This Mexican beans and rice skillet is my weeknight superhero: one pan, a handful of pantry staples, and dinner's done in under 30 minutes.

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Mexican Beans and Rice Skillet

It's cozy, hearty and full of that bold Mexican-style flavor my family loves. Plus, it's budget-friendly and makes plenty for leftovers, which means lunch the next day is already sorted.

For more Mexican style one pan dishes like this, try my taco casserole, this one pot cheesy pasta or my Mexican beef picadillo.

Ingredients

Lentils - I like green or brown here because they hold their shape. Red lentils will turn mushy, so skip those for this one.
Black beans - Canned is perfect and quick in your Mexican black beans and rice. Pinto beans work too if that's what you've got.
Fire roasted diced tomatoes - They add a smoky depth you don't get from plain tomatoes, but regular diced works if that's what's in the pantry.
Frozen grilled corn - The charred flavor makes it pop, but sweetcorn kernels will still taste great.
Taco seasoning - Use your favorite blend, or mix your own with cumin, paprika, and chili powder to flavor your spicy beans and rice dish.

If you'd like more bean-based recipe ideas, here's a sweet potato, black bean and rice skillet, a Southern black eyed peas dish and black beans tostadas.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Mexican Beans and Rice

Heat olive oil in a large, deep skillet over medium heat. Add the onion and sauté for 2-3 minutes until it's softened and translucent.

Stir in garlic and cook for 30 seconds until fragrant.
Sprinkle in taco seasoning, oregano, salt, and pepper. Let them toast for about 30 seconds to wake up the spices.
Add lentils, black beans, diced tomatoes with their juices, corn, and vegetable broth. Stir everything together.

Cover the skillet and bring it to a boil over medium-high heat. Lower the heat to medium-low and simmer for 5 minutes.
Stir in the rice, cover again, and bring it back to a boil. Reduce heat to low and let it simmer for 20 minutes.

While it cooks, prep your cheese and slice green onions.

Remove from the heat and let it sit, covered, for 5 minutes.
Fluff the rice, give it a gentle stir, and top with shredded cheese and green onions.

Julia's Tip

Let the dish rest for a few minutes after cooking so the rice finishes absorbing all that flavorful broth.

Tips

Slice your onions small so they melt right into the Mexican style beans mix.
Don't skip rinsing your rice; it keeps the dish from getting gummy.
Use veggie broth for a plant-based version, chicken broth if you want it extra savory.
If you like more spice, add jalapenos or a pinch of cayenne with the taco seasoning.
Keep your skillet covered while the rice cooks to trap steam and cook evenly. Resting the dish for a few minutes after cooking helps the rice finish absorbing the broth.
Use cheese that melts well. Cheddar, Monterey Jack, or a Mexican blend are all great.
This reheats beautifully, so make extra for lunches or as a burrito rice.
If you're short on time, use precooked rice and just reduce the broth to about ½ cup.

Serving Suggestions

Warm flour or corn tortillas
Guacamole or sliced avocado
Cucumber and onion salad
Salsa or pico de gallo on the side

Freezing And Storing Instructions

To Store. Keep in an airtight container in the fridge for up to 4 days.
To Freeze. Cool completely, then store in freezer-safe bags or containers for up to 2 months.
To Make Ahead. Chop your onions and measure out spices in the morning so you can throw it together quickly at night.

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Julia