One Pot Mexican Rice and Beans
This flavorful dish is cooked entirely in one pot, allowing the rice to absorb the rich flavors of the broth and spices, creating a deeply satisfying meal. INGREDIENTS Base & Aromatics 1 tbsp Olive Oil 1 large Red Onion, diced 1 Red or Green Bell Pepper, diced 4 cloves Garlic, minced 1 cup Long-Grain White Rice (rinsed and drained) Flavor & Liquid 1 (15 oz) can Black Beans, rinsed and drained 1 (14.5 oz) can Diced Tomatoes, undrained 2 cups Vegetable Broth 2 Tbsp Tomato Paste 1 Tbsp Chili Powder 1 tsp Ground Cumin 1/2 tsp Smoked Paprika 1 tsp Salt (adjust to taste) 1/2 tsp Black Pepper Add-Ins 1 cup Frozen Corn 1/4 cup Chopped Cilantro Lime Wedges (for serving) INSTRUCTIONS STEP 1: SAUTÉ AROMATICS AND TOAST RICE Sauté Vegetables: Heat the olive oil in a large pot, Dutch oven, or deep skillet over medium heat. Add the onion and bell pepper . Sauté for 5-7 minutes until the vegetables are soft. Add Garlic & Spices: Stir in the minced garlic, chili powder, cumin, and smoked...