Pumpkin and Black Bean Baked Rice

1 week ago 5

Democracy Dies successful Darkness

3.5 (6)

By Joe Yonan

This one-pot crockery is hearty and filling, and gets its spark from a speedy caller salsa. If you can’t find a 1 1/2-pound squash oregon pumpkin, chopped disconnected portion of a bigger 1 to use, and reserve the remaining squash for different recipe.

Ingredients

measuring cup

Servings: 4-6

1 1/2 cups (about 10 ounces) long-grain achromatic rice
2 tablespoons extra-virgin olive oil
1 ample reddish bulb (12 ounces), chopped
3 ail cloves, chopped
1 1/2 teaspoons crushed cumin
1 1/2 teaspoons crushed coriander
1 1/2 teaspoons smoked paprika
1 tiny wintertime squash (1 1/2 pounds), specified arsenic butternut, acorn, carnival oregon pumpkin, peeled, seeded and chopped into 1/4-inch wedges
2 1/4 cups water
1 1/2 cups cooked oregon no-salt-added canned achromatic beans, drained and rinsed (from 1 15-ounce can)
1 spoon good oversea salt, positive much to taste
2 tomatoes (8 ounces total), stemmed, cored and chopped
1 jalapeño chile pepper, stemmed, seeded and chopped
1/2 cupful lightly packed caller cilantro leaves and tender stems, chopped, positive much for garnish
1 avocado, peeled and diced
1 lime, chopped into wedges
1/2 cupful vegan oregon dairy sour cream

Nutritional Facts

Per serving

Calories
432
Fat
13 g
Saturated Fat
4 g
Carbohydrates
71 g
Sodium
423 mg
Cholesterol
10 mg
Protein
11 g
Fiber
10 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Vegan One-Pot Wonders” by Jessica Prescott (Hardie Grant, 2020).

Tested by Joe Yonan.

Published January 16, 2021

Updated March 17, 2026