This one-pan rice and beans recipe is an easy dinner with tons of flavor. This dish is filled with veggies, plant-based protein, and fiber. It cooks quickly, making it perfect for a weeknight meal!

rice and beans skillet
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I love cooking but I don’t love spending a lot of time doing dishes. That’s why I love one pan recipes like this one! Everything cooks in one skillet, so clean up is a breeze. Plus, this recipe has plenty of plant-based protein and fiber to keep you full. Customize it with your favorite toppings, and you’ll have dinner ready in no time.

Ingredients & Substitutions

  • Olive Oil – Or use any cooking oil you have on hand.
  • Yellow Onion & Red Bell Pepper – These create a flavorful veggie base, but you can swap in green peppers, zucchini, or mushrooms.
  • Seasonings – The combination of garlic, chili powder, smoked paprika, and cumin brings a smoky, bold flavor.
  • White Rice – Long-grain white rice works best, but you can use jasmine or basmati rice too. Just be sure to rinse the rice well before using.
  • Vegetable Broth – I like using broth to add a deeper flavor, but water works too.
  • Black Beans – If you don’t have black beans, pinto beans are a good substitute.
  • Frozen Corn – There’s no need to thaw it, it cooks right in. You can use canned corn if you like, just be sure to drain it.
  • Lime Juice – A squeeze of lime juice brightens the whole dish, so don’t skip it!

How to Make Rice and Beans in a Skillet

Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper, and sauté for about 5 minutes, until softened.
Add the garlic and cook for 2–3 minutes, stirring frequently. Stir in the chili powder, smoked paprika, and cumin, until the vegetables are coated with the spices.
Add the uncooked rice and stir for 1–2 minutes to toast it lightly in the spice mixture.
Pour in the vegetable broth and bring to a boil, then reduce heat to low.
Cover and simmer for 15–20 minutes, until the rice is tender and most of the liquid has been absorbed. Stir in the black beans and corn.
Cook uncovered for 5 more minutes, until everything is heated through.

Tips & Tricks

  • Be sure to rinse the rice until the water runs clear. This removes some of the starchiness, so that the end result isn’t gummy.
  • Rinse the black beans well; otherwise, the liquid will add a brownish-gray color to the finished dish.

What to Serve with Rice and Beans

Looking for the perfect sides to pair with this dish? Try it with tortilla chips and my 5 minute blender salsa. Or serve this up with my street corn salad. It’s always a hit! If you like guacamole, my easy guacamole recipe is great with this!

Frequently Asked Questions

  • Can I use cooked rice instead of uncooked? Yes! If using cooked rice, reduce the broth to ½ cup and add the rice along with the beans and corn. Heat through for 5–7 minutes.
  • How do I store leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of broth to keep it from drying out.
  • What other toppings can I add? Try it with shredded cheese, avocado, sour cream, or hot sauce!

More One Pan Recipes

Looking for more recipes with minimal dishes? Try my one pot red lentil pasta, one pan baked ziti, or this broccoli and orzo skillet. They’re all easy to make in just one dish!

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rice and beans skillet

Rice and Beans Skillet

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

This one-pan rice and beans recipe is an easy dinner with tons of flavor. This dish is filled with veggies, plant-based protein, and fiber.

Ingredients

Units Scale
  • 1 tablespoon olive oil (or other cooking oil)
  • 1 small yellow onion, diced
  • 1 large red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 1 cup uncooked long grain white rice, rinsed
  • 3 cups vegetable broth
  • 1 (15oz) can black beans, drained and rinsed
  • 2 cups frozen corn (no need to thaw)
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper, and sauté for about 5 minutes, until softened.
  2. Add the garlic and cook for 2–3 minutes, stirring frequently.
  3. Stir in the chili powder, smoked paprika, and cumin until the vegetables are coated with the spices.
  4. Add the uncooked rice and stir for 1–2 minutes to toast it lightly in the spice mixture.
  5. Add the vegetable broth and bring to a boil, then reduce heat to low.
  6. Cover and simmer for 15–20 minutes until the rice is tender and most of the liquid has been absorbed.
  7. Stir in the black beans and corn. Cook uncovered for 5 more minutes, until everything is heated through.
  8. Remove from heat and squeeze the lime juice over the mixture. Stir to combine.
  9. Serve warm with toppings such as diced avocado, salsa, sour cream, or shredded cheddar cheese.