Sweet Spicy Beans and Rice
Get ready to tantalize your taste buds with Sweet Spicy Beans and Rice, a vibrant and balanced dish that flawlessly combines sweet, smoky, and spicy flavors. This hearty recipe features tender long-grain white rice topped with a bold, flavor-packed medley of black beans, kidney beans, and diced tomatoes, seasoned with aromatic spices like cumin, smoked paprika, and chili powder. A drizzle of honey adds a touch of sweetness, while a kick of sriracha brings the heat, making this dish a perfect harmony of bold contrasts. Quick and easy to prepare in under 40 minutes, it's a vegetarian-friendly, protein-rich meal that's as nutritious as it is delicious. Serve it with a sprinkle of fresh cilantro and a wedge of lime for a bright, zesty finish that will keep guests coming back for seconds. Ideal for weeknight dinners or meal prepping, this one-pot wonder is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 1 medium (diced) red bell pepper
- 15 ounces (drained and rinsed) canned black beans
- 15 ounces (drained and rinsed) canned kidney beans
- 14.5 ounces canned diced tomatoes
- 2 tablespoons honey
- 1.5 tablespoons sriracha sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons (chopped) fresh cilantro
- 1 (cut into wedges for serving) 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 cook for about 18-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered.
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until the pepper begins to soften.
Add the drained black beans, kidney beans, and diced tomatoes (with their juices) to the skillet. Stir well.
Mix in the honey, sriracha sauce, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir to combine.
Simmer the mixture over medium heat for 10-12 minutes, stirring occasionally, to allow the flavors to meld together.
Serve the beans mixture over a bed of the cooked rice.
Garnish with chopped fresh cilantro and a squeeze of lime juice. Serve immediately and enjoy!
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 20.0 g | 72% | |
| Total Sugars | 16.5 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1201 mg | 26% | |
*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.
