Spicy Beans N Rice
Transform your weeknight dinner routine with this bold and flavorful Spicy Beans N Rice recipe, a one-pan comfort meal that's as nourishing as it is delicious. This protein-packed dish combines tender white rice with simmered black beans, juicy diced tomatoes, and a zesty mix of spices like cumin, smoked paprika, and chili powder for a fiery kick. Sautéed onions, red bell peppers, and garlic elevate the flavors, while optional fresh cilantro and a squeeze of lime juice add a refreshing finish. Ready in just 40 minutes and perfectly balanced, this vegan-friendly meal is ideal for busy nights or meal prep, making it a go-to option for a quick, satisfying, and hearty dinner. Enjoy it as a standalone dish or pair it with your favorite toppings!
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 3 cloves, minced garlic
- 15 ounces, drained and rinsed canned black beans
- 14 ounces canned diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (optional) fresh cilantro
- 1 medium, cut into wedges (optional) lime
Instructions
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté for 3-4 minutes, or until the vegetables soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the black beans, diced tomatoes (with their juices), and vegetable broth to the skillet. Stir well to combine.
Season the mixture with ground cumin, smoked paprika, chili powder, cayenne pepper, salt, and black pepper. Stir to evenly distribute the spices.
Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally, until the flavors meld and the mixture thickens slightly.
Remove the skillet from heat. Taste and adjust seasonings as needed.
To serve, spoon a portion of the cooked rice onto a plate or into a bowl. Top with the spicy bean mixture.
Garnish with fresh cilantro and a squeeze of lime juice, if desired.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 902 mg | 39% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 7.4 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 972 mg | 21% | |
*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.
