Vegetarian Beans and Rice
Turn ordinary weeknight dinners into a flavorful fiesta with this hearty Vegetarian Beans and Rice recipe! Packed with protein-rich black beans, tender long-grain rice, and a medley of vibrant vegetables like onion, bell pepper, and corn, this one-pot wonder is as nutritious as it is delicious. Seasoned with smoky paprika, zesty cumin, and a hint of chili powder, every bite bursts with bold Tex-Mex flavors. Whether you use white or brown rice, this easy-to-make dish comes together in just 40 minutes, making it perfect for busy weeknights. Garnish with fresh cilantro and a squeeze of lime for a refreshing finish. Gluten-free and customizable, this comforting recipe is ideal for health-conscious families or anyone looking for a plant-based meal packed with taste and wholesome ingredients.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced (any color) bell pepper
- 3 cloves, minced garlic
- 1 cup uncooked long-grain white or brown rice
- 2 cups vegetable broth
- 1 15-ounce can, drained and rinsed canned black beans
- 1 14.5-ounce can, with juices canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup frozen corn
- 0.25 cup, chopped (optional, for garnish) fresh cilantro
- 1 medium, cut into wedges (optional) lime
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and bell pepper, and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the uncooked rice to the skillet and stir for 1–2 minutes to lightly toast it.
Pour in the vegetable broth, diced tomatoes (along with their juices), black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then lower the heat to a simmer. Cover with a lid and let it cook for 18–25 minutes, or until the rice is tender and the liquid is absorbed. (Cooking time will vary depending on the type of rice used: white rice cooks faster than brown rice.)
Once the rice is cooked, remove the lid and stir in the frozen corn. Allow it to heat through for 2–3 minutes.
Taste and adjust seasonings as needed.
Serve the beans and rice hot, garnished with chopped fresh cilantro and a squeeze of lime if desired.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 11.0 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1254 mg | 27% | |
*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.
