Creole Vegetables on Basmati Rice
Bursting with bold flavors and vibrant colors, Creole Vegetables on Basmati Rice is a hearty, plant-based dish that combines the soul of Creole cooking with the fluffiness of fragrant basmati rice. This one-pan wonder features a medley of sautéed onions, bell peppers, celery, and garlic, simmered in a savory tomato-based sauce spiced with Creole seasoning, paprika, and thyme. Protein-packed black beans add depth and texture, while fresh parsley and optional zesty lemon wedges provide the perfect finishing touches. Ready in just 40 minutes, this easy yet flavorful recipe is ideal for weeknight dinners or meal prep. Whether you're craving a taste of New Orleans or simply looking for a wholesome vegetarian recipe, this dish is sure to satisfy.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 medium Bell peppers (red, green, or yellow), diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 1 14-ounce can Canned diced tomatoes (with juice)
- 0.5 cup Vegetable broth
- 1 tablespoon Creole seasoning
- 0.5 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 slices Lemon wedges (optional)
Instructions
Rinse the basmati rice under cold running water until the water runs clear to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, 1/2 teaspoon of salt, and reduce the heat to low. Cover and let simmer for 15 minutes, or until the water is fully absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside.
Heat olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion, bell peppers, and celery to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the canned diced tomatoes (with their juice), vegetable broth, Creole seasoning, paprika, and dried thyme. Mix well to combine.
Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
Add the cooked (or canned) black beans to the skillet and stir to heat through, about 2-3 minutes.
Taste the dish and adjust seasoning with additional Creole seasoning or salt, if needed.
To serve, spoon a portion of the cooked basmati rice onto each plate and top with the Creole vegetables. Garnish with fresh parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4179 mg | 182% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 28.2 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2514 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
