Easy One-Pot Mexican Rice Bowl with Lime Wedges
A vibrant and flavorful dish that brings the essence of Mexican cuisine to your dining table, perfect for busy weeknights.
Servings: 4 servings
Equipment
- Large Pot
Ingredients
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
Instructions
- Gather all ingredients and rinse the rice under cold water.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and stir for 30 seconds until aromatic.
- Incorporate diced bell peppers and stir for another 3-4 minutes.
- Add ground cumin and chili powder, stirring to combine and toast for 1 minute.
- Pour in vegetable broth and bring to a boil. Add rinsed rice and stir well.
- Reduce heat to low, cover, and simmer for 15-20 minutes.
- Add drained black beans and fold into the rice.
- Cover and let sit off heat for 5 minutes.
- Prepare lime wedges while the mixture rests.
- Fluff the rice with a fork and stir in chopped cilantro. Adjust salt and pepper to taste.
- Serve in bowls, garnished with lime wedges.
Notes
Customize with proteins or additional vegetables as desired.