The Washington Post

Pumpkin and Black Bean Baked Rice

Pumpkin and Black Bean Baked Rice 4.000

Justin Tsucalas for the Washington Post; food styling for Lisa Cherkasky for the Washington Post

Weeknight Vegetarian Jan 17, 2021

This one-pot dish is hearty and filling, and gets its spark from a quick fresh salsa. If you can’t find a 1 1/2-pound squash or pumpkin, cut off part of a bigger one to use, and reserve the remaining squash for another recipe.

Active time: 25 mins ; Total time: 1 hour

Make Ahead: The salsa can be refrigerated for up to 3 days before use.

Storage Notes: The finished 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.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 1 1/2 cups (about 10 ounces) long-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 small winter squash (1 1/2 pounds), such as butternut, acorn, carnival or pumpkin, peeled, seeded and cut into 1/4-inch wedges
  • 2 1/4 cups water
  • 1 1/2 cups cooked or no-salt-added canned black beans, drained and rinsed (from one 15-ounce can)
  • 1 teaspoon fine sea salt, plus more to taste
  • 2 tomatoes (8 ounces total), stemmed, cored and chopped
  • 1 jalapeño chile pepper, stemmed, seeded and chopped
  • 1/2 cup lightly packed fresh cilantro leaves and tender stems, chopped, plus more for garnish
  • 1 avocado, peeled and diced
  • 1 lime, cut into wedges
  • 1/2 cup vegan or dairy sour cream

Directions

Position a rack in the middle of the oven and preheat to 400 degrees.

In a large bowl, cover the rice with water by 3 inches and whisk for 30 seconds and drain off the cloudy water. Then repeat once or twice, or until the water is mostly clear. Drain off the water again. (This is a faster method than rinsing.)

In a large Dutch oven or large ovenproof saucepan over medium-high heat, heat the oil until shimmering. Add three-quarters of the chopped onion and the garlic and cook, stirring, until it starts to become translucent, about 3 minutes. Add the cumin, coriander and paprika and cook, stirring, until fragrant, 30 seconds. Add the rice, squash, water and beans and stir to combine, pressing the mixture so the rice is barely covered by the liquid. Increase the heat to high to bring the liquid to a simmer, then turn off the heat, cover and transfer to the oven. Bake for 30 minutes, or until the rice has absorbed the water and the squash is tender.

Meanwhile, in a small bowl combine the remaining chopped onion with the tomato, jalapeño and cilantro. Taste, and season with salt as needed.

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

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Recipe Source

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

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving: 432


% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 4g 20%

Cholesterol: 10mg 3%

Sodium: 423mg 18%

Total Carbohydrates: 71g 24%

Dietary Fiber: 10g 40%

Sugar: 7g

Protein: 11g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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