Mexican-Style One-Pot Rice & Beans#

Naturally Gluten-Free & Vegetarian

Nutritional Macros (Per Serving)#

Ingredients#

• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup long-grain white rice (rinsed)
• 1 can (400g) black beans or kidney beans (drained and rinsed)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 pinch chili flakes (optional)
• 1 cup vegetable stock (ensure it is certified Gluten-Free)
• 2 tbsp tomato paste (or 1/2 cup crushed tomatoes)
• Fresh finish: A squeeze of lime juice and fresh cilantro (coriander)

Instructions#

1. Sauté: Heat the oil in a medium pot over medium heat. Add the onion and cook until soft (about 5 minutes). Add the garlic and spices (cumin, paprika, chili) and cook for 1 minute until fragrant.
2. Toast the Rice: Add the rinsed rice to the pot. Stir for 2 minutes to lightly toast the grains; this helps keep the rice fluffy.
3. Combine: Stir in the beans, tomato paste, and vegetable stock.
4. Simmer: Bring the mixture to a boil, then immediately turn the heat down to the lowest possible setting.
5. Steam: Cover with a tight-fitting lid and cook for 15–18 minutes. Do not lift the lid during this time!
6. Rest & Fluff: Remove from the heat and let the pot sit (covered) for 5 minutes. Fluff with a fork, stir in the lime juice, and serve.

Serving Suggestions#

Top with avocado slices, shredded cheese, or pickled red onions. Serve with corn tortilla chips for extra crunch.