Description
A quick, easy, and flavorful one-pot meal featuring rice, beans, and aromatic spices. Perfect for busy weeknights!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for a little heat)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 2 cups vegetable broth
- 1 ½ cups long-grain white rice, uncooked
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley, chopped, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes, stirring occasionally.
- 2. Stir in the minced garlic, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
- 3. Pour in the undrained diced tomatoes and stir to combine with the vegetables and spices.
- 4. Add the rinsed and drained black beans and kidney beans to the pot.
- 5. Pour in the vegetable broth and bring the mixture to a simmer.
- 6. Stir in the uncooked long-grain white rice. Make sure the rice is submerged in the liquid.
- 7. Season generously with salt and pepper.
- 8. Bring the mixture back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often during this time.
- 9. Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5 minutes.
- 10. Fluff the rice with a fork, gently mixing in the beans and vegetables. Taste and adjust seasoning if needed. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of water or broth, or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g