A a person-pan pumpkin, black bean and vegan rice recipe

Sometimes, when I carry him also quite a few pots and pans that really don’t go in the dishwasher, or when something is notably crusty, he makes his displeasure obvious with a sigh or a groan or a properly-placed eye roll. I don’t often respond perfectly in the minute, but when I reflect on it afterwards, I vow: I’m likely to attempt to avoid recipes, especially on weeknights, that trash the kitchen.

The truth of the matter is, some recipes are value a tiny mess. But these times, I really do not need to preach the gospel of a single-pot cooking, due to the fact how much much more clear could the attraction be? So a lot of of us are in the kitchen area so considerably extra than in advance of the pandemic, and as the cooking has piled up, so have the dishes.

The promise of just a person vessel to clean up was the initial point that caught my eye about this recipe, from Jessica Prescott’s “Vegan A person-Pot Cooking.” But it has a great deal a lot more to provide: A get on the classic blend of beans and rice, it incorporates pumpkin for coloration and heft and a trio of warming spices for flavor. A swift contemporary salsa provides spark, and avocado and bitter product convey richness.

Bake it in a Dutch oven, and it’ll keep scorching for a great lengthy even though even the moment you consider it out of the oven, that means you can serve it each time you are prepared – a reward when you are juggling the day’s very last Zoom conference with meal prep.

Very best of all, following you transfer leftovers into their fridge containers and hand over a solitary vacant pot to your designated dish washer, you will get precisely zero eye-rolls. That’s worthy of a large amount.

Scale and get a printer-welcoming version of the recipe here.

Note: If you just cannot uncover a 1 1/2-pound squash or pumpkin, reduce off aspect of a greater a single to use, and reserve the remaining squash for an additional recipe.

Make In advance: The salsa can be refrigerated for up to 3 times before use.

Storage: The completed dish can be refrigerated in an airtight container for up to 5 times and frozen for up to 3 months. Thaw and reheat in a 300-diploma oven.

• 1 1/2 cups (about 10 ounces) extended-grain white rice
• 2 tablespoons extra-virgin olive oil
• 1 big purple onion (12 ounces), chopped
• 3 garlic cloves, chopped
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons floor coriander
• 1 1/2 teaspoons smoked paprika
• 1 little winter squash (1 1/2 pounds), this sort of as butternut, acorn, carnival or pumpkin, peeled, seeded and reduce into 1/4-inch wedges
• 2 1/4 cups water
• 1 1/2 cups cooked or no-salt-included canned black beans, drained and rinsed (from 1 15-ounce can)
• 1 teaspoon good sea salt, plus more to style
• 2 tomatoes (8 ounces overall), stemmed, cored and chopped
• 1 jalapeño chile pepper, stemmed, seeded and chopped
• 1/2 cup evenly packed refreshing cilantro leaves and tender stems, chopped, in addition a lot more for garnish
• 1 avocado, peeled and diced
• 1 lime, slash into wedges
• 1/2 cup vegan or dairy sour product

Posture a rack in the center of the oven and preheat to 400 levels.

In a big bowl, go over the rice with drinking water by 3 inches and whisk for 30 seconds and drain off the cloudy water. Then repeat as soon as or twice, or until eventually the water is mainly obvious. Drain off the water all over again. (This is a quicker method than rinsing.)

In a large Dutch oven or substantial ovenproof saucepan more than medium-superior warmth, warmth the oil until finally shimmering. Increase 3-quarters of the chopped onion and the garlic and cook, stirring, right up until it starts to come to be translucent, about 3 minutes. Insert the cumin, coriander and paprika and cook, stirring, right until aromatic, 30 seconds. Insert the rice, squash, drinking water and beans and stir to mix, urgent the mixture so the rice is hardly coated by the liquid. Improve the warmth to high to carry the liquid to a simmer, then flip off the heat, deal with and transfer to the oven. Bake for 30 minutes, or until finally the rice has absorbed the h2o and the squash is tender.

Meanwhile, in a tiny bowl blend the remaining chopped onion with the tomato, jalapeño and cilantro. Style, and period with salt as desired.

Divide the baked rice amongst serving bowls. Top rated each serving with the salsa, slices of avocado, a squeeze of clean lime and spoonfuls of sour cream. Serve hot.

Energy: 432 Complete Unwanted fat: 13 g Saturated Fats: 4 g Cholesterol: 10 mg Sodium: 423 mg Carbs: 71 g Nutritional Fiber: 10 g Sugar: 7 g Protein: 11 g.

Scale and get a printer-welcoming model of the recipe in this article.