Name: Charred Vegetable Mexican Rice & Beans
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup long-grain white rice; 1 cup canned black beans, rinsed and drained; 2 tbsp olive oil; 1 medium red bell pepper; 1 medium yellow onion; 2 cloves garlic, minced; 1 jalapeño, seeded and diced; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp ground coriander; 1/2 tsp dried oregano; 2 cups vegetable broth (or water); 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1 lime, cut into wedges; 1/4 cup chopped fresh cilantro

Charred Vegetable Mexican Rice & Beans

HomemadeGrape1795

This recipe takes classic rice and beans to new heights by first charring the vegetables, infusing the dish with smoky depth and vibrant flavor. Toasted spices add warmth, while fresh cilantro and lime provide brightness. Perfect for a New York summer evening, this dish is hearty, satisfying, and free of common allergens like soy, shellfish, and tree nuts. The combination of creamy beans, fluffy rice, and charred veggies delivers both flavor and texture, making it a standout dinner or meal prep option.

Ingredients

Instructions

Char the bell pepper and onion directly over a gas flame or under the broiler, turning until skin is blistered and blackened in spots (about 5 minutes). Let cool, peel off most of the charred skin, and chop.
Heat olive oil in a medium saucepan over medium heat. Add the chopped charred pepper and onion, jalapeño, and garlic. Sauté for 2-3 minutes until softened and fragrant.
Stir in cumin, smoked paprika, coriander, and oregano. Toast the spices with the vegetables for 1 minute.
Add the rice and cook, stirring frequently, until the grains are glossy and slightly translucent, about 1-2 minutes.
Pour in the vegetable broth, add salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
Uncover, gently fold in the black beans, and cook for another 5 minutes uncovered, until beans are warmed through and liquid is absorbed.
Remove from heat, fluff rice with a fork, and let sit for 5 minutes.
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and lime wedges.