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Home » All Recipes » Easy Midweek Meal Ideas » Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)

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Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)

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A quick, simple and delicious recipe, this Easy One Pot Mexican Rice with Black Beans and Corn is wonderful as a main course in its own right or as a side dish to all your Mexican favourites. It’s gluten free, dairy free and vegan too!

Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)

Not all my recipes have a story, but this one does!! My lovely blogging friend Vicki Psarias from the awesome parenting and lifestyle blog Honest Mum (and also author of no. 1 bestselling book, Mumboss: The Honest Mum’s Guide to Surviving and Thriving at Work and at Home*) has recently become vegan. In one of our many Twitter chats she asked me why I didn’t make more vegan recipes on my blog… I assured her I did have quite a few, but of course there is always room for more!

And so Vicki challenged me to make a vegan recipe especially for her and dedicate it to her on my blog. And I loved the idea! Vicki has been so fabulously supportive of me and my blogging career since my very early days of blogging: she always has an encouraging word to say and has often helped me with her kind words and wise advice (it was her who first encouraged me to use my face rather than my logo in my social profiles, for example.) Dedicating a recipe to her is a lovely way to say ‘thank you’ for all her support and kindness over the years.

I sent Vicki a selection of ideas to choose from and she opted for this Vegan Mexican Rice. And then, well me being me, I somehow turned her request into a massive vegan Mexican feast – enough food to feed half of Mexico probably! (There’s a lot more out in the kitchen, you can’t see in these photos!!)

Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)

My Easy One Pot Mexican Rice is made by frying up some veggies and spices, adding rice, passata, black beans and corn and simmering for 10-15 minutes until the rice is done to your liking. It’s that simple.

My vegan Mexican rice would of course make a lovely side dish to all your Mexican favourites, but I chose to make this easy rice dish the star of the show and serve it with some delicious vegan sides instead: Easy Mexican Roasted Corn, Mexican Roasted Sweet Potato Cubes and my Homemade Chunky Guacamole.

So here you go Vicki – I know you asked for me to dedicate one dish to you but I’ve gone one step further and dedicated a whole big fat vegan Mexican feast to ya!! Hope you like it 😀

Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)

To make this Easy One Pot Mexican Rice, I have used black beans which I love and which are super good for you, but if you are not a fan you can substitute for kidney beans, pinto beans or any other beans you like. (And if you are not a fan of beans just leave them out!)

I have also included corn in this recipe. You can use tinned or frozen corn to make this super quick and easy, but if you are making the roasted corn side dish (recipe coming soon, but basically it’s the spice mix from my Mexican Roasted Sweet Potato Cubes, slathered on corn and roasted for 15 mins at 200C – the same temperature as the sweet potato,  or grilled on the BBQ), just simply grab one of the cobs and stand it on its end, then using a knife slice of the kernels and add them to the rice. Extra deliciousness for hardly any extra effort!!

Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)

All of these dishes are also delicious the next day cold – so perfect for meal prep (just make sure you put plenty of lime juice in the guac and cover it well to stop it going brown too quickly – some people also swear by putting the stone back into the guacamole to keep it longer – I’m a bit sceptical about this one, but hey – worth a try!!)

Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)

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5 from 10 votes

Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)

A quick, simple and delicious recipe, this Easy One Pot Mexican Rice with Black Beans and Corn is wonderful as a main course in its own right or as a side dish to all your Mexican favourites. It’s gluten free, dairy free and vegan.
Prevent your screen from going dark
Course Main Course
Cuisine Mexican, Tex-Mex
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 448kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 garlic cloves crushed or grated
  • 1 teaspoon cumin
  • 3 teaspoons smoked paprika
  • ½ teaspoon chilli flakes (more if you like things hot, or fresh chilli)
  • 1 red, green or yellow (bell) pepper diced
  • 300 g basmati or long grain rice
  • 350 ml passata (or 400g/14oz tin chopped tomatoes)
  • 350 ml water (use the empty passata jar to measure)
  • Salt and pepper to taste
  • 100 g corn tinned or frozen (or roasted corn on the cob)
  • 400 g tin black beans drained and rinsed
  • 2 tablespoons fresh coriander (cilantro) chopped

To garnish (all optional)

  • Extra fresh coriander (cilantro) chopped
  • Spring onions (scallions) sliced
  • Fresh chillies sliced

To serve (all optional)

  • Mexican Roasted Sweet Potato Cubes
  • Mexican Roasted Corn on the Cob
  • Chunky Guacamole

