This vegan, One-Pot Rice and Beans is a complete source of plant-based protein that is also wildly flavourful, filling, and delicious. Enjoy it as a main dish, a side, or as a filling for burritos or burrito bowls. Yum!
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Servings: 5
Ingredients
2cupslong-grain white rice
2Tablespoonsextra-virgin olive oilplus more for drizzling
1medium yellow or red onion, finely choppedabout 1 cup
1medium green bell pepper seeded and finely choppedabout 1/2 cup
4garlic cloves,peeled and minced
2Tablespoonscilantro leaves and tender stemsfinely chopped plus more for garnish (optional)
1teaspoonground cumin
2teaspoons paprika (not smoked)
2teaspoonsdried oregano
1bay leafoptional
1cuptomato sauceor crushed tomatoes
2teaspoonssaltor more to taste
1/2teaspoonfreshly cracked black pepperor more to taste
2 15-ouncecans kidney beansdrained and rinsed
1/2cupSpanish olives sliced (if omitting, be sure to finish with lime juice)
3cups water or a mix with vegetable broth
fresh lime juice to finish
Instructions
Start by thoroughly rinsing your rice, then set rinsed rice aside. Tip: Do not skip this step. Rinsing the rice washes away the extra starch that could make it too sticky and mushy. *See notes for rinsing guidance.
In a large heavy-bottomed pot, or deep skillet, with a lid, heat 2 tablespoons olive oil over medium heat. Once hot, add the onion and bell pepper and cook until vegetables soften, about 5 minutes. Stir in the garlic and cilantro (if using) and cook for 1 more minute.
Add the rinsed rice, cumin, oregano, paprika, and bay leaf and cook, stirring well, until the rice is coated with oil and has colour from the spices, about 1 to 2 minutes. Stir in the tomato sauce and season with 2 teaspoons salt and a 1/2 teaspoon ground pepper.
Add the rinsed beans, olives, and 3 cups water and bring to a boil. Give it a good stir then reduce heat to medium and cook, uncovered, until the rice has soaked up some of the water, about 4 to 5 minutes. Now cover the rice, reduce heat to medium-low (or low if your medium-low is too hot) and cook for 25 minutes. Once you cover the rice, do not lift the lid. Seriously, no peeking allowed!
Remove from heat and let sit for 10 minutes (still no peeking!). This allows the steam to distribute evenly throughout the rice and makes it fluffier. Uncover, and fluff the rice gently with a fork.
Serve warm, drizzled with olive oil, a few squirts of lime juice, and garnish with chopped cilantro, if desired.
Notes
*To Rinse Rice: Place the rice in a medium bowl or large measuring cup, cover with cold water. Using your hand swirl the rice around giving it a "wash" then drain, holding the rice in place with your hand (you don't have to drain all the water so you don't lose any rice). Repeat this process at least 3 times, or until the water runs almost clear. Drain well in a colander or sieve. Alternatively, you can just rinse the rice well in a sieve until water runs almost clear.
To Store and Reheat:Cover leftovers tightly and store in the refrigerator for up to 3 days. To reheat, place the rice and beans in a large pot or pan and drizzle with 1/4 cup of water. Cover, and heat on medium low, stirring often, until warned through. You may need to add a bit more water if it still seems dry.