Easy Red Kidney Beans Brown Rice with Chili Flavors Vegan
Savor the bold and comforting flavors of this Easy Red Kidney Beans Brown Rice with Chili Flavors—a hearty, one-pan vegan recipe perfect for weeknight dinners or meal prep! Combining fluffy, whole-grain brown rice with protein-packed red kidney beans, tender veggies, and a medley of smoky spices like cumin, smoked paprika, and a touch of chili powder, this dish delivers a satisfying, chili-inspired experience in under 45 minutes. A hint of cayenne adds an optional kick, while bright cilantro and zesty lime wedges provide a fresh finish. With simple ingredients and minimal effort, this gluten-free, plant-based meal is a flavorful, nutritious option that the whole family will love.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 1 can Canned red kidney beans (drained and rinsed)
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion (chopped)
- 3 cloves Garlic cloves (minced)
- 1 medium Red bell pepper (diced)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 1 cup Diced tomatoes (canned, with juices)
- 0.5 cup Corn kernels (frozen or canned, drained)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lime wedges (for serving)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the brown rice under cold water to remove excess starch. In a medium saucepan, combine the brown rice and 2 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes or until the rice is tender and the liquid has been absorbed.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until the pepper is tender.
Add the ground cumin, smoked paprika, chili powder, and cayenne pepper (if using). Stir well to evenly coat the vegetables in the spices.
Mix in the diced tomatoes and their juices, followed by the drained and rinsed red kidney beans. Stir to combine and let it simmer for 5-7 minutes to blend the flavors.
Add the corn kernels and season with salt and black pepper. Cook for an additional 2-3 minutes to heat through.
Once the brown rice is cooked, fluff it with a fork and add it to the skillet with the bean and vegetable mixture. Stir well to evenly combine.
Divide the dish among serving plates. Garnish with fresh cilantro and serve with lime wedges on the side for a burst of freshness.
Enjoy your Easy Red Kidney Beans Brown Rice with Chili Flavors!
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3520 mg | 153% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 34.5 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3096 mg | 66% | |
*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.
