Mexican-Inspired Vegan Rice and Beans

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the yellow onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.

   Ca. 7 min.

3. 3

   Stir in the garlic, cumin, chili powder, and smoked paprika.

4. 4

   Cook for another minute until fragrant, being careful not to burn the garlic.

   Ca. 1 min.

5. 5

   Add the rinsed long-grain rice, vegetable broth, canned black beans, canned diced tomatoes, salt, and black pepper to the pot.

6. 6

   Stir everything together, bring the mixture to a boil, then reduce the heat to low.

   Ca. 2 min.

7. 7

   Cover the pot and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.

   Ca. 25 min.

   Kokkens note: Do not lift the lid during simmering to ensure even cooking.

8. 8

   Remove the pot from the heat and let it rest, covered, for 5 minutes.

   Ca. 5 min.

   Kokkens note: This resting period allows the rice to fully absorb any remaining liquid and become fluffier.

9. 9

   Fluff the rice and beans with a fork.

   Ca. 1 min.

10. 10

    Serve hot, garnished with fresh cilantro and lime wedges if desired.