High Protein Rice with Beans and Vegetables
Elevate your mealtime with this vibrant and nutrient-packed High Protein Rice with Beans and Vegetables recipe! Featuring hearty brown rice and black beans as the protein-rich base, this dish is loaded with colorful vegetables like bell peppers, carrots, broccoli, and onions, making it as visually appealing as it is nourishing. Seasoned with fragrant garlic, earthy cumin, and a hint of chili powder, this wholesome skillet meal delivers bold flavors and satisfying textures in every bite. Finished with a burst of fresh cilantro and zesty lime juice, it's a delicious vegetarian and vegan-friendly option that's perfect for meal prepping or a quick dinner solution. Ready in under an hour, this high-protein recipe not only fuels your body but also delights your taste buds.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 can black beans
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium onion
- 2 medium carrots
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 1 medium lime
Instructions
Rinse the brown rice under cold water. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 40 minutes.
While the rice is cooking, drain and rinse the black beans then set aside.
Chop the red bell pepper, green bell pepper, and onion into small dice. Peel and slice the carrots into thin rounds. Chop the broccoli florets into bite-sized pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sauté for 2-3 minutes until the onion becomes translucent.
Add the carrots to the skillet and sauté for another 3-4 minutes. Stir in the bell peppers and broccoli florets, cooking for an additional 5-6 minutes until all the vegetables are tender-crisp.
Stir in the black beans, cooked rice, cumin, chili powder, salt, and black pepper. Cook for another 5 minutes, stirring frequently, until everything is well combined and heated through.
Remove the skillet from the heat. Chop the fresh cilantro and sprinkle it over the rice and bean mixture. Squeeze the juice from the lime over the top and give it a final stir.
Serve immediately while hot, and enjoy your high-protein rice with beans and vegetables!
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 6.9 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 349 mg | 7% | |
*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.
