Brown Rice & Black Bean Stew with Smoky Paprika
A hearty, slow-simmered stew honoring the surname 'Brown' and celebrating the 2020 Census's recognition of America's diverse culinary traditions. This american-inspired one pot ready in about 55 minutes pairs brown rice, (14 oz) diced tomatoes, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup brown rice
- 2 cans (15 oz each, drained and rinsed) black beans
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 1.5 cups diced sweet potato
- 1, diced red bell pepper
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 3 cloves, minced garlic
- 2 tbsp chopped cilantro
Instructions
- Step 1: Rinse 1 cup brown rice under cold water until water runs clear. In a large pot, combine rice, 2 cans drained black beans, 1 can diced tomatoes, 2 cups chicken broth, 1.5 cups diced sweet potato, and 1 diced red bell pepper. Bring to a gentle boil over medium-high heat.
- Step 2: Stir in 1 tsp smoked paprika, 1/2 tsp cumin, and 3 minced garlic cloves. Reduce heat to low, cover, and simmer for 35 minutes until rice is tender and sweet potato is fork-tender.
- Step 3: Uncover and simmer uncovered for 10 more minutes to thicken, stirring occasionally. Stir in 2 tbsp chopped cilantro just before serving.
- Step 4: Taste and adjust seasoning with salt and pepper. Serve hot with extra cilantro sprinkled on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brown Rice & Black Bean Stew with Smoky Paprika take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brown Rice & Black Bean Stew with Smoky Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown rice from drying out.
Can I substitute ingredients in Brown Rice & Black Bean Stew with Smoky Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brown Rice & Black Bean Stew with Smoky Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brown Rice & Black Bean Stew with Smoky Paprika?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
