shimmering.
- 2
Add the diced onion and bell peppers, sautéing for 4-5 minutes while stirring occasionally until the vegetables begin to soften and the onion becomes translucent.
- 3
Stir in the minced garlic and jalapeño, cooking for an additional 1-2 minutes until fragrant and no raw garlic smell remains.
- 4
Sprinkle the cumin, chili powder, paprika, and oregano directly over the vegetables and stir constantly for about 45 seconds to toast the spices and release their essential oils.
- 5
Pour in the brown rice and stir to coat each grain with the oil and spice mixture, allowing it to toast for 2-3 minutes while stirring frequently.
- 6
Add the vegetable broth and diced tomatoes with their juice, scraping the bottom of the pot with a wooden spoon to incorporate any flavorful browned bits.
- 7
Stir in the drained black beans, corn kernels, sea salt, and black pepper, mixing everything together until well combined.
- 8
Bring the mixture to a rolling boil over medium-high heat, watching for steam to rise vigorously, then immediately reduce the heat to low and cover with a tight-fitting lid.
- 9
Simmer undisturbed for 25-30 minutes, resisting the urge to stir, until the rice is completely tender and has absorbed most of the liquid.
- 10
Remove from heat and let the pot rest, covered, for 5 minutes to allow the rice to finish absorbing any remaining moisture and the flavors to meld.
- 11
Fluff the rice gently with a fork, breaking up any clumps that may have formed during cooking.
- 12
Drizzle the fresh lime juice over the top and fold in the chopped cilantro, tasting as you go and adjusting salt and pepper to your preference.
- 13
Serve immediately in bowls, garnished with additional fresh cilantro, lime wedges, and any preferred toppings such as avocado slices, diced red onion, or vegan crema.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| White rice | Long-grain brown rice | Brown rice retains its bran layer, providing significantly more fiber, B vitamins, and minerals while creating a lower glycemic index |
| Canned black beans in sauce | Canned black beans, drained and rinsed | Rinsing removes excess sodium and the starchy liquid that can make the dish heavy, reducing sodium intake by up to 40% |
| Regular vegetable broth | Low-sodium vegetable broth or homemade bone broth alternative | Commercial broths often contain 800+ mg sodium per cup; low-sodium versions allow you to control salt levels and reduce daily sodium intake |
| 3 tablespoons olive oil | 2 tablespoons olive oil plus 1 tablespoon vegetable water or extra broth | Reduces overall fat calories while maintaining the sauté technique and flavor development from oil blooming |
| Dried cilantro | Fresh cilantro | Fresh herbs provide superior flavor, antioxidants, and digestive benefits compared to dried varieties which lose volatile oils during processing |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 468 |
| Total Fat | 10g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 580mg |
| Carbohydrates | 74g |
| Fiber | 14g |
| Sugar | 7g |
| Protein | 17g |
Nutrition Comparison
| Classic | Metabolic Health | Healthier | |
|---|---|---|---|
| Calories | 468 | 285 | 385 |
| Protein | 17g | 12g | 14g |
| Carbs | 74g | 28g | 62g |
| Fat | 10g | 15g | 8g |
| Fiber | 14g | 9g | 12g |
| Sugar | 7g | - | - |
| Health Scores | |||
| Gut Health | 9/10 | 9/10 | 88/10 |
| Anti-Inflammatory | 8/10 | 9/10 | 82/10 |
| Blood Sugar | 8/10 | 9/10 | 79/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
