Easy One-Pot Mexican Rice Bowl

why make this recipe

This Easy One-Pot Mexican Rice Bowl is perfect for busy nights or when you want a simple, tasty meal without a lot of cleanup. It combines wholesome ingredients in one pot, making it convenient and flavorful. Plus, it’s customizable, so you can add your favorite toppings or vegetables.

how to make Easy One-Pot Mexican Rice Bowl

Ingredients:

• 1 cup Long-Grain Rice (Rinsed under cold water)
• 2 cups Vegetable Broth (Low-sodium preferred)
• 1 can (15 oz) Black Beans (Drained and rinsed)
• 1 cup Bell Peppers (Diced, any color)
• 1 medium Onion (Chopped)
• 3 cloves Garlic (Minced)
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 lime Lime (Cut into wedges for serving)
• ¼ cup Fresh Cilantro (Chopped)
• Salt and Pepper (To taste)

Directions:

1. Gather all ingredients and rinse the rice under cold water.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
3. Add minced garlic and stir for 30 seconds until aromatic.
4. Incorporate diced bell peppers and stir for another 3-4 minutes.
5. Add ground cumin and chili powder, stirring to combine and toast for 1 minute.
6. Pour in vegetable broth and bring to a boil. Add rinsed rice and stir well.
7. Reduce heat to low, cover, and simmer for 15-20 minutes.
8. Add drained black beans and fold into the rice.
9. Cover and let sit off heat for 5 minutes.
10. Prepare lime wedges while the mixture rests.
11. Fluff the rice with a fork and stir in chopped cilantro. Adjust salt and pepper to taste.
12. Serve in bowls, garnished with lime wedges.

how to serve Easy One-Pot Mexican Rice Bowl

Serve the rice bowl hot in individual bowls. Squeeze fresh lime juice over the top for a burst of flavor. You can also add extra toppings such as avocado, salsa, or cheese to enhance the meal.

how to store Easy One-Pot Mexican Rice Bowl

Store any leftovers in an airtight container in the fridge. It will last about 3-4 days. When ready to eat, reheat in the microwave or on the stove, adding a splash of water if needed to keep it moist.

tips to make Easy One-Pot Mexican Rice Bowl

• Make sure to rinse the rice well to remove excess starch and prevent it from becoming sticky.
• You can use different beans or add corn for extra taste and texture.
• If you like a little spice, consider adding jalapeños or a dash of hot sauce.

variation

You can easily swap out the long-grain rice for brown rice. Just note that brown rice will take longer to cook, so adjust the cooking time accordingly. You could also include other vegetables like zucchini or corn.

FAQs

1. Can I make this recipe vegan?
Yes, this recipe is already vegan as it uses vegetable broth and no animal products.

2. Can I freeze the leftovers?
Yes, you can freeze the rice bowl. Just make sure to store it in a freezer-safe container. It can be frozen for about 2 months.

3. What can I use instead of black beans?
You can substitute black beans with pinto beans, kidney beans, or any bean of your choice. Just ensure they are cooked or canned.

Easy One-Pot Mexican Rice Bowl

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A simple and flavorful one-pot meal combining rice, beans, and vegetables, perfect for busy nights.

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

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• 1 cup Long-Grain Rice (Rinsed under cold water)
• 2 cups Vegetable Broth (Low-sodium preferred)
• 1 can (15 oz) Black Beans (Drained and rinsed)
• 1 cup Bell Peppers (Diced, any color)
• 1 medium Onion (Chopped)
• 3 cloves Garlic (Minced)
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 lime Lime (Cut into wedges for serving)
• ¼ cup Fresh Cilantro (Chopped)
• Salt and Pepper (To taste)

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Instructions

1. Gather all ingredients and rinse the rice under cold water.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
3. Add minced garlic and stir for 30 seconds until aromatic.
4. Incorporate diced bell peppers and stir for another 3-4 minutes.
5. Add ground cumin and chili powder, stirring to combine and toast for 1 minute.
6. Pour in vegetable broth and bring to a boil. Add rinsed rice and stir well.
7. Reduce heat to low, cover, and simmer for 15-20 minutes.
8. Add drained black beans and fold into the rice.
9. Cover and let sit off heat for 5 minutes.
10. Prepare lime wedges while the mixture rests.
11. Fluff the rice with a fork and stir in chopped cilantro. Adjust salt and pepper to taste.
12. Serve in bowls, garnished with lime wedges.

Notes

Rinse rice well to remove excess starch. Customize with additional toppings like avocado or cheese.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 66g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 0mg