Instructions

  • Grab a deep wide frying pan, or a wide shallow saucepan and add the onions and oil. Fry gently for 3 minutes with the lid on until softened but not brown. Add the garlic, chilli, spices and peppers and fry for a further 2 minutes with the lid off, stirring occasionally.
  • Add the rice, passata, water, salt and pepper. Stir to mix thoroughly then bring to the boil. Turn down to a low heat, cover with a lid and allow to simmer gently for 10 minutes.
  • Remove the lid and add the corn and black beans, stir and replace the lid. Cook for a further 2-3 minutes or until the rice is done to your liking.
  • If the dish gets too dry before the rice is done enough for you, add an extra splash of water.
  • Serve garnished with coriander/spring onions/chillies. Serve with sweet potato cubes, roasted sweetcorn and guacamole for a vegan Mexican Feast!!

Notes

Serves 4 as a main, 6-8 as a side dish
Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)
Amount Per Serving
Calories 448 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 421mg18%
Potassium 977mg28%
Carbohydrates 95g32%
Fiber 11g46%
Sugar 7g8%
Protein 14g28%
Vitamin A 1375IU28%
Vitamin C 40mg48%
Calcium 96mg10%
Iron 5mg28%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

Pin Easy One Pot Mexican Rice for later

A quick, simple and delicious recipe, this Easy One Pot Mexican Rice with Black Beans and Corn is wonderful as a main course in its own right or as a side dish to all your Mexican favourites. It’s gluten free, dairy free and vegan too! Dedicated to #HonestMum #mexicanrice #mexicanfood #vegan #dairyfree #glutenfree #vegetarian #easypeasyfoodie

 

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*This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!

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26 Comments

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Comments

  1. Rebecca Smith says

    21st August 2018 at 3:06 pm

    Well thank you Vicki! This may just be my children’s next favourite dish, they love chilli and kidney beans and, rice, add the cooked corn on the cob and we’re all happy. Naturally gluten free too so extra bonus xx

    Reply
    • Eb Gargano says

      22nd August 2018 at 9:47 am

      Yay! So pleased this one will go down well with your family 😀

      Reply
  2. Rebecca Smith says

    21st August 2018 at 3:07 pm

    …oh! Thank you Ed for actually creating the recipe of course 😀

    Reply
    • Eb Gargano says

      22nd August 2018 at 9:49 am

      Pahahahahaha – well yes I did do all the recipe creation, but so pleased Vicki prompted me to do it as it’s such a delicious, easy…AND healthy recipe, that I never would have come up with without Vicki’s nudge. Eb x

      Reply
  3. Michelle Frank | Flipped-Out Food says

    21st August 2018 at 9:04 pm

    I am in complete awe of Vicki! What a wonderful, supportive soul she is, and how perfect to honor her with a recipe. I’m hanging my head in shame because I have very few vegan recipes on my site. I have to admit that I’m afraid of calling ANYTHING vegan unless I’m 150% sure that it is, and I’m never quite sure of the rules (I’ve taken to asking Nico from Yumsome if I’m really flummoxed—LOL!). This recipe is brilliant: I’m sure I’d never miss the meat, which is why it’s going on my Meatless Monday “to make” list! #cookblogshare

    Reply
    • Eb Gargano says

      22nd August 2018 at 9:54 am

      Vicki’s fab isn’t she? Always so impressed with her passion for blogging and the way she successfully juggles a fab blog and her adorable little boys, but also her kindness and support of fellow bloggers. Regarding vegan, I think you are pretty safe so long as you avoid anything of or from an animal. Honey is always the one that catches people out though. They remember dairy and eggs, but forget honey is made by bees and therefore not vegan. I’ve nearly made that mistake a few times and caught myself on final proof read!! You definitely don’t miss the meat in this recipe – you are waaay to busy gorging yourself on all the delicious flavours to even think about anything else!! 😀 Eb x

      Reply
  4. Clare says

    22nd August 2018 at 4:29 pm

    Looks lovely – please send some round 🙂
    Cx

    Reply
    • Eb Gargano says

      23rd August 2018 at 11:29 am

      Hahaha – thanks Clare!! Eb x

      Reply
  5. Cat | Curly's Cooking says

    24th August 2018 at 12:16 pm

    Yum! I love Mexican food and this looks delicious. I can see it working well in a burrito too 😉 Also looking forward to your Mexican corn recipe x

