One-Pot Rice and Beans
One-pot rice and beans, with just 5 ingredients are so simply delicious, it’s no mystery why this uncomplicated vegan recipe is a family favorite. Grab a pan and our secret ingredient, cumin seeds, and get ready to eat in 30 minutes.
Servings: 4
Calories: 276kcal
Equipment
- 1 large skillet or pan with lid
Ingredients
- 1 teaspoon cumin seeds
- 1 medium onion yellow or red, chopped
- 1 cup brown basmati rice see notes
- 1 ½ cups black beans 1-15 ounce can (400 grams) rinsed and drained, or can substitute with pinto beans
- 2 cups vegetable broth or 2 cups water and 1 veggie stock cube
Instructions
- Note: Be sure to use a large skillet or saucepan that you can cover tightly.
- Heat your pan to medium and then add the cumin seeds. Toast the seeds for 1 minute until they start to get fragrant.
- Add the diced onion and allow it to sauté for about 3 minutes so it softens and releases its natural sugars.
- Add the rinsed rice and toss it a moment to mix in the onions and spices. Then add the broth and stir. Add the beans.
- Cover the pot and be sure to adjust the heat so that the rice simmers and doesn’t boil over. Cook until the liquid is absorbed (about 20 minutes).
- Season with salt and pepper and serve with lime juice, chopped cilantro, or salsa.
Video
Notes
- The cooking time and amount of liquid is based on brown basmati rice. Long grain brown rice is the best substitute. Please check the package directions for rice to liquid ratio and cooking times if you substitute.
- Store leftovers in an airtight container in the refrigerator for 4 days. Freeze for 3 months.
- The best way to reheat beans and rice is in a steamer basket over boiling water or in the microwave.
Nutrition
Calories: 276kcal | Carbohydrates: 56g | Protein: 10g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 474mg | Potassium: 405mg | Fiber: 8g | Sugar: 2g | Vitamin A: 261IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 3mg