One Pot Burrito Rice

Name: One Pot Burrito Rice
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mexican, Latin American
Ingredients: 1 medium onion (diced); 1 medium organic red bell pepper (diced); 5 medium garlic cloves (minced); 2 tsps chili powder; 1 Tbsp ground cumin; 2 tsps ground coriander; ¼ tsp ground cinnamon; 1 tsp sweet paprika; 1 tsp dried oregano; 1 tsp onion powder; ¼ tsp salt (optional); 28 ounces organic tomatoes (diced, BPA-free can); 1 ½ cups organic brown rice (dry, uncooked); 1 cup organic corn (fresh or frozen); 1 ½ cups black beans (cooked, homemade or BPA-free canned, drained); 1–2 small jalapeño (optional, minced); 3 cups vegetable broth (unsalted, preferably homemade); 3 green onions (sliced); cilantro (optional, chopped, to taste); 1 avocado (seed removed, sliced); 1 lime (cut into wedges); hot sauce (optional, to taste)

9 steps

Prep:20minCook:50min

Simple and savory, this is one of our favorite one-pot meals. Hearty brown rice, creamy black beans, tons of fresh veggies, and robust spices create a take-out main course or side that is loaded with bold flavors, tempting textures, and wholesome plant-based nutrition. Making peace with food can be nourishing in more ways than one!

Updated at: Thu, 17 Aug 2023 10:04:34 GMT

Ingredients

4 servings

1onion

medium, diced

1red bell pepper

medium, organic, diced

5garlic cloves

medium, minced

2 tspschili powder

1 Tbspground cumin

2 tspsground coriander

¼ tspground cinnamon

1 tspsweet paprika

1 tspdried oregano

1 tsponion powder

¼ tspsalt

optional

28 ouncestomatoes

organic, diced, BPA-free can

1 ½ cupsbrown rice

organic, dry, uncooked

1 cupcorn

organic, fresh or frozen

1 ½ cupsblack beans

cooked, homemade or BPA-free canned, drained

1jalapeño

small, optional, minced

3 cupsvegetable broth

unsalted, preferably homemade

3green onions

sliced

cilantro

optional, chopped, to taste

For Serving

Instructions

Step 1

Heat a large stovetop pan on medium-high heat. Add the onion and pepper. Cook until the onion is translucent, about 3–5 minutes, stirring often.

Step 2

Turn the heat down to medium and stir in the garlic. Cook for 30–60 seconds.

Step 3

Stir in the spices and tomatoes. Lower the heat to low-medium and simmer for an additional 5 minutes.

Step 4

Add the rice, corn, black beans, jalapeño (if using), and vegetable broth. Bring to a boil then lower to simmer and cook for 25–30 minutes, covered, until the rice is tender and the vegetable broth is absorbed. If there is still liquid left after the rice is tender then remove the lid and continue to simmer for 5–10 minutes until the liquid is mostly absorbed (it’ll continue to absorb as it cools).

Step 5

Remove from the heat and stir in the green onion and cilantro, if using.

Step 6

Serve with sliced avocado and lime wedges.

Step 7

Chef's Notes:

Step 8

Substitutions: - For the onion, use red, yellow, or white. - Use yellow, green, or orange pepper in place of red bell pepper. - Instead of brown rice, use organic red or black rice. - Substitute kidney beans, pinto beans or other beans of choice for black beans.

Step 9

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to three months.