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Overhead view of Burrito Rice in a white bowl on a wooden background.
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5 from 6 votes

Burrito Rice (Easy One-Pot Recipe!)

This Burrito Rice recipe is ideal for dinner or meal prep. It makes a quick and easy meal that is sure to be a crowd-pleaser!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main
Cuisine: Mexican, Southwestern, Tex-Mex
Keyword: Burrito Rice
Servings: 6 servings
Calories: 369calories
Author: Alia Kay

Ingredients

  • 4 cups vegetable broth
  • 1 cup prepared salsa
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 cups white rice
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups frozen corn, thawed
  • Optional garnishes: Fresh chopped cilantro, shredded cheese, lime wedges and sour cream

Instructions

  • In a pot or large saucepan set over medium-high heat, add the broth, salsa, chili powder, and cumin. Bring the mixture to a boil.
  • Stir in the rice, reduce the heat to low, and cover.
  • Simmer, stirring occasionally, for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
  • Stir in the black beans and corn until warmed through.
  • Serve immediately, topped with optional garnishes, if using.

Notes

Leftovers can be stored in the refrigerator for up to five days or in the freezer for up to three months.

Nutrition

Calories: 369calories | Carbohydrates: 80g | Protein: 11g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1211mg | Potassium: 595mg | Fiber: 9g | Sugar: 3g | Vitamin A: 946IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg