Looking for a dinner that is as nutritious as it is delicious? This Vegan Mexican Rice and Black Bean Skillet is the ultimate answer. It’s a vibrant, smoky, and satisfying meal that brings the bold flavors of the Southwest straight to your kitchen. Perfectly balanced with plant-based protein, complex carbohydrates, and a hint of spice, this skillet is designed for busy weeknights when you want a home-cooked meal without the mountain of dishes.
Why This Recipe Works
- One-Pot Magic: Everything cooks in a single skillet—even the rice—meaning flavor is concentrated and cleanup is a breeze.
- Protein-Packed: The combination of black beans and rice creates a complete protein source, keeping you full and energized.
- Pantry-Friendly: Most of the ingredients are staples you likely already have in your kitchen, making it a reliable “emergency” dinner.
- Infinitely Customizable: Whether you want to add extra heat with jalapeños or extra creaminess with avocado, this recipe is a versatile canvas for your favorite toppings.
Recipe Details
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 Minutes
- Yield: 4-6 Servings
- Difficulty: Easy
Ingredients
- 1 Tbsp Olive Oil or Coconut Oil
- 1 Small Yellow Onion, diced
- 2 Cloves Garlic, minced
- 1 cup Long-grain White Rice (un-cooked)
- 1 1/2 cups Vegetable Broth
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (14.5 oz) Fire-roasted Diced Tomatoes
- 1 cup Frozen Corn
- 1 Tbsp Chili Powder
- 1 tsp Ground Cumin
- 1/2 tsp Smoked Paprika
- Salt and Black Pepper to taste
- Optional Toppings: Fresh cilantro, lime wedges, sliced avocado, or vegan sour cream.
Instructions
- Sauté the Base: Heat oil in a large deep skillet over medium heat. Add the onion and sauté until translucent (about 5 minutes). Add the garlic and cook for 1 minute until fragrant.
- Toast the Rice: Stir in the uncooked rice and let it toast for 2 minutes. This adds a nutty depth to the final flavor.
- Season: Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the rice in the spices.
- Simmer: Add the fire-roasted tomatoes (with juices), vegetable broth, black beans, and corn. Stir to combine and bring to a gentle boil.
- Cook: Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff and Garnish: Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, stir in fresh cilantro, and squeeze fresh lime juice over the top.
- Serve: Serve warm with your favorite toppings like avocado or hot sauce.
Conclusion
The Vegan Mexican Rice and Black Bean Skillet is proof that healthy, plant-based eating doesn’t have to be complicated or bland. It’s a comforting, colorful meal that the whole family will love. By cooking everything in one pan, you allow the rice to absorb all the smoky spices and tomato juices, resulting in a depth of flavor that tastes like it simmered for hours. Save this recipe for those nights when you need a quick, healthy, and high-protein win!
(FAQ)
Q: Can I use brown rice instead of white rice?
A: Yes, but you will need to increase the vegetable broth by about 1/2 cup and the cooking time to 40-45 minutes.
Q: Can I add meat or other proteins?
A: While this is a vegan recipe, you can easily stir in leftover rotisserie chicken or ground turkey during the simmering stage if you prefer a non-vegan version.
Q: Is this dish freezer-friendly?
A: Absolutely! This skillet freezes and reheats beautifully. Store it in an airtight container for up to 3 months.
