| Prep: 10 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 6g | 1g | 42g |
| sugars | fibre | protein | salt |
| 5g | 7g | 9g | 0.8g |
There’s something extraordinarily comforting about a dish like Vegetarian Rice and Beans. To me, it evokes the essence of hearty, wholesome meals that appeal to both the soul and the stomach. Growing up in Nebraska, my diet was largely influenced by the farm-to-table freshness that the Midwest is known for. While I might be more accustomed to beef stews and casseroles, this vegetarian take on rice and beans is a refreshing spotlight on how simple ingredients can be elevated to something truly special.
A Family-Friendly Delight
As someone who dreams of having a large family, I often think about meals that can please both adults and children alike. This Vegetarian Rice and Beans recipe is perfect for that. It’s nutritious, flavorful, and easy to prepare, making it ideal for busy weeknights or casual weekend dinners. The colorful medley of vegetables not only makes this dish visually appealing but also packs it with vitamins and minerals. Adding rice gives it that satisfying, stick-to-your-ribs quality that’s much needed after a long day.
Nutrient-Rich and Delicious
Health benefits? Check! Beans are a fantastic source of plant-based protein and fiber, which helps in maintaining a healthy digestive system. With the combination of black beans and kidney beans, you’re ensuring a rich intake of essential nutrients like iron and folate. This dish also includes a bounty of fresh vegetables like bell peppers, corn, and tomatoes, each contributing their own suite of vitamins and antioxidants. Not to mention, long-grain white rice is a great source of energy, keeping you and your loved ones fueled throughout the day.
This recipe is quite versatile and can be paired with various side dishes. I’ve found that a crisp green salad with a zesty vinaigrette complements the rich flavors perfectly. Alternatively, serve it alongside some homemade cornbread for a real treat. If you’re looking for something similar but want a bit of a twist, consider trying Spicy Red Beans and Rice or perhaps Vegetarian Chili.
The best part about this dish is its simplicity. All you need are some basic pantry staples and fresh veggies, and you’re good to go. With a splash of lime and a sprinkle of cilantro, each bite bursts with vibrant, zesty flavor. Next time you’re looking for a hearty, healthy dinner option, give this Vegetarian Rice and Beans recipe a try. I promise it won’t disappoint!
What You’ll Need
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Method
Step One
In a medium saucepan, bring the vegetable broth to a boil. Add the long-grain white rice, reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed. Set aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
Step Three
Add the diced red bell pepper and green bell pepper to the skillet. Sauté for about 5-7 minutes, until the peppers are softened.
Step Four
Stir in the corn kernels, black beans, and kidney beans. Cook for another 3-4 minutes until everything is heated through.
Step Five
Add the diced tomatoes (including their juices), ground cumin, and chili powder. Stir to combine and let simmer for 5 minutes. Season with salt and pepper to taste.
Step Six
Add the cooked rice to the skillet, mixing well to combine all ingredients. Cook for an additional 2-3 minutes until everything is heated through.
Step Seven
Remove from heat and stir in the chopped fresh cilantro. Serve hot with lime wedges on the side for squeezing over the top.
