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One Pot Rice and Beans

One Pot Rice and Beans
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This One Pot Rice and Beans recipe is a beloved, simple, and hearty meal perfect for busy weeknights. It offers minimal cleanup, is budget-friendly, and packed with plant-based protein and fiber. The dish is incredibly versatile, allowing for easy adaptations, and provides a comforting, flavorful experience with hardly any effort, making it a staple for any home.

Ingredients

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1 tablespoon Olive Oil
1 medium Yellow Onion (diced)
3 cloves Garlic (minced)
1 large Bell Pepper (any color, diced)
2 (15 oz) cans Canned Black Beans (rinsed & drained)
1.5 cups Long-Grain White Rice (uncooked)
3 cups Vegetable Broth
1 (14.5 oz) can Diced Tomatoes (undrained)
1 teaspoon Chili Powder
1 teaspoon Cumi
0.5 teaspoon Smoked Paprika
0.5 teaspoon Salt (or to taste)
0.25 teaspoon Black Pepper (or to taste)
0.25 cup Fresh Cilantro (chopped, for garnish)
1 Lime (wedges, for serving)

Instructions

  1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until they soften and become fragrant
  2. Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for another minute, stirring constantly, until the spices are fragrant
  3. Add the rinsed and drained black beans, uncooked long-grain white rice, vegetable broth, and undrained diced tomatoes to the pot. Stir everything together well, making sure nothing sticks to the bottom
  4. Season the mixture with salt and black pepper. Give it another gentle stir to combine all the flavors evenly
  5. Bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 18-20 minutes. Do not lift the lid during this time
  6. After 18-20 minutes, remove the pot from the heat but keep the lid on. Let the One Pot Rice and Beans rest for another 5-10 minutes
  7. Uncover the pot and gently fluff the rice and beans with a fork. Taste and adjust seasonings if necessary. Garnish with fresh chopped cilantro and serve with lime wedges

Notes

Properly sautéing aromatics and blooming spices builds a strong flavor base for the dish.

Rinse canned black beans and rice thoroughly under cold water to remove excess sodium and starch, ensuring a fluffy texture.

A tight-fitting lid is crucial during simmering to trap steam and cook the rice evenly; avoid lifting the lid.

The 5-10 minute resting period after cooking allows the rice to fully plump up and become fluffy, so don't skip it.

Always taste and adjust seasonings before serving; a squeeze of lime juice can brighten the flavors.

Store cooled leftovers in airtight containers for up to 3-4 days in the refrigerator or freeze for up to 3 months. Reheat with a splash of water or broth to prevent drying out.

This versatile recipe can be customized with different beans, brown rice (adjusting liquid/time), added vegetables (corn, spinach), increased spice (jalapeño, cayenne), a protein boost (chicken, ground meat, tofu), smoky flavor enhancers (chipotle), or various garnishes (avocado, sour cream, cheese).

Nutrition

Find it online: https://fabiloustaste.com/one-pot-rice-and-beans/