Dirty Rice Vegetarian Style
Get ready to savor the bold, smoky flavors of the South with this Vegetarian Dirty Rice recipe—a plant-based twist on the Louisiana classic. Made with hearty ingredients like cremini mushrooms, kidney beans, and perfectly seasoned rice, this dish delivers all the comforting spices of traditional dirty rice without the meat. Packed with Cajun seasoning, smoked paprika, and a vibrant medley of onions, bell peppers, and celery, every bite is a celebration of flavor. Quick to prepare in just 50 minutes, this dish is not only vegan-friendly but also customizable—top it with fresh parsley, green onions, or a splash of hot sauce for added zing. Whether served as a side dish or a satisfying main, Vegetarian Dirty Rice is the ultimate crowd-pleaser for your next meal.
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Recipe Information
Ingredients
- 1.5 cups long-grain white or brown rice
- 3 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, finely chopped
- 1 cup kidney beans or black-eyed peas (cooked or canned, drained and rinsed)
- 1.5 tablespoons cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 green onions, chopped
- 2 tablespoons fresh parsley, chopped (optional)
- to taste hot sauce (optional)
Instructions
Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions using water or vegetable broth for added flavor. Once cooked, fluff the rice with a fork and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the diced onion, green bell pepper, and celery to the skillet. Sauté for 5-7 minutes, until the vegetables are softened.
Add the minced garlic and chopped cremini mushrooms to the skillet. Cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the cooked beans, cajun seasoning, paprika, thyme, smoked paprika, ground black pepper, and salt. Cook for 2-3 minutes to toast the spices and combine flavors.
Add the cooked rice to the skillet and mix thoroughly with the vegetable and spice mixture. Cook for 3-4 additional minutes, allowing the rice to absorb the flavors.
Remove the skillet from heat and garnish with chopped green onions and parsley, if using.
Serve hot with optional hot sauce for an extra kick of spice. Enjoy!
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8680 mg | 377% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 22.6 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 390 mg | 30% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3530 mg | 75% | |
*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.
