Easy One-Pot Mexican Black Bean and Rice

This simple, flavorful vegan recipe works as a hearty standalone main or a versatile side dish, perfect for quick weeknight meals.

Ingredients

• 1 teaspoon of olive oil

• 1 medium onion, chopped

• ¾ cup uncooked long-grain white rice

• 2 cloves garlic, finely minced

• 1 teaspoon salt (optional, adjust to your taste preferences)

• 1 teaspoon ground cumin

• ¼ teaspoon cayenne pepper (increase or decrease the amount for your desired heat level)

• 1 ½ cups low-sodium, low-fat vegetable broth

• 3 ½ cups canned black beans, drained and rinsed

Step-by-Step Directions

1. Gather and measure all ingredients ahead of time to keep your cooking process organized and stress-free.

2. Warm the olive oil in a medium saucepan over medium-high heat. Add the chopped onion, and cook while stirring occasionally until the onion softens and turns translucent, which takes roughly 3 minutes.

3. Add the uncooked rice, minced garlic, optional salt, cumin, and cayenne pepper to the pan. Stir constantly and cook for 2 to 3 minutes. This step lightly toasts the rice and activates the dry spices, bringing out their rich, warm fragrance.

4. Pour in the vegetable broth and bring the entire mixture to a rolling boil. Once boiling, turn the heat down to low, cover the saucepan tightly with a lid, and let the rice simmer undisturbed for around 20 minutes. Cook until all liquid is absorbed and the rice is fully tender.

5. Gently stir the drained black beans into the cooked rice, and cook for another 2 to 3 minutes until the beans are heated through completely.

6. Fluff the rice with a fork, serve warm, and enjoy your cozy homemade meal!