Easy, One-Pot Gluten Free and Vegan Chili-Lime Rice and Beans Dinner (+MeatlessMonday)

There is nothing complicated about this complete, healthy meal of rice, black beans, and veggies. It's one pot, about 25 minutes from start to finish, and much of that time is spent waiting for the meal to cook. So you can do dishes, set the table, dance around the kitchen to '80's rock, pet the cat, or colour in your Secret Garden Coloring Book , like I've been doing!

Like the One-Pot Asian Rice and Veggie Bowl  I posted a couple of weeks back, this easy one-pot meal is super flexible depending on what you have in the fridge, and is a great way to use up bits and pieces of veggies.
Wednesdays are busy days for me. I have a virtual meeting with my writing group which, due to our time differences, means that our meetings are smack in the middle of dinner time. Furthermore, I've taken on some volunteer work that, lately, has occurred on Thursdays, also right around dinner time.

Which means that I don't really have time to cook.

Hence the beginning of what I like to call One-Pot Wednesdays, where I make up a large pot of something that's fast and easy, doesn't require a lot to clean up, and can be served the next day. So stay tuned, because for the next couple of weeks I'll be posting quick and easy one-pot meals!

As I said, this is very flexible, so you can toss in whatever you have that might fit with the chili-lime flavour (think Mexican influenced). Carrots, zucchini, green onions vs. regular onions, celery, peppers, corn, tomatoes, etc. would all work in here. Toss softer veggies in half-way through. Harder ones (carrots, peppers, etc) can go in with the rice. Just throw it all in there, like I did below!

Ingredients for Easy Vegan, Gluten Free Chili-Lime Black Beans & Rice Dinner (serves 4)

2 Tbsp olive oil
1/2 medium-sized onion, diced OR 4 green onions, whites and green stalks separated
2 cloves garlic, minced
2 carrots, peeled and diced
3 Tbsp lime juice
1 (14.5 oz) can black beans, drained and rinsed OR 1.5 cups Frozen Beans
2 cups vegetable broth or water
1 cup white rice (you could use brown rice, but you'll need to increase cooking time to about 40 minutes)
1 Tbsp chili powder
2 tsp ground cumin
3/4 tsp salt

1/4 cup chopped cilantro

Optional garnishes: cilantro, chopped peanuts, lime wedges, avocado, yogurt (for non-vegans)


Directions

1) In a large skillet or pot, heat oil over medium heat. Add onions (or whites of green onions) and saute 5-7 minutes to soften.(I chop my veggies and prep other ingredients during this time).

2) Add garlic, carrots, and any other firm vegetables. Saute 1 minute.

3) Add beans, broth, rice, chili powder, cumin, and salt and stir to mix. Bring to a boil, then reduce to simmer. Cover and cook 20 minutes, until liquid is absorbed and rice is cooked through. Now go dance around the kitchen or colour...

Toss in chopped cilantro and green onion stalks and garnish with more cilantro or other toppings as desired and serve!

What would you serve this with?

What's your favourite one pot dinner? 

Did you know the latest novel in my Ancient Egyptian Romances series is available now? Follow the unlikely pair of Ebrium and Satsobek as they journey from the secret recesses of the Temple of Mehyt through the seedy underbelly of Ancient Egypt.