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