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Mexican rice with black beans is a delightful one-pot dinner that’s tasty, easy to make, and deeply satisfying.

Serve it with avocado, corn, queso fresco or feta, lime, and cilantro for a wholesome and colorful dinner.

Leftovers keep for days, and the recipe is excellent for meal prep.

INGREDIENTS
2 tablespoons extra virgin olive oil
1 medium onion
4 cloves garlic
2 teaspoons smoked paprika
2 teaspoons coriander
1 teaspoon cumin
¼ teaspoon red pepper flakes or more to taste
1½ cups (300 grams) basmati rice or long-grain rice
1 cup (250 grams) tomato puree
2 cups (500 grams) vegetable broth
1 can (230 grams) black beans 15-ounces, or 1½ cups cooked beans
1 teaspoon salt
⅛ teaspoon black pepper

OPTIONAL TOPPINGS
1 cob of corn or canned corn
1 sliced avocado
¾ cup (120 grams) grated queso fresco or crumbled feta
¼ cup (1 handful) cilantro
1 squeezed lime
1 dollop sour cream or thick yogurt

❤️ Nico & Louise
#dinnerideas #easydinner #onepotmeal

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