High Protein Classic Rice and Beans
Elevate a timeless staple with this **High Protein Classic Rice and Beans** recipe, a wholesome and flavor-packed dish that's perfect for busy weeknights or meal prep. Featuring nutrient-rich **brown rice**, protein-packed **black beans**, and a medley of vibrant vegetables like **red bell pepper** and **yellow onion**, this recipe is infused with aromatic spices such as **cumin** and **chili powder** for a warm, hearty kick. The dish is simmered with **diced tomatoes** and finished with a squeeze of fresh **lime juice** and a sprinkle of fragrant **cilantro**, creating the perfect balance of zesty and savory flavors. Ready in just about an hour and yielding 4 satisfying servings, this plant-based powerhouse is a simple yet nutritious one-pot meal that’s high in protein, fiber, and flavor. Great on its own or as a side, this classic comfort food is ideal for anyone looking for a healthy, budget-friendly, and delicious recipe.
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Recipe Information
Ingredients
- 1 cup brown rice
- 1 15-ounce can black beans
- 1 medium red bell pepper
- 1 medium yellow onion
- 3 large garlic cloves
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 14-ounce can diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro
- 1 medium lime
Instructions
Rinse the brown rice under cold water until the water runs clear. This helps remove extra starch, ensuring that the rice is fluffy once cooked.
In a medium saucepan, bring the vegetable broth to a simmer. Add the rinsed brown rice. Cover and reduce the heat to low, letting it cook for about 35-40 minutes until the rice is tender and the liquid is absorbed.
While the rice is cooking, rinse and drain the can of black beans thoroughly to reduce sodium content.
Chop the red bell pepper and onion into small, uniform pieces. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and minced garlic. Sauté the ingredients for about 5 minutes until they become tender and fragrant.
Stir in the cumin powder and chili powder, allowing them to coat the vegetables evenly and become aromatic.
Add the can of diced tomatoes and the drained black beans to the skillet. Stir well to combine the mixture, and let it simmer for 10 minutes to allow the flavors to meld together.
Once the rice is cooked, fluff it with a fork and season with salt and black pepper to taste.
Incorporate the cooked rice into the skillet with the beans and vegetable mixture, stirring to evenly distribute the flavors.
Chop fresh cilantro finely and slice the lime into wedges.
Serve the rice and beans hot, garnished with the chopped cilantro and a squeeze of fresh lime juice on top just before serving.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4136 mg | 180% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 31.3 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2304 mg | 49% | |
*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.
