Heart-Healthy Flavorful Bean Rice
Packed with wholesome ingredients and vibrant flavors, this Heart-Healthy Flavorful Bean Rice is a nutrient-dense dish perfect for a balanced lifestyle. Featuring nutty brown rice, protein-rich black and kidney beans, and a medley of colorful vegetables like bell peppers, carrots, and zucchini, this recipe is seasoned with bold spices like cumin and chili powder for an irresistible flavor kick. A touch of fresh cilantro and lime juice adds a zesty, refreshing finish to this one-pan wonder. Ready in about an hour and completely plant-based, this recipe is ideal for meal prep, a hearty vegetarian dinner, or a satisfying side dish. Enjoy this fiber-rich, low-cholesterol meal that not only tastes amazing but also supports heart health!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 medium Bell pepper, chopped
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 1 15-ounce can Canned black beans, rinsed and drained
- 1 15-ounce can Canned kidney beans, rinsed and drained
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Tomato, diced
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lime juice
Instructions
Rinse the brown rice thoroughly under cold water and drain.
In a small saucepan, bring 2 cups of water to a boil. Add the brown rice, reduce the heat to low, cover, and let it simmer for about 40 minutes until tender. Once cooked, remove from heat and let it sit for 5 minutes before fluffing with a fork.
While the rice is cooking, heat olive oil in a large skillet over medium heat.
Add the diced onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion becomes translucent.
Add the chopped bell pepper, diced carrot, and diced zucchini. Cook for an additional 5 minutes until the vegetables are slightly tender.
Stir in the black beans and kidney beans, followed by ground cumin, chili powder, salt, and black pepper. Mix well to combine.
Cook for 2-3 minutes until the beans are heated through and the spices are fragrant.
Add the diced tomato and continue cooking for another 2 minutes to allow the flavors to meld.
Turn off the heat and add the cooked brown rice to the skillet. Mix everything together until well combined.
Stir in the chopped cilantro and lime juice.
Serve warm, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2572 mg | 112% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 24.0 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4148 mg | 88% | |
*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.
