This just one-pot pumpkin, black beans and rice recipe would make cleanup a breeze

My husband and I have an I-prepare dinner-you-clean arrangement. But that does not imply that just after cooking, I sit down and relax when he handles the complete mess. No, it’s really far more that I cook, and we both of those clean up. I try out to continue to keep the mess underneath manage as I’m chopping and sautéing, and after we eat, I set away the food and tidy up when he washes the dishes.

At times, when I convey him too several pots and pans that never go in the dishwasher, or when a little something is significantly crusty, he would make his displeasure distinct with a sigh or a groan or a well-positioned eye roll. I don’t always react properly in the second, but when I mirror on it later on, I vow: I’m likely to test to keep away from recipes, specially on weeknights, that trash the kitchen area.

The truth is, some recipes are well worth a minor mess. But these days, I don’t have to have to preach the gospel of one-pot cooking due to the fact how considerably more clear could the attraction be? So a lot of of us are in the kitchen area so much additional than right before the pandemic, and as the cooking has piled up, so have the dishes.

The guarantee of just a person vessel to clean was the 1st thing that caught my eye about this recipe, from Jessica Prescott’s “Vegan A person-Pot Cooking.” But it has plenty a lot more to supply: A take on the basic mixture of beans and rice, it contains pumpkin for coloration and heft and a trio of warming spices for flavor. A speedy fresh salsa provides spark, and avocado and bitter cream deliver richness.

Bake it in a Dutch oven, and it’ll keep scorching for a fantastic, prolonged whilst even as soon as you choose it out of the oven, indicating you can provide it whenever you’re completely ready – a bonus when you are juggling the day’s previous Zoom conference with evening meal prep.

Ideal of all, immediately after you transfer leftovers into their fridge containers and hand about a single empty pot to your selected dish washer, you’ll get accurately zero eye rolls. Which is worth a large amount.

Pumpkin and Black Bean Baked Rice

Tailored from “Vegan 1-Pot Wonders” by Jessica Prescott (Hardie Grant, 2020).

This one particular-pot dish is hearty and filling and receives its spark from a speedy, fresh new salsa. If you just can’t locate a 1½-pound squash or pumpkin, reduce off portion of a even larger a person to use, and reserve the remaining squash for yet another recipe.

1½ cups extended-grain white rice

2 tablespoons more-virgin olive oil

1 huge red onion, chopped

3 garlic cloves, chopped

1½ teaspoons floor cumin

1½ teaspoons ground coriander

1½ teaspoons smoked paprika

1 tiny winter squash (1½ lbs .) these types of as butternut, acorn, carnival or pumpkin, peeled, seeded and minimize into ¼-inch wedges

2¼ cups h2o

1½ cups cooked or no-salt-extra canned black beans, drained and rinsed (from a single 15-ounce can)

1 teaspoon wonderful sea salt, furthermore far more to flavor

2 tomatoes, stemmed, cored and chopped

1 jalapeño chile pepper, stemmed, seeded and chopped

½ cup frivolously packed contemporary cilantro leaves and tender stems, chopped, furthermore much more for garnish

1 avocado, peeled and diced

1 lime, lower into wedges

½ cup vegan or dairy bitter cream

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

In a substantial bowl, address the rice with water by 3 inches and whisk for 30 seconds and drain off the cloudy water. Then repeat at the time or two times, or until eventually the h2o is generally clear. Drain off the h2o again. (This is a a lot quicker process than rinsing.)

In a substantial Dutch oven or big oven-proof saucepan in excess of medium-large warmth, warmth the oil until finally shimmering. Include a few-quarters of the chopped onion and the garlic and prepare dinner, stirring, right up until it starts off to grow to be translucent, about 3 minutes.

Insert the cumin, coriander and paprika and prepare dinner, stirring, until fragrant, 30 seconds. Increase the rice, squash, h2o and beans and stir to incorporate, urgent the combination so the rice is scarcely protected by the liquid. Maximize the heat to substantial to provide the liquid to a simmer, then change off the warmth, protect and transfer to the oven. Bake for 30 minutes, or till the rice has absorbed the water and the squash is tender.

Meanwhile, in a modest bowl mix the remaining chopped onion with the tomato, jalapeño and cilantro. Style and season with salt as required.

Divide the baked rice among serving bowls. Top every single serving with the salsa, slices of avocado, a squeeze of clean lime and spoonfuls of bitter product. Serve incredibly hot.

Generate: 4 to 6 servings

Make in advance: The salsa can be refrigerated for up to 3 days ahead of use.

Storage notes: The finished 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-degree oven.