Packed with bold flavors, black beans, & corn, this one-pan Mexican Rice is an easy, vegan, crowd-pleasing main or side dish!
Why You’ll Love This Mexican Rice Casserole
Let’s taco ‘bout (see what I did there?!) this one-pan Mexican rice (aka Spanish Rice). I’ve already shared a stovetop version of Spanish rice and beans, but this version is even easier; just chop, throw everything in a pot, and bake until tender and flavorful – it’s that easy and makes a hearty, satisfying side (perfect for spinach tacos!) or main the whole family will enjoy.
Loaded with bold flavors like tomato, smoked paprika, cumin, garlic, and onion, with several flavorful veggies, this one-pan rice recipe combines minimal prep for maximum flavor (lazy cooking approved!). Better yet, it’s budget-friendly, pantry-friendly, and naturally gluten-free and vegan. It even meal-preps and freezes well, too!
Love being able to cook Mexican rice in one pan? You might enjoy other simple one-pot dishes, like one-pot orzo, djuvec rice, green lentil dal, or 20-minute veggie pasta.
The Ingredients and Substitutes
- White rice (raw): Use a long-grain white rice. Avoid short-grain, as it will become mushy.
- Canned ingredients: I use a can of black beans and corn (or use frozen corn), low-sodium versions if preferred. Other beans, like Pinto or mixed beans, also work.
- Fresh vegetables: Add texture, flavor, and color with…
- Onion (white, brown, or red onion)
- Bell pepper (I prefer red bell pepper, but any color works)
- Zucchini
- Black olives (use pre-sliced olives if preferred)
- Garlic: I prefer fresh garlic, but garlic paste/powder works (adjust amount), too.
- Spices: All you need is a simple blend of smoked paprika, cumin, salt, & black pepper.
- Canned coconut milk: Use full-fat or lite coconut milk. Not a fan of coconut? Use a rich, dairy-free milk.
- Passata: I prefer passata (sometimes called tomato puree), though you could use tomato sauce in a pinch.
- Water: For more flavor depth, optionally use low-sodium vegetable stock instead.
- To garnish: I love adding my creamy 3-minute vegan cheese sauce (or a sprinkle of vegan feta cheese/ melty cheese) and some fresh herbs, like cilantro, green onion, or parsley.
What Else Could I Add?
- More vegetables: i.e., diced carrot, peas, or broccoli. Spinach/kale could also be stirred in right at the end.
- For spice: Add cayenne pepper, chili powder, or a little spicy pepper paste.
- Dried oregano: For a little herby depth in this one-pan rice dish.
- Canned green chiles: These add more flavor than heat.
- Lime juice: Add before serving, or serve with lime wedges to add brightness to this hearty one-pot Mexican rice casserole with vegetables.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How To Make One-Pan Mexican Rice
- Preheat the oven to 400°F (200°C). Meanwhile, rinse and drain the canned beans and corn, dice the onion, bell pepper, and zucchini, slice the olives, and mince the garlic.
- Combine all the ingredients in a casserole dish (9×13 inches/ 23×33 cm), stir well, ensuring the rice is evenly covered, and bake covered with a lid for 40 minutes, or until the rice is tender.
- Top with the vegan cheese sauce and fresh cilantro (or parsley), and enjoy!
How to Store
Store: Store cooked rice within two hours in an airtight container in the fridge for 4-5 days.
Freeze: In a freezer-safe container/Ziplock for up to 3 months. Then, thaw in fridge overnight.
Reheat: Reheat the vegan Mexican rice on the stovetop or in the microwave, with a splash of water or broth, covered, so it steams while it reheats. Make sure to heat it until piping hot.
What To Serve With One-Pot Mexican Rice
Enjoy this Mexican rice casserole with extra protein, or make a burrito bowl with any mix of:
- A protein: Like crispy tofu, tofu kabobs, etc.
- Refried beans
- Vegetables: Like grilled or roasted sweet potato or Mexican-style corn.
- Salad: Either leafy green, a tomato-based salad, etc.
