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One-Pot Vegan Black Beans and Rice with Smoked Paprika

A close-up of a bowl of white rice topped with seasoned black beans and fresh cilantro, garnished with lime wedges.

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Make this simple, flavorful black beans and rice dish entirely in one pot for quick preparation and minimal cleanup. This recipe is budget friendly and suitable for weeknight meals.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt, or to taste
  • 1 cup long-grain white rice, rinsed
  • 2 cups vegetable broth
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 bay leaf
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1 lime, cut into wedges, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
  3. Stir in the rinsed rice and salt. Cook for 1 minute, stirring constantly to coat the grains.
  4. Pour in the vegetable broth and add the rinsed black beans and the bay leaf. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
  6. Remove the pot from the heat and let it stand, covered, for 5 minutes.
  7. Remove and discard the bay leaf. Fluff the rice and beans gently with a fork.
  8. Serve hot, garnished with fresh cilantro and a squeeze of fresh lime juice.

Notes

  • For a heartier meal, you can add 1 cup of diced smoked sausage when you add the broth.
  • If you prefer a softer texture, use 2 1/4 cups of broth instead of 2 cups.
  • You can substitute canned kidney beans or pinto beans if black beans are unavailable.

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