Macadamia Free One-Pot Mexican Rice and Beans
Total time50 min
Prep time10 min
Cook time35 min
4.5(9)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium jalapeño, seeded and finely diced
- 4 cloves garlic, minced
- 1 ½ cups long-grain white rice, rinsed
- 1 ½ tsp ground cumin
- 1 ½ tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups low-sodium chicken broth or vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large deep 12-inch skillet or wide saucepan over medium heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!