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One-pan Spicy Mexican Rice Skillet

One-pan Spicy Mexican Rice Skillet

One-pan Spicy Mexican Rice Skillet - spicy rice with corn, black beans, tomatoes, and jalapeno. This easy dinner is full of flavor!

Course All Recipes, Main Course, one-pan
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4


  • 1 tablespoon olive oil
  • 1 jalapeno pepper seeded and diced finely
  • 2 cloves garlic minced
  • 1 cup rice
  • 1 (15 ounce) can black beans rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes undrained
  • 1 cup corn
  • 1 cup chicken broth
  • 1/2 teaspoon cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon chili powder
  • kosher salt and pepper to taste (about 1/2 to 1 teaspoon)
  • 1 tablespoon lime juice
  • 1 cup shredded Mexican blend cheese or cheddar cheese
  • 2 tablespoons chopped fresh cilantro
  • (toppings) diced avocado and sour cream


  1. In a large skillet, heat the olive oil over medium heat. Saute jalapeno pepper and garlic for about 30 seconds.

  2. Add the rice and coat with the oil and cook for about a minute.

  3. Stir in the black beans, tomatoes, yellow corn, and chicken broth into skillet. Add the cumin, red pepper flakes, chili powder, salt, and black pepper.

  4. Bring mixture to a boil, reduce heat to a simmer, and cover with a lid. Simmer on low for 15-20 minutes until rice is tender and liquid is gone.

  5. Stir in lime juice and sprinkle with cheese. Place lid on top melt cheese. Sprinkle with cilantro and top with avocado and sour cream.