Low Fat Yellow Rice with Beans
Elevate your mealtime with this vibrant and hearty Low Fat Yellow Rice with Beans recipe, a wholesome dish bursting with color and flavor. Made with nutty brown rice simmered in low-sodium vegetable broth and infused with aromatic spices like turmeric, cumin, and smoked paprika, this meal is as nutritious as it is visually appealing. Tender black beans and sweet corn add satisfying texture and plant-based protein, while a garnish of fresh cilantro and zesty lime juice enhances the flavors with a refreshing twist. Ready in just 45 minutes and loaded with fiber and essential nutrients, this easy, low-fat recipe is perfect for meal prep, a quick weeknight dinner, or pairing with your favorite side dishes. Healthy, flavorful, and beautifully golden—this dish is a family-friendly winner!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Low sodium vegetable broth
- 1 teaspoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Turmeric
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Smoked paprika
- 1 cup Black beans, canned and rinsed
- 0.5 cup Corn, frozen or fresh
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 1 whole Lime wedges (optional, for serving)
Instructions
Rinse the brown rice under cold water using a fine mesh strainer. This helps remove excess starch for fluffier rice.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic, turmeric, cumin, and smoked paprika to the pan. Stir frequently for about 1 minute until the spices are fragrant.
Pour in the vegetable broth and stir to combine. Add the rinsed brown rice, salt, and black pepper. Stir once and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan, and allow the rice to simmer for 25-30 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, rinse the canned black beans and set aside. Measure out the corn and keep it ready.
When the rice is cooked, gently fluff it with a fork. Stir in the black beans and corn, then cover and let sit for 5 minutes to allow the beans and corn to warm through.
Serve the yellow rice and beans in bowls or plates. Garnish with freshly chopped cilantro and a squeeze of lime juice, if desired.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1976 mg | 86% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 16.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1771 mg | 38% | |
*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.
