This a person-pot pumpkin, black beans and rice recipe tends to make cleanup a breeze

My husband and I have an I-cook dinner-you-clear arrangement. But that does not mean that soon after cooking, I sit down and take it easy while he handles the complete mess. No, it is really much more that I cook, and we both of those cleanse. I try to maintain the mess below command as I’m chopping and sautéing, and just after we try to eat, I put absent the food stuff and tidy up though he washes the dishes.

Sometimes, when I convey him as well quite a few pots and pans that really do not go in the dishwasher, or when one thing is specifically crusty, he tends to make his displeasure crystal clear with a sigh or a groan or a perfectly-positioned eye roll. I never always respond nicely in the minute, but when I replicate on it afterwards, I vow: I’m heading to try out to steer clear of recipes, primarily on weeknights, that trash the kitchen.

The reality is, some recipes are truly worth a little mess. But these times, I do not need to preach the gospel of one-pot cooking simply because how significantly additional apparent could the attraction be? So many of us are in the kitchen area so a great deal a lot more than just before the pandemic, and as the cooking has piled up, so have the dishes.

The guarantee of just a single vessel to cleanse was the first matter that caught my eye about this recipe, from Jessica Prescott’s “Vegan One-Pot Cooking.” But it has lots more to supply: A get on the classic combination of beans and rice, it consists of pumpkin for colour and heft and a trio of warming spices for flavor. A speedy new salsa provides spark, and avocado and sour product deliver richness.

Bake it in a Dutch oven, and it’ll stay warm for a great, prolonged even though even when you consider it out of the oven, indicating you can provide it whenever you are prepared – a bonus when you’re juggling the day’s last Zoom meeting with meal prep.

Greatest of all, just after you transfer leftovers into their fridge containers and hand more than a one vacant pot to your selected dish washer, you’ll get exactly zero eye rolls. That’s well worth a great deal.

Pumpkin and Black Bean Baked Rice

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

This just one-pot dish is hearty and filling and gets its spark from a brief, fresh salsa. If you simply cannot obtain a 1½-pound squash or pumpkin, slash off portion of a larger just one to use, and reserve the remaining squash for a further recipe.

1½ cups extended-grain white rice

2 tablespoons additional-virgin olive oil

1 significant crimson onion, chopped

3 garlic cloves, chopped

1½ teaspoons floor cumin

1½ teaspoons floor coriander

1½ teaspoons smoked paprika

1 modest winter squash (1½ pounds) this sort of as butternut, acorn, carnival or pumpkin, peeled, seeded and lower into ¼-inch wedges

2¼ cups h2o

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

1 teaspoon great sea salt, furthermore much more to flavor

2 tomatoes, stemmed, cored and chopped

1 jalapeño chile pepper, stemmed, seeded and chopped

½ cup flippantly packed contemporary cilantro leaves and tender stems, chopped, plus additional for garnish

1 avocado, peeled and diced

1 lime, slice into wedges

½ cup vegan or dairy sour product

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

In a huge bowl, protect the rice with water by 3 inches and whisk for 30 seconds and drain off the cloudy water. Then repeat once or two times, or until eventually the drinking water is largely very clear. Drain off the water yet again. (This is a quicker approach than rinsing.)

In a huge Dutch oven or substantial oven-evidence saucepan above medium-superior warmth, warmth the oil until finally shimmering. Add 3-quarters of the chopped onion and the garlic and cook, stirring, until finally it starts off to develop into translucent, about 3 minutes.

Include the cumin, coriander and paprika and cook, stirring, right up until aromatic, 30 seconds. Incorporate the rice, squash, drinking water and beans and stir to combine, 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 switch off the warmth, address and transfer to the oven. Bake for 30 minutes, or right until the rice has absorbed the water and the squash is tender.

In the meantime, in a little bowl blend the remaining chopped onion with the tomato, jalapeño and cilantro. Taste and time with salt as essential.

Divide the baked rice amongst serving bowls. Prime each and every serving with the salsa, slices of avocado, a squeeze of refreshing lime and spoonfuls of bitter cream. Serve warm.

Generate: 4 to 6 servings

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

Storage notes: The concluded 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-diploma oven.