Brazilian Black Bean Pumpkin Rice Skillet
A colorful one-pan meal with black beans, pumpkin, rice, tomatoes, coconut milk, cumin, coriander, and fresh lime.
Instructions
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Rinse the rice and prepare the vegetables.
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Warm the olive oil in a deep skillet and cook the onion and bell pepper until softened.
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Add the garlic, cumin, and coriander and stir until fragrant.
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Add the rice, crushed tomatoes, coconut milk, broth, and salt, then bring to a gentle simmer.
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Cover and cook until the rice is partly tender, stirring once halfway through.
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Fold in the pumpkin and black beans, cover again, and cook until the pumpkin and rice are tender.
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Remove from the heat and let the skillet rest so the rice absorbs the remaining liquid.
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Fluff gently, add the lime juice and cilantro, and serve warm.
Tips
Cut the pumpkin into small, even cubes so it becomes tender without overcooking the rice.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I use brown rice?
Yes, but increase the broth and allow about 15 to 20 additional minutes of cooking before adding the pumpkin.
How do I store leftovers?
Cool quickly and refrigerate in an airtight container for up to 4 days. Reheat thoroughly with a splash of water.
Can I freeze this dish?
Yes. Freeze individual portions for up to 2 months and thaw overnight in the refrigerator.
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