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

One-pan Spicy Mexican Rice Skillet



ONE-PAN SPICY MEXICAN RICE SKILLET

Mexican food has always been such a comfort food to me. It reminds me of home.

So if I can make a mexican meal in under 20 minutes then that makes me happy! This meal doesn’t have any meat in it but seasoned taco meat, shredded chicken, or shredded pork would be great in it!

HOW TO MAKE MEXICAN RICE SKILLET

One-pan Spicy Mexican Rice Skillet

  1. In a large skillet, heat the olive oil over medium heat. Saute jalapeno pepper and garlic for about 30 seconds. Add the rice and coat with the oil and cook for about a minute.One-pan Spicy Mexican Rice Skillet
  2. 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.One-pan Spicy Mexican Rice Skillet
  3. 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.One-pan Spicy Mexican Rice Skillet
  4. Stir in lime juice and sprinkle with cheese. Place lid on top melt cheese. Sprinkle with cilantro and top with avocado and sour cream.

One-pan Spicy Mexican Rice Skillet

WHAT CAN I DO TO ADD MORE HEAT?

You can add more jalapeno, chili powder, or red pepper flakes.

One-pan Spicy Mexican Rice Skillet

OTHER ONE-PAN RECIPES:

One-pan Spicy Mexican Rice Skillet

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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!

Ingredients

  • 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
  • 2 tablespoons chopped fresh cilantro
  • (toppings) diced avocado and sour cream

Instructions

  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.

One-pan Spicy Mexican Rice Skillet