Sometimes, you just need a warm, hearty dish on a cold day. This one-pot stew brings together savory spices and nourishing veggies for a comforting vegetarian meal that’s easy to make.
Bring fragrant seasoning, rice and broth to a boil before simmering for about 35 minutes. Then, load it up with the good stuff like nutrient-rich leafy greens, flavorful diced tomatoes and hearty beans that will keep you feeling full for hours.You can easily substitute white rice for brown rice, adding it to the broth and simmering until the rice is tender, about 15-17 minutes.
Ladle, garnish and enjoy!
One-Pot Pinto Bean and Rice Stew
| Yield |
|---|
| Serves 4-6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 47 min | 57 min |
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 teaspoons ground cumin or chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup brown rice, rinsed
- 4 cups vegetable broth (or water)
- 2 (15-ounce) cans pinto beans, rinsed and drained, or 3 cups cooked pinto beans, patted dry
- 1 (14.5-ounce) can diced tomatoes with juice
- 2 cups kale, stems removed and chopped OR canned spinach OR canned collard greens
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley, for garnish (optional)
Method
- Heat olive oil in large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in cumin, salt and pepper and cook until fragrant, about 1 minute.
- Add rice and stir to coat. Stir in vegetable broth (or water) and bring to boil. Once boiling, reduce heat to low. Cover pot, and let simmer for about 35 minutes, or until rice is tender.
- Stir in pinto beans, tomatoes with juice and kale. Simmer for an additional 5-6 minutes, until kale is wilted. If using spinach or collard greens, simmer for 1-2 minutes until fully heated through.
- Ladle stew among serving bowls and garnish with parsley (if using).
- Photo and recipe by: Dish Works
