Rice with Beans and Vegetables
Elevate your weeknight dinners with this vibrant and hearty recipe for Rice with Beans and Vegetables! Perfectly seasoned with cumin and paprika, this one-pan dish combines fluffy long-grain rice with nutrient-packed black beans, colorful veggies like bell peppers, carrots, and cherry tomatoes, and a touch of fresh cilantro for a zesty finish. Simmered in rich vegetable broth and finished with lime wedges for a bright citrus twist, this recipe is simple yet satisfying, offering bold flavors and wholesome ingredients in every bite. Ready in just 40 minutes, it's an ideal choice for a quick, healthy, and plant-based meal that’s as comforting as it is delicious. Perfect for meal prep or serving to a crowd, this versatile dish is sure to be a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 15-ounce can canned black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup cherry tomatoes, halved
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large pan over medium heat.
Add the diced onion, red bell pepper, and carrot to the pan. Sauté for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the rice to the pan and stir well to coat each grain with the oil and vegetables.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15 minutes.
After 15 minutes, add the black beans, corn, cherry tomatoes, cumin, paprika, salt, and black pepper.
Stir well to combine all ingredients, then cover the pan again and continue cooking for 10 more minutes until the rice is tender and liquids are absorbed.
Remove the pan from heat and let it sit, covered, for 5 minutes to finish steaming.
Fluff the rice with a fork and stir in the chopped cilantro.
Serve hot, garnished with lime wedges on the side for an extra tangy flavor.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4369 mg | 190% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 34.4 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3650 mg | 78% | |
*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.
