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One Pot Healthy Mexican Rice - A Flavorful, Weeknight-Friendly Staple

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or avocado oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup brown long-grain rice, rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (mild or medium)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground coriander (optional)
  • 1/2 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 cup low-sodium tomato sauce or crushed tomatoes
  • 1 1/2 cups low-sodium vegetable broth or chicken broth
  • 1 cup frozen corn kernels
  • 1 cup cooked black beans, rinsed and drained (optional for protein)
  • Juice of 1/2 lime (about 1 tablespoon)
  • 1/4 cup chopped fresh cilantro
  • Optional toppings: diced avocado, sliced green onions, Greek yogurt or sour cream, jalapeño slices

Method
 

  1. Rinse the rice. Place the brown rice in a fine mesh strainer and rinse under cool water for 30 seconds. This helps prevent clumping and keeps the grains fluffy.
  2. Sauté the aromatics. Heat the oil in a medium pot over medium heat. Add the onion and bell pepper. Cook 4–5 minutes, stirring often, until softened. Add the garlic and cook 30 seconds, just until fragrant.
  3. Toast the rice and spices. Stir in the rinsed rice, cumin, smoked paprika, chili powder, oregano, coriander (if using), salt, and pepper. Toast for 1–2 minutes, stirring to coat the rice in oil and spices. You should smell a warm, nutty aroma.
  4. Add liquids and bring to a simmer. Pour in the tomato sauce and broth. Stir well, scraping up any bits from the bottom. Bring to a gentle simmer.
  5. Cover and cook. Reduce the heat to low, cover, and cook for 35–40 minutes, or until the rice is tender and most of the liquid is absorbed. Avoid lifting the lid too often, which releases steam and can lengthen cook time.
  6. Stir in corn and beans. Fold in the frozen corn and black beans. Cover and cook another 5 minutes. The residual heat will warm everything through without overcooking.
  7. Finish with lime and cilantro. Turn off the heat. Add lime juice and cilantro. Fluff gently with a fork. Taste and adjust salt, pepper, or lime to your preference.
  8. Serve with toppings. Add avocado, green onions, a dollop of Greek yogurt, or jalapeño for heat. Enjoy as a main dish or a hearty side.