Vegan Mexican Rice and Black Bean Skillet

45 min | easy | lactose-free, low-fat, Mediterranean diet, vegan

Overhead view of a cast-iron skillet filled with vegan Mexican rice mixed with black beans and diced tomatoes, garnished with chopped cilantro and sliced green onions, on a light wooden table with a green napkin.

Updated Nov 25, 2025

Prep Time	Cook Time	Total Time
15 min	30 min	45 min

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Introduction

This vegan Mexican rice and black bean skillet is a hearty, one-pan meal loaded with bold, smoky flavor and cozy spices.

It’s packed with protein-rich black beans, fire-roasted tomatoes, and tender rice, making it super satisfying without any meat or dairy.

Perfect for busy weeknights, meal prep, or casual get-togethers, it comes together easily on the stovetop with simple pantry ingredients.

White bowl of vegan Mexican rice with black beans and diced red bell pepper, topped with fresh cilantro; a second bowl is blurred in the background with a lime wedge on a light wood table.

How to Make Vegan Mexican Rice and Black Bean Skillet

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Prep the vegetables and rice

Finely chop the onion and dice the red bell pepper into small, even pieces for quick, even cooking.
Mince the garlic, chop the cilantro, and slice the green onions; keep the green tops and white parts separate.
Rinse the rice under cool water until the water runs mostly clear, then drain well.
Drain and rinse the black beans, and open the can of fire-roasted tomatoes.
Sauté the aromatics

Heat the olive oil in a large, deep skillet over medium heat.
Add the chopped onion and cook, stirring often, until softened and lightly golden, about 5 to 7 minutes.
Stir in the minced garlic and cook until fragrant, about 30 seconds.

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Toast the rice with spices and tomato paste

Add the rinsed rice to the skillet and stir well to coat it in the oil and aromatics.
Cook the rice, stirring often, until the grains look slightly translucent around the edges, about 2 to 3 minutes.
Sprinkle in the cumin, smoked paprika, and chili powder, then stir in the tomato paste until evenly coated.
Add broth and tomatoes

Pour in the vegetable broth and the can of fire-roasted tomatoes with all their juices.
Add the salt and black pepper, then stir everything very well, scraping the bottom to loosen any stuck bits.
Bring the mixture to a gentle boil over medium-high heat.
Simmer the rice

Once boiling, reduce the heat to low, cover the skillet tightly, and let the rice simmer for 10 minutes.
Avoid lifting the lid during this time so the rice cooks evenly in the steam.

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Add beans and bell pepper

After 10 minutes, quickly uncover the skillet and gently stir in the black beans and diced red bell pepper.
Spread everything in an even layer so the rice cooks evenly.
Cover again and cook on low until the rice is tender and most liquid is absorbed, about 8 to 10 minutes.
Rest, fluff, and garnish

Turn off the heat and let the skillet stand, covered, for 5 to 10 minutes so the rice finishes steaming.
Uncover, fluff the rice gently with a fork, and fold in the chopped cilantro and sliced green onions.
Taste and adjust salt or chili powder as needed, then serve hot with lime wedges for squeezing over each portion.

Close-up of a white bowl filled with vegan Mexican rice mixed with black beans, topped with fresh cilantro and chunks of red bell pepper; a lime wedge is blurred in the background.

Substitutions

Use brown rice instead of white rice: Use long-grain brown rice and increase the broth to 3 cups, then simmer covered for about 35 to 40 minutes. The texture will be a little chewier and nuttier, which tastes great with the smoky spices.
Swap black beans with pinto or kidney beans: Pinto beans give a creamier bite, while kidney beans hold their shape nicely and add a deeper color. Either option keeps the dish hearty and fully vegan without changing the method.
Use chunky salsa instead of fire-roasted tomatoes: Use the same amount of thick, chunky tomato salsa in place of the fire-roasted tomatoes. This adds extra chiles and seasonings, giving the skillet bolder flavor and a slightly saucier texture.

Overhead view of a cast-iron skillet filled with vegan Mexican rice mixed with black beans, diced tomatoes, and red bell pepper, garnished with cilantro leaves and sliced green onions; lime wedges sit on a rustic wooden table beside the skillet.

Tips

Rinse the rice well: Rinsing removes excess surface starch from the rice so the grains cook fluffy instead of clumping together. Drain it well so the extra water does not throw off your liquid ratio.
Choose the right skillet: Use a large, heavy-bottomed skillet or wide Dutch oven so the rice cooks in an even layer. Thin pans scorch easily, especially near the center, which can leave some rice undercooked.
Resist stirring as it simmers: Stirring too often during simmering releases starch and makes the rice gummy. Let the rice cook mostly undisturbed, and just gently fold in the beans and peppers when directed.
Adjust liquid for softer or firmer rice: For softer, more tender rice, add an extra 2 to 4 tablespoons of broth during the second simmer. For firmer rice with distinct grains, cook uncovered for the last few minutes to let more moisture evaporate.
Let it rest before serving: That covered rest helps any remaining moisture redistribute, so the rice finishes steaming without turning mushy. Use the time to set out toppings so everyone can customize their bowl.

Nutrition Facts ^*

Energy	408	kcal
Protein	14	g
Total Fat	7	g
Carbohydrates	70	g
Dietary Fiber	15	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

What if my rice is still hard when the liquid is mostly absorbed?: Stir in 3 tablespoons of hot broth or water, cover the skillet, and cook on low for another 5 minutes. Check again and repeat in small additions until the grains are cooked to your liking.
How do I fix it if the skillet looks too soupy at the end?: Remove the lid and let the skillet simmer on low, stirring gently, until some of the excess liquid cooks off. You can also turn off the heat and let it rest uncovered for a few minutes to thicken slightly.
Can I use brown rice, quinoa, or another grain instead of white rice?: Brown rice works well but needs more liquid and a longer simmer, so follow the brown rice directions above. Quinoa cooks faster, so use 1 cup quinoa with 2 cups broth and cook covered for about 15 minutes. Let it rest, then fluff gently, since quinoa is more delicate than rice.
How can I make this skillet more or less spicy for my family?: For a milder skillet, reduce the chili powder and use a mild fire-roasted tomato brand. For more heat, add extra chili powder, a pinch of cayenne, or chopped jalapeno along with the bell pepper.

Serving Suggestions

This skillet makes an easy base for burrito bowls, stuffed peppers, or simple meal-prep lunches through the week.

For a special touch, add avocado slices, shredded lettuce, and tortilla chips on the side for extra crunch and freshness.

Leftovers taste great wrapped in warm tortillas for quick tacos.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.