American
Smoky Tomato Rice and Black Bean Bake
Long-grain rice bakes under a tight lid with black beans, tomatoes, poblano, cumin, and smoked paprika, emerging fluffy, savory, and brightened with lime and cilantro.
6 servings · 15 minutes prep · 48 minutes cook
Ingredients
Aromatic Base
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, about 7 ounces, finely diced
- 1 large poblano chile, stemmed, seeded, and cut into 1/4-inch dice
- 3 garlic cloves, finely minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon Mexican oregano, crumbled
Rice and Beans
- 1 1/2 cups long-grain white rice, rinsed until the water is nearly clear and drained well
- 1 can (15 ounces) black beans, rinsed and thoroughly drained
- 1 can (14.5 ounces) diced tomatoes, drained over a measuring cup; reserve solids and juice separately, use a standard 14.5-ounce / 411 g can; measure the juice and reserve the solids separately
- up to 2 cups hot broth; combine with reserved tomato juice for 2 1/2 cups total liquid, heated until steaming
- 1 1/4 teaspoons Diamond Crystal kosher salt
Fresh Finish
- 2 tablespoons fresh lime juice
- 1/2 cup loosely packed cilantro leaves, roughly chopped
- 3 scallions, thinly sliced
Directions
Soften the Aromatics
- Heat the oven to 375°F (190°C). Warm the olive oil in a 12-inch oven-safe skillet with a tight lid over medium. Add the onion and poblano; cook for 6 minutes, until softened but not browned.
- Stir in the garlic, cumin, smoked paprika, and Mexican oregano for 45 seconds, until the garlic’s raw, sharp aroma softens and the spices begin to bloom, stopping before the garlic browns.
Toast, Simmer, and Bake
- Add the rinsed rice and stir for 2 minutes, until the grains are coated and the edges look translucent. Measure the reserved tomato juice, then add enough of the hot broth to make exactly 2 1/2 cups (600 ml) total liquid. Fold in the reserved tomato solids, black beans, measured tomato-broth liquid, and salt. Bring to a full simmer, stirring once to level the rice.
- Cover tightly and transfer immediately to the oven. Bake without lifting the lid for 30 minutes. Remove from the oven and check one grain; if the center is still chalky and the pan is dry, drizzle in 2 tablespoons hot water, cover, and bake for 5 minutes more.
Rest, Fluff, and Brighten
- Let the covered skillet rest off heat for 10 minutes. Uncover and fluff gently from the edges toward the center with a fork, separating the rice without mashing the beans.
- Fold in the lime juice and half the cilantro. Top with the remaining cilantro and the scallions; serve warm.