- Toppings: Like Pico de Gallo/salsa, guacamole/diced avocado, and/or vegan sour cream.
You can also enjoy this simple one-pan rice dinner during Cinco de Mayo and on Taco Tuesday’s, to make stuffed bell peppers or stuffed zucchini, and/or as a side to your favorite Mexican mains, like lentil tacos, burritos, black bean quesadillas, taquitos, enchiladas, etc.
FAQs
Can I use brown rice?
While it’s technically possible, brown rice requires a different moisture ratio and cooking time. It’s not something I’ve tested with this particular recipe yet.
Should I rinse the rice?
I’ve tried the recipe with and without, and find it great without the extra step. However, rinsing rice can remove extra starch for extra fluffy grains, if preferred. So, it’s up to you.
Recipe Tips
- Use long-grain rice: This is vital for fluffy rice. Short-grain becomes sticky/mushy.
- For more flavor: Optionally toast the rice until fragrant first to enhance its nutty flavor. You could temper the spices in a little oil at the same time.
- To save time: You could use pre-chopped veggies to cut down prep time.
- Season to taste: Make sure to taste it and adjust seasonings before adding the toppings.
More Vegan Rice Recipes
- Greek tomato rice
- Rice and bean casserole
- Coconut turmeric rice
- Mujadara
- Hibachi-style Japanese fried rice
If you try this easy one-pan Mexican rice recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
One-Pan Mexican Rice
Video
Ingredients
- 1 cup (200 g) white rice (raw)
- 1 (15 oz) can black beans rinsed and drained
- 1 (15 oz) can corn rinsed and drained
- ½ medium onion diced
- 3 cloves garlic minced
- 1 cup (135 g) red bell pepper diced
- 1 cup (135 g) zucchini (calabacin) diced
- 1 cup (110 g) black olives sliced
- 1 cup (240 ml) canned coconut milk
- 1 cup (240 ml) passata
- 1 cup (240 ml) water
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Black pepper to taste
- Vegan cheese sauce (homemade or store-bought)
- Cilantro or parsley to garnish
Instructions
- You can watch the short video for visual instructions.Preheat the oven to 400°F (200°C). Meanwhile, rinse and drain the canned beans and corn, dice the onion, bell pepper, and zucchini, slice the olives, and mince the garlic.
- Combine all the ingredients in a casserole dish (mine was 9x13 inches/ 23x33 cm), stir well, ensuring the rice is evenly covered, and bake covered with a lid for 40 minutes, or until the rice is tender.
- Top with the vegan cheese sauce and fresh cilantro (or parsley), and enjoy!
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO:
Hi !
Can I use air fryer instead of oven ?
Thank you
I don’t think it will turn out well, but I never tried it in this recipe.
Hi Ela. I was wondering if this can be done with brown rice ? Could I maybe pre-cook the rice half way and lessen the quantity of liquid ? Thanks !
Hi Claudia! Yes, this works really well with brown rice. You just need to treat it a bit differently as you already mentioned.
Do it like this:
• Cook the brown rice separately in water until it is about 60 to 70 percent done. It should still be slightly firm in the center.
• Use about 2 to 2.5 cups of this parboiled rice for the casserole.
• Reduce the added liquid. Keep the 1 cup coconut milk, but use only about ½ cup water. The passata stays the same.
Mix everything in the baking dish as usual, cover, and bake at 400°F (200°C). Depending on the rice, it will take about 45 to 55 minutes until perfectly tender and creamy.
I made this tonight verbatim. Very colourful, great texture. Next time I would add more spices for added flavour. Simple to prepare and the oven does all the work, no time tasted sauting etc. I had to bake for an additional 10 minutes for the rice to be cooked. Will definitely become a staple.
I’m really happy you enjoyed it, Fiona. Extra spices are always a great idea, you can totally adjust it to your taste. Good to know about the extra baking time too, oven times can vary a lot. So glad it’s going to become a staple in your kitchen.
