Make this hearty, budget-friendly black beans and rice dish in one pot for minimal cleanup. It is flavorful, quick, and perfect for weeknight dinners or meal prep.
Author:Claire
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:4 servings 1x
Category:Main Dish
Method:Stovetop
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 tablespoon olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 (15-ounce) can black beans, rinsed and drained
1 cup long-grain white rice, uncooked
2 1/2 cups vegetable broth
1 bay leaf
Salt and black pepper to taste
2 tablespoons chopped fresh cilantro, for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
Add the minced garlic, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Stir in the rinsed black beans, uncooked rice, vegetable broth, and bay leaf. Season with salt and pepper.
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during simmering.
Remove the pot from the heat and let it stand, covered, for 5 minutes. Remove and discard the bay leaf.
Fluff the rice and beans gently with a fork. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro. This makes a great comfort food rice recipe.
Notes
For a Cuban black beans and rice flavor, add a splash of apple cider vinegar or lime juice at the end.
If you want a heartier meal, brown 1/2 pound of smoked sausage before adding the onions and cook it with the vegetables.
This recipe is naturally vegan and gluten free, making it suitable for many diets.
You can easily scale this recipe up for meal prep; it reheats well.