Spicy Barley and Rice
Elevate your weeknight meal routine with this vibrant and satisfying Spicy Barley and Rice dish! Combining nutty barley and tender long-grain rice, this recipe delivers a hearty base infused with bold flavors from cumin, smoked paprika, and chili powder. A medley of sautéed onions, bell peppers, jalapeño, and garlic creates a fragrant foundation, while black beans and sweet corn add wholesome texture and a pop of color. Finished with fresh cilantro and tangy lemon or lime juice, this one-pot wonder is as comforting as it is flavorful. Perfect for spice lovers, this vegetarian and dairy-free recipe can easily be customized with additional heat from red pepper flakes. Ready in under an hour, it's a convenient yet exciting option for dinner—and even better as leftovers the next day!
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Recipe Information
Ingredients
- 1 cup barley
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 5 cups vegetable broth
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons lemon or lime juice
- 0.5 teaspoon red pepper flakes (optional, for extra heat)
Instructions
Rinse the barley and rice under cold water until the water runs clear. Set aside.
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic, diced red bell pepper, and chopped jalapeño to the pot. Cook for 2-3 minutes, stirring frequently.
Stir in the ground cumin, smoked paprika, chili powder, and sea salt. Cook the spices for about 1 minute to release their aromas.
Add the rinsed barley and rice to the pot, stirring to combine everything evenly.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the barley and rice are tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
Add the black beans and frozen corn to the pot, stirring to combine. Cook for an additional 5 minutes to heat through.
Check for seasoning and adjust with more salt or chili powder if desired.
Stir in the chopped cilantro and lemon or lime juice just before serving.
Optional: Garnish with a sprinkle of red pepper flakes for extra heat.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 12.1 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1119 mg | 24% | |
*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.
