Rice Pilaf with Beans
Elevate your weeknight dinners with this flavorful Rice Pilaf with Beans, a hearty and wholesome one-pot recipe that’s as easy to make as it is satisfying. Featuring long-grain rice toasted to golden perfection, tender diced carrots, and protein-packed beans (choose from kidney, black, or cannellini), this dish boasts bold seasonings like cumin and paprika for a warm, comforting taste. Simmered in rich vegetable broth and finished with a sprinkle of fresh parsley, this pilaf offers the perfect balance of textures and flavors. Ready in just 45 minutes, it’s a go-to for meatless meals that don’t skimp on nutrients or flavor. Ideal for serving as a main dish or a versatile side, this recipe is a must-try for lovers of easy, wholesome, plant-based cooking!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 cup canned beans (such as kidney, black, or cannellini), drained and rinsed
- 1 medium carrot, diced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a medium saucepan over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the rice and toast it for 2-3 minutes, stirring frequently, until the grains are lightly golden.
Add the diced carrot, ground cumin, ground paprika, and bay leaf, and stir well to combine.
Pour in the vegetable broth and add the salt and black pepper. Stir everything together and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15 minutes.
After 15 minutes, remove the lid and gently fold in the beans, being careful not to break the grains of rice.
Cover again and cook for an additional 5-7 minutes or until the rice is tender and the liquid is fully absorbed.
Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork, remove the bay leaf, and adjust seasoning if needed.
Garnish with chopped parsley (if using) and serve warm.
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 15.4 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2147 mg | 46% | |
*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.