Hi Ela why is the sodium so high in this recipe, is it the beans? Just curious
Thanks, Judi
Hi Judi! The sodium is likely coming from a combination of sources:
Canned black beans: Even if rinsed, they can still have residual sodium unless they’re labeled “no salt added.”
Black olives: These are often very salty, even in small amounts.
1 tsp of salt
What you can do:
Use no-salt-added beans
Choose low-sodium olives or reduce the amount
Reduce the added salt
Make this one a lot! Easy to throw together and very tasty!
So happy to hear that, Jill! It really is such a quick and flavorful go-to meal, glad it’s a regular in your kitchen! 😊
Made this last week, it was absolutely delicious, so much so I’m making again this evening:)
So happy to hear tha, Claret! 😍 I’m thrilled you enjoyed it so much and the fact that you’re making it again already is the best compliment. 💚
This was so delicious! My husband and I loved it! I cut the recipe in half and cooked it in a square Pyrex. I ended up using one can of diced tomatoes to sub for the tomato juice. I cooked it for an hour and at the end I stirred in vegan shredded cheese to the top layer and put it back on the oven with the oven off. It melted deliciously onto the top layer. Thank you so much for the delicious recipe!!
That sounds amazing! 😍 I’m so glad you and your husband loved it. Using diced tomatoes instead of juice and adding vegan cheese on top was such a great idea! Thanks so much for trying the recipe and sharing your twist! 💚
I absolutely love this recipe!
So easy to make and delicious!
Been doing it almost every week!
I made this for lunch for guests, it was very enjoyable and easy to do. However, I added 1 tsp salt and 2 tsps of organic chilli to give the dish a bit a humpf, it was delicioius.
Thank you
Delicious
Hi Chan, I am glad you liked it! 🙂
What is passasta?
“Passata is a type of Italian tomato sauce made from pureed, strained tomatoes. It is typically smooth and has a fresh, vibrant tomato flavor, as it is made from ripe tomatoes that are blanched, peeled, and then pureed. Unlike traditional tomato sauce, passata is not cooked and is often used as a base for various sauces, soups, and stews, or as an ingredient in dishes like pasta, pizza, or risotto.”
Thanks. I’ve never seen it in stores. What could I use as a substitute in this recipe?
Passata should be available wherever tomato sauce is sold. However, you can use any tomato sauce as a substitute.
Made this tonight. I did not have zucchini on hand, and I used cashew milk instead of coconut, but this recipe was totally delicious! As a side, as filling for tacos, thank you for the recipe.
Hi Cathy, I am glad you enjoyed this recipe. Thanks for your feedback + 5-star rating! 🙂
I didn’t have zucchini but it was wonderful!!
I am happy you liked it, Cherie. 🙂
Doubled the recipe for a family dinner.
Delicious. Thank you so much for all your wonderful recipes.
You are very welcome! I am so glad you like my recipes. 🙂
Hello Ela
I have just prepped this recipe for tonight’s meal.
I love in Ontario Canada and we are having a ” major ” snow event.
As we wait for our road to be plowed – I am busy going through our – well stocked cupboard – and WOW – I have every single ingredient.
I will let you know final outcome. Thank you Ela for your delicious recipes
Awesome, I hope you will like it, Wilma. 🙂
I do love it.!!!!
Hydro back on. Still “state of emergency” over a week now.
I had to add double time to my time
in my electric oven.
Your video was very helpful
I top it with different toppings. – Frank’s hot Sauce and cilantro and pepper flakes.
I am thinking I will try to freeze some. it is substantial.
Thanks for your helpful comment, Wilma. All the best to you. 🙂
I made this for our dinner today. Both my husband and I couldn’t stop eating it! It is delicious!!! Thank you for your many wonderful dishes that you share with us. I’ve made may of your recipes and love them.
That is fabulous! Thanks so much for leaving a comment and review! 🙂
Is the rice already cooked or raw
It’s raw! That’s why it needs to be fully covered so that it cooks. Please watch the video where you can clearly see it. 🙂
What size casserole dish?
Mine was 9×13 inches (23×33 cm).
Thanks!