One-Pot Mexican Rice & Black Beans
Ingredients
-
Medium onion:
1
diced
- Vegetable broth: 500 ml
- Olive oil: 2 tbsp
-
Garlic:
3
cloves
minced
- Ground cumin: 2 tsp
- Sweet paprika: 1 tsp
- Ancho chile powder: 1 tsp
- Dried oregano: 1 tsp
- Rice: 1 ½ c
- Tomato paste: 1 tbsp
-
Canned black beans:
400
g
drained and rinsed
- Corn (opt): ½ c
-
Lime
juiced
-
Fresh parsley:
4
tbsp
chopped
Cookware
- Large pot
Method
This Mexican rice with black beans is flavor-packed, easy to make, and works great as either a main or side dish! It all comes together in one pot in about 35 minutes.
Coat the bottom of a large pot with olive oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about , stirring occasionally, until it becomes soft and translucent.
- olive oil: 2 tbsp
- onion: 1
Stir in garlic, ground cumin, sweet paprika, ancho chile powder, and dried oregano. Sauté everything with the onion for about , until the mixture becomes very fragrant.
- garlic: 3 cloves
- ground cumin: 2 tsp
- sweet paprika: 1 tsp
- ancho chile powder: 1 tsp
- dried oregano: 1 tsp
- onion from step 1
Add the broth, rice, tomato paste and canned black beans. Stir everything well to completely dissolve the tomato paste. Raise the heat to high and bring the liquid to a boil.
- broth: 500 ml
- rice: 1 ½ cup
- tomato paste: 1 tbsp
- canned black beans: 400 g
Lower the heat so that the liquid is at a low simmer, then cover the pot. Let the mixture simmer until all the liquid has been absorbed, about .
Remove the pot from heat, but leave the lid on for .
Remove the lid from the pot and fluff the rice with a fork. Stir in the corn (if using), juice of lime salt and pepper to taste, and fresh parsley.
- corn (opt): ½ cup
- lime
- salt
- pepper
- fresh parsley: ¼ cup
Serve.