Yellow Rice with Beans
Bright, flavorful, and irresistibly satisfying, Yellow Rice with Beans is the ultimate one-pot dish that’s perfect for weeknight dinners or meal prep. Infused with the warm, earthy tones of turmeric and cumin, this vibrant rice dish is elevated with tender black beans, sweet red bell pepper, and pops of green from frozen peas. Simmered in fragrant chicken or vegetable broth and finished with a fresh squeeze of lime juice and a sprinkle of cilantro, this recipe balances comfort and nutrition in every bite. Ready in just 45 minutes, Yellow Rice with Beans is a versatile and family-friendly option that pairs beautifully with grilled proteins or stands proudly as a hearty vegan main when made with vegetable broth. Easy, healthy, and packed with bold flavors, it’s sure to become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 2 tablespoons olive oil
- 1 item small onion, finely chopped
- 3 item garlic cloves, minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 4 cups chicken or vegetable broth
- 1 15-ounce can canned black beans, drained and rinsed
- 1 cup frozen peas
- 1 item red bell pepper, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 item lime, cut into wedges
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch, then drain well.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic, turmeric, and ground cumin, cooking for 1 minute until the spices are fragrant.
Add the rice to the pot, stirring well to coat it with the oil and spices.
Pour in the chicken or vegetable broth and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes.
After 15 minutes, stir in the black beans, peas, and diced red bell pepper. Cover again and cook for an additional 5 minutes, until the rice is tender and the liquid is absorbed.
Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Season with salt and black pepper to taste, then fluff the rice using a fork.
Garnish with chopped cilantro and serve hot with lime wedges on the side for extra zest.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6622 mg | 288% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 22.4 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2401 mg | 51% | |
*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.
