Vibrant one-pan meal with smoky vegetables, tender rice, and hearty black beans for easy weeknight dining.
# What You'll Need:
→ Vegetables
01 - 1 red bell pepper, sliced
02 - 1 yellow bell pepper, sliced
03 - 1 green bell pepper, sliced
04 - 1 medium red onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 jalapeño, deseeded and sliced (optional)
→ Rice & Beans
07 - 1 cup long-grain white rice, rinsed
08 - 1 (15 oz) can black beans, drained and rinsed
09 - 1 (14.5 oz) can diced tomatoes with juices
10 - 2.25 cups vegetable broth
→ Spices
11 - 1.5 teaspoons ground cumin
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon chili powder
14 - 0.5 teaspoon ground coriander
15 - 0.5 teaspoon dried oregano
16 - 0.5 teaspoon salt, plus more to taste
17 - 0.25 teaspoon black pepper
→ Optional Garnishes
18 - 0.25 cup fresh cilantro, chopped
19 - 1 lime, cut into wedges
20 - sliced avocado or vegan sour cream
# Directions:
01 - Heat a large, deep skillet over medium heat. Add a splash of olive oil or a few tablespoons of water for oil-free cooking.
02 - Add the sliced onions and bell peppers. Sauté for 4 to 5 minutes, until softened and lightly caramelized.
03 - Stir in the garlic and jalapeño. Cook for 1 minute until fragrant.
04 - Add the cumin, smoked paprika, chili powder, coriander, oregano, salt, and pepper. Stir to coat the vegetables evenly with the spices.
05 - Add the rice, black beans, diced tomatoes with juices, and vegetable broth. Stir until well combined.
06 - Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18 to 20 minutes until the rice is tender and liquid is absorbed.
07 - Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
08 - Taste and adjust seasoning if needed.
09 - Serve hot, garnished with cilantro, lime wedges, and avocado or vegan sour cream if desired.
