Heart-Healthy Yellow Rice with Beans
Experience a deliciously wholesome twist on a classic comfort dish with this heart-healthy Yellow Rice with Beans recipe. Featuring nutrient-packed brown rice simmered in flavorful turmeric, cumin, and smoked paprika, this dish is elevated with the bold addition of kidney or black beans and juicy no-salt-added diced tomatoes. Cooked in low-sodium vegetable broth, it’s a guilt-free, cholesterol-friendly choice that doesn’t skimp on flavor. Finished with fresh cilantro and a zing of lime juice for a refreshing burst, this vibrant rice dish is perfect as a satisfying main course or a nutrient-rich side. Easy to prepare in under an hour, it’s the ultimate go-to for anyone looking to combine health-conscious eating with cozy, home-cooked comfort.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Low-sodium vegetable broth
- 1 tablespoon Extra virgin olive oil
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1.5 cups, drained and rinsed Cooked kidney beans (or black beans)
- 1 cup Diced tomatoes, no salt added
- 0.25 cup, chopped Fresh cilantro
- 1 tablespoon Fresh lime juice
- 0.5 teaspoon, optional Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the brown rice under cold water to remove excess starch, then set aside.
In a medium saucepan, heat the olive oil over medium heat.
Add diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in minced garlic, ground turmeric, ground cumin, and smoked paprika. Cook for 1 minute until the spices become fragrant.
Add the rinsed brown rice to the saucepan and stir to coat the grains in the spice mixture.
Pour in the low-sodium vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 25-30 minutes, or until the rice is tender and has absorbed the liquid.
While the rice is cooking, prepare the beans and tomatoes. In a small pan over medium heat, combine the cooked beans, diced tomatoes, black pepper, and optional salt. Stir and heat through, about 5 minutes.
When the rice is done, fluff it with a fork and gently mix in the bean and tomato mixture.
Finish by stirring in freshly chopped cilantro and a squeeze of lime juice for added freshness.
Serve warm as a main dish or side, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1526 mg | 66% | |
| Total Carbohydrate | 147.3 g | 54% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 15.8 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2478 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.
