Vegan Mexican Rice and Black Bean Skillet
45 min
|
easy
|
lactose-free,
low-fat,
Mediterranean diet,
vegan,
vegetarian
Recipe by Eunice
Introduction
No bland rice on my watch: this one-pan vegan Mexican-inspired rice and black bean skillet is hearty and smoky, seasoned right with garlic, cumin, smoked paprika, and chili powder so every bite delivers.
Think arroz rojo meets a weeknight skillet, perfect for meal prep, potlucks, or taco night, with fire-roasted tomato tang, fluffy rice, and lime-bright cilantro bringing big flavor with zero fuss.
Ingredients (4 servings)
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Ingredients:
- 2 Tbsp olive oil olive oil
- 1 medium onion, finely chopped onion 1 ct medium
- 3 cloves garlic, minced garlic 0.27 head
- 1 cup raw long-grain white rice (uncooked, rinsed) raw long-grain white rice 5.56 oz
- 1 Tbsp tomato paste tomato paste 0.5 oz
- 1 tsp ground cumin ground cumin 0.08 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp chili powder chili powder 0.08 oz
- 2½ cups vegetable broth vegetable broth 1.25 lb
- 1 can (15 oz) black beans, drained, rinsed black beans 14.93 oz (15 oz)
- 1 can (14.5 oz) fire-roasted diced tomatoes, with juices fire-roasted diced tomatoes 1 can (14.5 oz)
- 1 small red bell pepper, diced red bell pepper 1 ct small
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ¼ cup fresh cilantro leaves, chopped fresh cilantro leaves 0.25 oz
- 2 green onions, sliced green onions 0.29 bunch
- lime wedges (for serving) lime 1 ct (for lime wedges)
How to Make Vegan Mexican Rice and Black Bean Skillet
-
Sweat the aromatics
Heat the olive oil in a wide heavy skillet over medium heat until it shimmers.
Add the onion and red bell pepper with a small pinch of salt and cook, stirring, until soft and lightly golden at the edges, about 5 to 7 minutes.
-
Bloom garlic and tomato paste
Stir in the garlic and tomato paste and cook until the paste turns brick red and smells toasty, about 1 to 2 minutes.
-
Toast rice and spices
Add the rinsed rice and stir to coat every grain in the oil and paste.
Toast 2 to 3 minutes, then sprinkle in cumin, smoked paprika, chili powder, and black pepper and cook 30 to 60 seconds until fragrant.
-
Add liquids and season
Pour in the vegetable broth and the fire-roasted tomatoes with their juices and scrape up any browned bits.
Add the salt, then taste the liquid and adjust salt based on how salty your broth is.
-
Simmer gently
Bring to a steady simmer, reduce heat to low, cover tightly, and cook for 12 minutes without stirring.
Quickly fold in the black beans, re-cover, and cook until the rice is tender and most liquid is absorbed, 6 to 8 minutes more.
-
Rest and fluff
Turn off the heat and let the skillet stand covered for 10 minutes so the rice finishes steaming.
Uncover and fluff gently with a fork to keep the grains intact.
-
Finish fresh
Fold in the cilantro and green onions.
Serve hot with lime wedges, squeezing lime over the top right before you dig in.
Substitutions
- Swap long-grain white rice for long-grain brown rice
- Use 1 cup brown rice with 3 cups vegetable broth and simmer covered 35 to 40 minutes before the 10 minute rest; you get a chewier, nuttier bite that stands up beautifully to the smoky spices.
- Swap black beans for pinto beans
- Use the same amount of drained, rinsed pintos; they bring a creamier texture and slightly earthier flavor that plays nicely with cumin and chili.
- Swap tomato paste for thick salsa roja
- Use 1/2 cup thick salsa roja and reduce the broth by 1/4 cup; it adds tang, heat, and herbiness so the skillet tastes like it already spent time at your favorite taqueria.
Tips
- Use a wide skillet for even cooking
- A 12 inch heavy skillet or cast iron keeps the rice in a shallow layer so it cooks evenly and does not steam into mush.
- Toast the tomato paste until brick red
- That quick caramelization concentrates umami and gives the finished rice a deeper, restaurant level savoriness.
- Keep the lid sealed and hands off
- Every peek dumps steam and messes with timing, so trust the process and resist stirring until it is time to add beans.
- Balance salt with your broth
- If your vegetable broth is salted or if you use vegan bouillon, start with half the listed salt and adjust after tasting the cooking liquid.
- Let it rest, always
- The covered 10 minute rest finishes hydrating the rice and firms up the grains so you get clean, fluffy scoops instead of sticky clumps.
- Finish with acid and fresh herbs
- Lime juice, cilantro, and green onion wake up the spices and make the whole skillet taste brighter and more layered.
Nutrition Facts *
| Energy | 326 | kcal |
|---|---|---|
| Protein | 12 | g |
| Total Fat | 7 | g |
| Carbohydrates | 52 | g |
| Dietary Fiber | 14 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My rice is still a little firm after the time is up. What now?
- Sprinkle on 2 to 4 tablespoons hot broth or water, cover, and cook on low 3 to 5 more minutes, then rest covered for 5 minutes before fluffing.
- The skillet looks wet. How do I fix it without overcooking the rice?
- Uncover and let it simmer on low for 2 to 3 minutes to evaporate excess moisture, then turn off the heat and rest covered for 5 to 10 minutes so the grains reabsorb steam.
- Can I use brown rice or quinoa instead of white rice?
- Yes; for brown rice use 3 cups broth and cook 35 to 40 minutes plus a 10 minute rest, and for quinoa use 2 cups broth and cook 15 minutes with a 5 minute rest for a fluffier, protein-forward take.
- How do I make it spicier without overwhelming the dish?
- Add a minced jalapeno or serrano with the onion, or stir in 1 to 2 teaspoons chopped chipotle in adobo with the tomato paste for a smoky kick.
- Can I make this ahead for meal prep?
- Yes; cool quickly in a shallow layer, refrigerate up to 4 days, and reheat with a splash of water on the stove over medium, then finish with fresh lime and herbs so it tastes newly cooked.
- Why did the bottom scorch?
- Heat was too high or the skillet was too thin; keep the simmer gentle, use a heavy pan, and ensure there is enough liquid before covering so the rice steams rather than fries.
Serving Suggestions
Serve it with sliced avocado, pickled red onions, and a quick cashew lime crema so every bite has creamy, crisp, and bright moments.
If you are feeling extra, fold in charred corn or diced zucchini during the last 5 minutes and pour yourself a cold vegan lager or a smoky mezcal margarita to match the vibe.
More pairings:
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