Sometimes, when I convey him much too several pots and pans that never go in the dishwasher, or when a little something is significantly crusty, he would make his displeasure obvious with a sigh or a groan or a perfectly-positioned eye roll. I do not usually respond perfectly in the instant, but when I replicate on it afterwards, I vow: I’m likely to try to prevent recipes, in particular on weeknights, that trash the kitchen.
The truth of the matter is, some recipes are well worth a minor mess. But these days, I never require to preach the gospel of a person-pot cooking, for the reason that how substantially far more apparent could the attraction be? So several of us are in the kitchen area so a great deal extra than prior to the pandemic, and as the cooking has piled up, so have the dishes.
The guarantee of just 1 vessel to clean was the initially matter that caught my eye about this recipe, from Jessica Prescott’s “Vegan A person-Pot Cooking.” But it has a great deal more to supply: A just take on the typical mixture of beans and rice, it incorporates pumpkin for colour and heft and a trio of warming spices for flavor. A swift refreshing salsa provides spark, and avocado and sour cream deliver richness.
Bake it in a Dutch oven, and it’ll keep very hot for a excellent long whilst even when you choose it out of the oven, this means you can serve it whenever you are prepared – a reward when you’re juggling the day’s final Zoom conference with evening meal prep.
Greatest of all, soon after you transfer leftovers into their refrigerator containers and hand in excess of a one vacant pot to your designated dish washer, you will get specifically zero eye-rolls. Which is well worth a large amount.
Scale and get a printer-friendly version of the recipe in this article.
Be aware: If you just can’t come across a 1 1/2-pound squash or pumpkin, reduce off portion of a greater a single to use, and reserve the remaining squash for a further recipe.
Make Forward: The salsa can be refrigerated for up to 3 times just before use.
Storage: The completed dish can be refrigerated in an airtight container for up to 5 days and frozen for up to 3 months. Thaw and reheat in a 300-degree oven.
- 1 1/2 cups (about 10 ounces) extended-grain white rice
- 2 tablespoons extra-virgin olive oil
- 1 large red onion (12 ounces), chopped
- 3 garlic cloves, chopped
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons smoked paprika
- 1 little winter squash (1 1/2 lbs), this sort of as butternut, acorn, carnival or pumpkin, peeled, seeded and cut into 1/4-inch wedges
- 2 1/4 cups drinking water
- 1 1/2 cups cooked or no-salt-extra canned black beans, drained and rinsed (from one particular 15-ounce can)
- 1 teaspoon fantastic sea salt, as well as a lot more to flavor
- 2 tomatoes (8 ounces complete), stemmed, cored and chopped
- 1 jalapeño chile pepper, stemmed, seeded and chopped
- 1/2 cup frivolously packed new cilantro leaves and tender stems, chopped, plus a lot more for garnish
- 1 avocado, peeled and diced
- 1 lime, slash into wedges
- 1/2 cup vegan or dairy sour cream
Position a rack in the center of the oven and preheat to 400 degrees.
In a large bowl, include the rice with water by 3 inches and whisk for 30 seconds and drain off the cloudy h2o. Then repeat when or 2 times, or until the water is mostly distinct. Drain off the drinking water again. (This is a more rapidly process than rinsing.)
In a massive Dutch oven or huge ovenproof saucepan above medium-significant warmth, heat the oil right up until shimmering. Include three-quarters of the chopped onion and the garlic and prepare dinner, stirring, right up until it begins to grow to be translucent, about 3 minutes. Include the cumin, coriander and paprika and cook dinner, stirring, till aromatic, 30 seconds. Add the rice, squash, h2o and beans and stir to incorporate, pressing the mixture so the rice is barely lined by the liquid. Maximize the warmth to superior to carry the liquid to a simmer, then switch off the warmth, protect and transfer to the oven. Bake for 30 minutes, or till the rice has absorbed the h2o and the squash is tender.
Meanwhile, in a modest bowl mix the remaining chopped onion with the tomato, jalapeño and cilantro. Flavor, and season with salt as essential.
Divide the baked rice between serving bowls. Major each and every serving with the salsa, slices of avocado, a squeeze of clean lime and spoonfuls of bitter cream. Provide warm.
Nourishment Information and facts
Energy: 432 Overall Fat: 13 g Saturated Body fat: 4 g Cholesterol: 10 mg Sodium: 423 mg Carbs: 71 g Dietary Fiber: 10 g Sugar: 7 g Protein: 11 g.
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