Description
This Easy One-Pot Mexican Rice Bowl is a vibrant, flavorful dish featuring long-grain rice cooked with black beans, bell peppers, onions, and a blend of Mexican spices. Enhanced with fresh cilantro and zesty lime wedges, it’s a comforting and wholesome meal perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Main 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 (Cut into wedges for serving)
- ¼ cup Fresh Cilantro (Chopped)
- Salt and Pepper (To taste)
- 1 tablespoon Olive Oil (for sautéing)
Instructions
- Prepare Ingredients: Gather all ingredients and rinse the rice thoroughly under cold water to remove excess starch, ensuring fluffy results.
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add chopped onions and sauté for 3-4 minutes until they become translucent and fragrant.
- Add Garlic: Incorporate the minced garlic into the pot and stir continuously for about 30 seconds until aromatic, being careful not to burn it.
- Add Bell Peppers: Stir in the diced bell peppers and cook for another 3-4 minutes to soften slightly and develop sweetness.
- Toast Spices: Sprinkle in ground cumin and chili powder, stirring to combine and toast the spices for 1 minute to release their flavors.
- Add Broth and Rice: Pour in the vegetable broth and bring the mixture to a boil. Stir in the rinsed rice to distribute evenly.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes until the rice is tender and the liquid is fully absorbed.
- Incorporate Beans: Add the drained and rinsed black beans, gently folding them into the cooked rice to heat through without breaking them up.
- Rest: Cover the pot again and remove from heat. Let the rice bowl rest for 5 minutes to allow flavors to meld.
- Prepare Lime Wedges: While the rice rests, cut the lime into wedges for serving.
- Finish and Season: Fluff the rice with a fork, meticulously stirring in the chopped cilantro. Season to taste with salt and pepper, adjusting as needed.
- Serve: Spoon the rice mixture into bowls, garnish with fresh lime wedges, and serve warm for a hearty and vibrant meal.
Notes
- Rinsing the rice is vital for a fluffy texture and to prevent clumping.
- Use low-sodium vegetable broth to control salt levels.
- Feel free to use any color of bell peppers or mix them for added visual appeal and flavor.
- For added protein, top with avocado slices or a dollop of sour cream if desired.
- This dish stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
