Vegan riz mexicain savoureux

This vegan Mexican rice and black bean skillet is a hearty onepan meal loaded with bold smoky flavor and cozy spices. Packed with proteinrich black beans fireroasted tomatoes and tender rice it offers a satisfying dish without any meat or dairy. Ideal for busy weeknights meal prep or casual gatherings it comes together quickly on the stovetop using simple pantry staples.

I first prepared this recipe during a lively dinner party and it quickly became a goto for my family and friends who adore its comforting warmth

Ingredients

• Olive oil from Provence: adds a fruity richness and is key for sautéing vegetables well
• One medium onion finely chopped: provides the savory base essential for depth of flavor
• Three cloves garlic minced: brings aromatic pungency that enhances the dish
• One cup of raw longgrain white rice rinsed: rinsing removes surface starch for fluffy grains after cooking
• One tablespoon tomato paste: brings concentrated tomato umami and thickens the sauce slightly
• One teaspoon ground cumin: evokes earthy warmth and is quintessential in Mexican cuisine
• One teaspoon smoked paprika: adds mellow heat and smoky undertones look for quality Spanish smoked paprika if possible
• One teaspoon chili powder: offers gentle spiciness and accentuates the bold flavors
• Two and a half cups vegetable broth: use a good quality broth for richer flavor
• One can (about 425 grams) black beans drained and rinsed: the main protein ingredient providing heartiness
• One can (about 410 grams) fireroasted diced tomatoes including juices: imparts fireroasted smoky flavor elevating the dish
• One small red bell pepper diced: adds sweetness and vibrant color
• Half a teaspoon salt: for seasoning
• Quarter teaspoon freshly ground black pepper: for balanced peppery notes
• Quarter cup fresh cilantro leaves chopped: brightens the dish with herbal freshness
• Two green onions sliced separating white and green parts: the white parts cook into the rice and green parts garnish for fresh bite
• Lime wedges for serving: essential for a citrusy pop and to balance the richness

Instructions

Prep the vegetables and rice:

Finely chop the onion and dice the red bell pepper into small pieces ensuring even cooking. Mince the garlic chop the cilantro and slice the green onions keeping whites and greens separate. Rinse the rice under cool water until the water runs mostly clear then drain well. Drain and rinse the black beans and open the can of fireroasted tomatoes.

Sauté the aromatics:

Warm the olive oil over medium heat in a large deep skillet. Add the chopped onion and cook stirring often until softened and lightly golden about five to seven minutes. Stir in the minced garlic and cook until fragrant around thirty seconds.

Toast the rice with spices and tomato paste:

Add the rinsed rice to the skillet stirring thoroughly to coat in oil and aromatics. Cook stirring frequently until the rice grains appear slightly translucent at the edges about two to three minutes. Sprinkle in the ground cumin smoked paprika and chili powder then stir in the tomato paste until evenly distributed.

Add broth and tomatoes:

Pour in the vegetable broth and the entire can of fireroasted tomatoes with their juices. Season with salt and black pepper and stir well scraping the bottom of the pan to release any stuck bits. Bring the mixture to a gentle boil over mediumhigh heat.

Simmer the rice:

Once boiling reduce heat to low cover the skillet tightly and let the rice simmer undisturbed for ten minutes. Avoid lifting the lid to ensure even cooking from steam.

Add beans and bell pepper:

After ten minutes uncover quickly and gently fold in the black beans and diced red bell pepper. Spread the mixture evenly then cover and cook over low heat until the rice is tender and most liquid absorbed about eight to ten minutes.

Rest fluff and garnish:

Turn off the heat and allow the skillet to stand covered for five to ten minutes to finish steaming. Uncover fluff the rice gently with a fork and fold in chopped cilantro and sliced green onions. Taste and adjust salt or chili powder if needed. Serve hot with lime wedges for squeezing over each portion.

Cilantro is my favorite ingredient in this dish because despite its divisive reputation it adds a fresh bright note that balances the smoky spices beautifully. One memorable moment was serving this at a family gathering where even the adults who usually shy away from spicy food couldn’t resist seconds once they added a squeeze of lime.

Storage Tips

This skillet keeps well refrigerated in an airtight container for up to four days. To reheat add a splash of water or broth and cover to prevent drying. It also freezes beautifully making it a perfect makeahead meal. Just thaw in the fridge overnight and warm gently on the stovetop or microwave.

Ingredient Substitutions

If you cannot find fireroasted diced tomatoes opt for highquality canned diced tomatoes and add a pinch of smoked paprika to replicate the smoky flavor. Brown rice can replace white rice but expect a longer cooking time and a chewier texture. Canned kidney beans or pinto beans also work well if black beans are unavailable.

Serving Suggestions

Serve this with a crisp green salad or a side of guacamole for creaminess. Warm corn tortillas make great accompaniments for scooping up bites. For extra zest add sliced avocado or a dollop of vegan sour cream on top.

Enjoy this hearty plantbased skillet with a squeeze of lime. It makes a simple nourishing weeknight meal.

Common Recipe Questions

→ Quels ingrédients apportent les protéines ?

Les haricots noirs riches en protéines végétales constituent la principale source protéique de ce plat.

→ Comment obtenir un riz bien parfumé ?

En faisant dorer le riz avec les épices et la pâte de tomate avant d'ajouter le bouillon, on développe des arômes puissants.

→ Peut-on utiliser un autre riz ?

Oui, un riz long grain basmati ou jasmin peut être utilisé mais ajustez la cuisson selon la variété.

→ Comment conserver les saveurs en réchauffant ?

Réchauffez doucement à feu doux en ajoutant un peu d'eau si nécessaire pour préserver texture et goût.

→ Quelle est l'importance du citron vert ?

Le citron vert apporte une touche d'acidité qui équilibre les saveurs fumées et épicées du plat.