Vegan One-Pot Mexican Rice and Beans
Total time50 min
Prep time10 min
Cook time35 min
4.5(9)
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken 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.
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