One Pot Rice and Beans

Prep Time 10

Cook Time 35

Servings - 6

1-2 tbsp olive oil
1 lb ground beef or bison (or any other ground meat)
1 ½ tsp kosher salt, divided
1 bell pepper, chopped
½ yellow onion, chopped*
3-4 cloves garlic, smashed
2 tsp ground cumin
½-1 tsp fennel seeds
¼-½ tsp red pepper flakes (optional)
1 tomato, chopped (about 1 cup)
2-3 cups chopped greens
1 (15 oz) can black beans, drained and rinsed
1 cup jasmine white rice, rinsed well
2 cups water
Crumbled feta, for topping
Avocado, for topping
Toasted pumpkin seeds, for topping (optional)
Lime wedges, for topping
*You could also use one bunch of scallions - use the white/light green parts in place of ½ onion and top with the dark green parts.
Note: ~ this is delicious topped with this Cilantro Lime Sauce (if you have any leftover).

In a large pot over medium heat, add 1 tablespoon oil, meat, and ½ teaspoon salt and cook for 3-5 minutes or until cooked through, stirring occasionally and breaking up into small chunks. Transfer to a bowl. Pour out any excess fat, leaving about 1 tablespoon in the pot (if there is no excess fat, then just add 1 tablespoon olive oil before the next step).
Stir in the pepper, onion, garlic, and ½ teaspoon salt. Cook until softened, about 3-5 minutes, stirring occasionally. Stir in the cumin, fennel, red pepper flakes (if using), and tomatoes and cook for 1-2 more minutes, stirring occasionally.
Add the greens, beans, rice, cooked meat, and remaining ½ teaspoon salt and stir until everything is combined/evenly distributed. Pour in the water, give the pan a shake to let it settle, then press down any rice sitting above the water.
Bring to a boil over high heat, then reduce the heat to medium-low or low to maintain a simmer. Cover and simmer for 20-25 minutes, or until the rice is cooked through and liquid is absorbed (try not to check on it!). Remove from heat. If it seems like the rice needs a bit more time, leave the lid on and let the steam continue to cook the rice for a few minutes. Fluff it up/mix it gently with a fork.
Serve topped with cheese, avocado, pumpkin seeds (if using), herbs, and a squeeze of lime.

Substitutions:

To make vegetarian/vegan, use another can of beans in place of the meat. Just skip the meat cooking part, and start with cooking the veggies. Add an additional ½ teaspoon (1 tsp total) in with the beans.

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Warm up the leftovers in the microwave until warmed through. Top with all the toppings, especially the herbs and lime.
Top with a fried egg.