Description
This one-pan rice and beans recipe is an easy dinner with tons of flavor. This dish is filled with veggies, plant-based protein, and fiber.
Ingredients
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- 1 tablespoon olive oil (or other cooking oil)
- 1 small yellow onion, diced
- 1 large red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 cup uncooked long grain white rice, rinsed
- 3 cups vegetable broth
- 1 (15oz) can black beans, drained and rinsed
- 2 cups frozen corn (no need to thaw)
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper, and sauté for about 5 minutes, until softened.
- Add the garlic and cook for 2–3 minutes, stirring frequently.
- Stir in the chili powder, smoked paprika, and cumin until the vegetables are coated with the spices.
- Add the uncooked rice and stir for 1–2 minutes to toast it lightly in the spice mixture.
- Add the vegetable broth and bring to a boil, then reduce heat to low.
- Cover and simmer for 15–20 minutes until the rice is tender and most of the liquid has been absorbed.
- Stir in the black beans and corn. Cook uncovered for 5 more minutes, until everything is heated through.
- Remove from heat and squeeze the lime juice over the mixture. Stir to combine.
- Serve warm with toppings such as diced avocado, salsa, sour cream, or shredded cheddar cheese.