When it comes to cooking, most modern people prefer recipes that don’t leave a huge mess to clean up or a pile of dishes to wash. Well, with this one-pot pumpkin, black beans, and rice recipe, you have nothing to worry about!

Ingredients

• 1 small winter squash ( about1½ pounds); you can use butternut, carnival, acorn, or pumpkin (peeled, seeded, and cut into ¼-inch wedges)
• 1½ cups long-grain white rice
• 1½ cups cooked or no-salt-added canned black beans (drained and rinsed)
• 1 large red chopped onion
• 3 chopped garlic cloves
• 2 tablespoons extra-virgin olive oil
• ground cumin, coriander, and smoked paprika – 1½ teaspoons each
• 2¼ cups water
• 2 tomatoes, stemmed, cored, and chopped
• 1 avocado, peeled and diced
• ½ cup lightly packed and chopped fresh cilantro leaves and tender stems
• 1 teaspoon fine sea salt, plus more to taste
• 1 lime, cut into wedges
• 1 jalapeño chile pepper, stemmed, seeded, and chopped
• ½ cup vegan or dairy sour cream

How to Prepare This One-Pot Recipe

Step 1

Preheat the oven to 400 degrees and position the rack in the middle.

Step 2

Rinse the rice in a large bowl until the water is mostly clear. You may need to change the water twice or thrice. Grab a large oven-proof saucepan or a Durch oven and heat the oil on medium-high until it starts shimmering. Add the garlic and three quarters of the onion and stir fry for about 3 minutes.

Step 3

Add the coriander, paprika, and cumin, and stir for about 30 seconds before adding the squash, rice, beans, and water. Combine the mixture well, so the rice is barely covered in liquid. Increase to high heat until the liquid starts simmering, then remove from heat, cover, and transfer to the oven. Bake the one-pot dish for about half an hour or until the squash is tender and the rice has absorbed the water.

Step 4

Prepare the cold topping. Combine the tomato, cilantro, jalapeño, and the remaining onion. Season with salt if necessary. Top each serving with the mixture, and add a squeeze of fresh lime, sour cream, avocado slices, and the salsa.

Enjoy!

Gastronomy is one of the vital parts of any culture. And eating like a local always gives you a better perspective of any culture, much more closely than visiting a touristy spot. The country of Latvia is also rich in gastronomy. Latvian cuisine is an essential part of their cultural tradition. Some local dishes there might seem a bit odd by sight, but there is no better way to delve into a distinguished memorable culinary journey than to try the local Latvian foods by yourself. Here are a few Latvian delicacies to experience the tradition.

Rye Breads

Rye Breads are a Latvian staple. Rye Breads come in different variations in the country, like sweet sourdough, rich dark, etc. Rye bread is a popular accompaniment in any Latvian meal, which can go with almost any dish. With a spread of butter, some cheese, and pieces of ham, it is also a commonly consumed go-to breakfast for the locals.

Speck

Speck is a centuries-old food tradition of Latvia. It is a type of extremely fatty smoked bacon made from pork belly. Centuries ago, it was consumed by the local villagers, to gain a lot of extra energy to be able to work hard in the fields every day. ‘pelēkie zirņi ar speķi’ is one of the most traditional dishes made with speck. This simple but tasty dish is made from fried onions, mixed with speck and different types of peas.

Smoked Fish

Another common smoked protein of Latvia is smoked fish. Having direct access to the Baltic Sea, fish has taken up a major part of Latvian cuisine for ages. Eel, pike, and cod are the most traditional dishes, among many others. Fishes are smoked in long batches in Latvian households to make them tastier and more durable. ‘Liepajas menciņš’ is a never-to-miss dish if you are looking to try an authentic Latvian dish. This signature dish of Liepaja region is made from smoked cod, onions, and potatoes.