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One-Pot Mexican Rice & Black Beans Recipe

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3.9 from 61 reviews

  • Author: Ezabella
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

A vibrant and flavorful one-pot Mexican rice and black beans dish that combines aromatic spices, tender black beans, and fluffy rice with a hint of lime and fresh cilantro. Perfect as a main or side, this hearty, vegan-friendly recipe is ready in just 35 minutes and packed with wholesome ingredients.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup frozen corn, thawed (optional)
  • 1/4 cup chopped fresh cilantro

Spices and Seasonings

  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon ancho chile powder
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 2 tablespoons lime juice

Pantry Staples

  • 2 1/4 cups vegetable broth
  • 1 1/2 cups white rice
  • 1 tablespoon tomato paste
  • 1 (15 ounce/425 gram) can black beans, drained and rinsed

Instructions

  1. Heat the Oil and Sweat Onion: Coat the bottom of a large pot with the olive oil and place it over medium heat. Allow the oil to warm for about a minute, then add the diced onion. Cook, stirring occasionally, for about 5 minutes until the onion becomes soft and translucent.
  2. Add Garlic and Spices: Stir in the minced garlic, ground cumin, sweet paprika, ancho chile powder, and dried oregano. Sauté everything together with the onion for about 1 minute until the mixture releases a fragrant aroma.
  3. Add Liquids, Rice, and Beans: Pour in the vegetable broth, then add the white rice, tomato paste, and rinsed black beans. Stir thoroughly to ensure the tomato paste dissolves completely. Increase the heat to high and bring the liquid to a rolling boil.
  4. Simmer the Rice: Once boiling, reduce the heat so the liquid maintains a gentle simmer. Cover the pot with a lid and allow it to cook for 16 to 18 minutes until all the broth has been absorbed by the rice.
  5. Let it Rest: Remove the pot from the heat but keep the lid on. Let the rice rest for 5 minutes. This step helps the rice finish steaming and enhances texture.
  6. Finish and Serve: Lift the lid and fluff the rice mixture gently with a fork. Stir in the thawed corn (if using), fresh lime juice, salt, and black pepper to taste, along with the chopped fresh cilantro. Serve warm.

Notes

  • If you prefer a spicier dish, increase the amount of ancho chile powder or add chopped fresh chilies.
  • For added protein, consider adding cooked diced chicken or ground turkey if not strictly vegan.
  • You can substitute brown rice for white rice, but increase the cooking time and liquid accordingly.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave with a splash of water or broth.
  • To make it gluten-free, ensure your vegetable broth and tomato paste are certified gluten-free.
  • Prep Time: 8 minutes
  • Cook Time: 27 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://kitchenloving.com/one-pot-mexican-rice-and-black-beans-recipe/