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One-Pot Black Beans and Rice

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon vegetable or olive oil
  • 1 small onion diced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika optional
  • 1 cup dry long-grain white rice not instant or brown rice
  • 1 1/2 cups reduced-sodium vegetable broth plus a splash if needed
  • 1 can diced tomatoes 14.5 ounces, with juices
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 cup frozen corn
  • 1/4 teaspoon salt optional and to taste
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oil in a deep 12-inch skillet or saucepan with a tight-fitting lid over medium heat. Add onion and cook for 4–5 minutes, stirring, until softened.
  2. Stir in garlic powder, cumin, optional paprika and dry white rice. Cook for 1 minute, stirring so the spices do not burn.
  3. Add broth, tomatoes with their juices, drained beans and frozen corn. Stir and bring to a gentle boil.
  4. Cover, reduce heat to low and simmer for 18–22 minutes, until the rice is tender and liquid is absorbed. Keep the lid on while it cooks. If the rice is still firm and the pan is dry, add a small splash of hot water, cover and cook a little longer.
  5. Remove from the heat and rest, covered, for 5 minutes. Fluff gently, taste, and add salt or pepper as needed. Divide into four servings.