---
title: One-Pot Mexican Rice & Black Beans
tags:
  - mexican
  - main
source:
  name: Connoiseurus Veg
  author: Alissa Saenz
  url: https://www.connoisseurusveg.com/black-beans-mexican-rice/#recipe
locale: en_US
diet: vegan
servings: 6
prep time: 10m
cook time: 25m
---

>> [auto_scale]: true
>> [duplicate]: ref

>> [define]: ingredients
@onion|medium onion{}(diced)
@broth|vegetable broth{}
>> [define]: default

> This Mexican rice with black beans is flavor-packed, easy to make, and works great as either a main or side dish! It all comes together in one pot in about 35 minutes.

Coat the bottom of a #large pot{} with @olive oil{2%tbsp} and place it over medium heat.
Give the oil a minute to heat up, then add the @onion{1}.
Sweat the onion for about ~{5%min}, stirring occasionally, until it becomes soft and translucent.

Stir in @garlic{3%cloves}(minced), @ground cumin{2%tsp}, @sweet paprika{1%tsp}, @ancho chile powder{1%tsp}, and @dried oregano{1%tsp}.
Sauté everything with the @&(~1)onion{} for about ~{1%min}, until the mixture becomes very fragrant.

Add the @broth{500%ml}, @rice{1 1/2%cup}, @tomato paste{1%tbsp} and @canned black beans{400%g}(drained and rinsed).
Stir everything well to completely dissolve the @tomato paste{}.
Raise the heat to high and bring the liquid to a boil.

Lower the heat so that the liquid is at a low simmer, then cover the pot.
Let the mixture simmer until all the liquid has been absorbed, about ~{16-18%min}.

Remove the pot from heat, but leave the lid on for ~{5%min}.

Remove the lid from the pot and fluff the rice with a fork.
Stir in the @?corn{1/2%cup} (if using), juice of @lime{}(juiced) @-salt{} and @-pepper{} to taste, and @fresh parsley{1/4%cup}(chopped).

Serve.