Southwest Veggies Over Brown Rice
Bring bold, vibrant flavors to your table with this Southwest Veggies Over Brown Rice recipe—a wholesome and satisfying meal perfect for weeknights! Loaded with colorful bell peppers, zucchini, red onion, juicy cherry tomatoes, and protein-packed black beans, this dish is seasoned with smoky cumin, chili powder, and paprika for that irresistible Southwestern flair. Nestled over a bed of fluffy brown rice, it’s a nourishing plant-based option that’s both hearty and easy to make. With a prep time of just 15 minutes and customizable garnishes like fresh cilantro and a zesty squeeze of lime, this recipe is perfect for busy, health-conscious cooks craving a delicious and nutritious meal.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 medium, diced zucchini
- 1 medium, diced red onion
- 1 cup (fresh or frozen) corn kernels
- 1 can (15 ounces, drained and rinsed) black beans
- 1 cup, halved cherry tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons paprika
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 whole, cut into wedges for garnish lime
Instructions
Rinse the brown rice under cold water and combine it with 2 cups of water in a medium saucepan. Bring to a boil over high heat, then lower the heat to a simmer. Cover and cook for about 25-30 minutes, or until the rice is tender and the water is absorbed. Set aside and keep warm.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the diced red bell pepper, yellow bell pepper, zucchini, and red onion to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the corn kernels, black beans, and cherry tomatoes. Cook for another 3-4 minutes until the mixture is heated through.
Add the ground cumin, chili powder, paprika, salt, and black pepper. Stir well to coat the vegetables evenly with the spices.
Remove the skillet from heat and sprinkle the chopped fresh cilantro over the vegetables.
To serve, divide the cooked brown rice among serving bowls. Top each bowl with the Southwest vegetable mixture.
Garnish with lime wedges for squeezing over the top just before eating. Enjoy!
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4478 mg | 195% | |
| Total Carbohydrate | 201.6 g | 73% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 43.0 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2326 mg | 49% | |
*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.
