Spicy Rice and Beans
Elevate weeknight dinners with this bold and flavorful Spicy Rice and Beans recipe, a one-pot wonder packed with wholesome ingredients and zesty spices. Featuring tender long-grain rice simmered in savory vegetable broth alongside protein-rich black beans and juicy diced tomatoes, this dish is brought to life with the warm, smoky notes of cumin, paprika, and chili powder. Finely chopped jalapeño adds a kick of heat, perfectly balanced by the freshness of optional cilantro and a squeeze of lime. Ready in just 40 minutes, this vegan and gluten-free recipe is as easy as it is satisfying, making it an ideal choice for meal prepping or a quick family dinner. Enjoy this hearty, plant-based meal on its own or pair it with your favorite toppings for a customizable twist!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 medium bell pepper, diced (any color)
- 1 small jalapeño, finely chopped
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 15-ounce can canned black beans, rinsed and drained
- 1 14-ounce can canned diced tomatoes, with juices
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic, diced bell pepper, and chopped jalapeño. Cook for another 2–3 minutes, or until the vegetables are fragrant and slightly softened.
Add the rice to the skillet and stir to coat it in the oil and vegetable mixture.
Pour in the vegetable broth, black beans, and diced tomatoes (with their juices).
Sprinkle in the ground cumin, paprika, chili powder, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 18–20 minutes, or until the rice is tender and the liquid has been absorbed.
Remove from heat and let the dish rest, covered, for 5 minutes.
Fluff the rice with a fork, garnish with chopped cilantro (if using), and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5047 mg | 219% | |
| Total Carbohydrate | 221.6 g | 81% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 34.9 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3476 mg | 74% | |
*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.
