About this recipe

A hearty, budget-friendly one-pan meal loaded with seasoned long-grain rice, tender beans, tomatoes, and warm spices. This family-friendly classic comes together with pantry staples and delivers bold, satisfying flavor any night of the week.

Instructions

1. 1

   Heat the olive oil in a large skillet over ^[medium heat]. Add the diced yellow onion and green bell pepper and cook, stirring occasionally, for 4–5 minutes until softened and the onion is translucent. Add the garlic and cook for another 30 seconds until fragrant.

2. 2

   Add the uncooked long-grain white rice to the skillet and stir to coat with the oil. Toast the rice for 2–3 minutes, stirring frequently, until the grains turn lightly golden.

3. 3

   Stir in the tomato paste, smoked paprika, cumin, oregano, kosher salt, and black pepper, coating the rice and vegetables evenly. Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir everything together and bring to a boil.

4. 4

   Once boiling, reduce the heat to ^[low], cover the skillet with a tight-fitting lid, and simmer for 18–20 minutes, until the rice is tender and has absorbed most of the liquid. Do not lift the lid during cooking.

5. 5

   Remove the lid and gently fold in the black beans. Re-cover and let everything sit off the heat for 5 minutes so the beans warm through and the rice finishes steaming.

6. 6

   Fluff the rice with a fork, taste and adjust seasoning with additional kosher salt if needed. Serve hot, garnished with fresh cilantro and lime wedges on the side.