Romano Rice and Beans
Elevate your weeknight dinner game with this hearty and flavorful Romano Rice and Beans recipe. Packed with protein-rich Romano beans and perfectly seasoned with bold spices like cumin and smoked paprika, this one-pot dish delivers comfort and nutrition in every bite. Long-grain white rice is simmered in savory vegetable broth alongside vibrant diced tomatoes, creating a fluffy, flavor-infused base. A fresh finish of parsley, cilantro, and a squeeze of lime adds a zesty, herbaceous touch that ties it all together. Ready in just 40 minutes, this crowd-pleaser makes a satisfying vegetarian meal that’s both budget-friendly and packed with pantry staples. Perfect for busy nights, meal prep, or anyone craving a wholesome bowl of goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 15-ounce can canned Romano beans, drained and rinsed
- 1 14-ounce can diced tomatoes, with juices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Heat the olive oil in a large skillet or medium pot over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rice to the pot and sauté for 2 minutes, stirring frequently, to toast the grains lightly.
Pour in the vegetable broth, stirring to deglaze the pan, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the rice simmer for 15 minutes.
Stir in the Romano beans, diced tomatoes (with their juices), cumin, smoked paprika, oregano, salt, and black pepper.
Allow the mixture to simmer gently for an additional 10 minutes, stirring occasionally, until the rice is tender and the flavors meld together.
Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to fully develop.
Fluff the rice with a fork and stir in the chopped parsley and cilantro for a fresh and vibrant finish.
Serve warm, topped with additional herbs if desired, and garnish with lime wedges for a zesty kick.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 26.3 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2231 mg | 47% | |
*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.