    Reply
    • Eb Gargano says

      28th August 2018 at 9:04 am

      Me too!! I am just obsessed with Mexican flavours – and they work so well in this recipe! Eb x

      Reply
  6. Jo Allison / Jo's Kitchen Larder says

    24th August 2018 at 9:32 pm

    I do love quick rice one-pot recipes especially on busy days there is nothing like it and this one sounds delicious! It’s such a lovely homage to Vicki too! Serving it as entire Mexican feast is fantastic, perfect for meat free days! x

    Reply
    • Eb Gargano says

      28th August 2018 at 9:04 am

      Thanks Jo. One pot recipes are the best!! Great flavours and less washing up – what’s not to like!! Eb x

      Reply
  7. Corina Blum says

    25th August 2018 at 6:56 am

    This looks so yummy Eb! I love the flavours in it and it’s great that it’s such a colourful meal too – I always think that makes it even more appetising! Thanks for sharing with #CookOnceEatTwice x

    Reply
    • Eb Gargano says

      28th August 2018 at 9:05 am

      Thanks Corina. I am so with you – food is so more appealing when it’s colourful! (and usually healthier too!!) Eb x

      Reply
  8. Monika Dabrowski says

    27th August 2018 at 4:08 pm

    This is a fabulous one-pot dish, great with so many things, and I am sure it tastes delicious the next day too!

    Reply
    • Eb Gargano says

      28th August 2018 at 9:09 am

      Thanks Monika! You are so right, this rice pairs beautifully with so many dishes, as well as being a great meat-free main in its own right! And yes, it tastes great the next day!! Eb x

      Reply
  9. Norma Hicks says

    21st May 2020 at 10:16 pm

    The recipe is delicious, however, the first time I used canned tomatoes and basmati rice, the second time I used jasmine rice and passata but both times my rice took 40 minutes to cook and I had to add quite a bit more water.
    I was very careful when I did the conversion from grams to cups/ ounces as I live in Canada.

    Are you using instant rice , is that why it only took 10 minutes?

    Norma

    Reply
    • Eb Gargano says

      22nd May 2020 at 10:47 am

      Hi Norma, I am sorry to hear that this recipe too so much longer to cook than anticipated. No I do not use instant rice. I am using Tilda Basmati Rice, which recommends a 10-12 minute cooking time. Obviously different brands of rice vary in cooking time… I can only assume that is the case here. What length cooking time does the manufacturer recommend for the rice you used? In any case, I am delighted to hear that it was delicious! Eb 🙂

      Reply
  10. Reena Bansal says

    31st August 2020 at 4:22 pm

    I love spices you used here in this recipe. Sounds full of flavor and so delicious. I will definitely give this a try. I always have cooked black beans in my fridge for salads. This is a chance to try something new. Thanks!

    Reply
    • Eb Gargano says

      8th September 2020 at 10:21 am

      Thanks for this lovely feedback, Reena! So happy you like the recipe. Eb x

      Reply
  11. Pete says

    13th November 2020 at 7:26 pm

    Yum Eb. Thanks, this one’s delicious. Cooked it up with a side of Fajita chicken strips and found a new favourite. When I do my next Mexo banquet, this dish will be a perfect centrepiece for it ;-D

    Gonna try the Smoked Salmon and Veggie Kedgeree next, sounds delish!!

    Cheers

    Pete ;-D

    Reply
    • Eb Gargano says

      16th November 2020 at 10:11 am

      Aw, thanks for this lovely comment, Pete. I am so pleased you liked it so much. And thanks especially for the 5 stars! Eb 🙂

      Reply
  12. Andy says

    9th November 2021 at 11:12 am

    Hi Eb. Cooked this for the 1st time last night, as a main meal, and it was a massive hit with all. The flavours are delicious. I knew it was a success, as my daughter was the 1st to finish eating and that only happens when it’s something she really likes!

    This is definitely going to be a family meal regular for a while now!

    Reply
    • Eb Gargano says

      10th November 2021 at 8:48 am

      Aw, yay! I am delighted to hear this. Thank you for sharing this lovely feedback 🙂

      Reply
  13. Helen says

    11th January 2022 at 9:34 pm

    Made this for dinner tonight with some roasted squash and it was a big hit! Easy to make, full of flavour, and it looks gorgeous on the plate – what more can you ask for?!

    Reply
    • Eb Gargano says

      12th January 2022 at 8:26 am

      Aw, yay! Thanks, Helen. I am so pleased you enjoyed this recipe so much! Eb 🙂

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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