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One Pan Southwestern Rice and Vegetable Bake


  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves minced
  • 1/2 yellow onion diced
  • 2 bell peppers seeded and diced (I used red and green)
  • salt and pepper
  • 2 15.5oz cans black beans, drained and rinsed
  • 1 14.5 can of diced tomatoes with juice
  • 1 teaspoon chili powder
  • ¼ teaspoon paprika
  • ½ teaspoon oregano flakes
  • ½ teaspoon ground cumin
  • 4 cups cooked brown rice
  • to garnish: fresh cilantro leaves
  • For the avocado crema:
  • 1 ripe avocado peeled, pitted
  • 1/3 cup coconut yogurt or ½ cup nonfat plain Greek yogurt
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • salt and pepper


  • Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the garlic, onions, peppers, season with salt and pepper and stir. Let vegetables cook, stirring occasionally, for about 10 minutes or until soft. Add the beans, tomatoes, chili powder, paprika, oregano, and cumin. Stir well and add in the cooked rice and stir to combine. Remove from heat.
  • While vegetables cook, place all of the ingredients for the avocado crema into a food processor and pulse until creamy.
  • Drizzle the skillet with crema and garnish with fresh cilantro.