Zippy Beans and Rice
Bring vibrant flavors to your table with this quick and hearty Zippy Beans and Rice recipe that's perfect for weeknight dinners or meal prep. Loaded with protein-rich black and kidney beans, aromatic spices like cumin and paprika, and a zesty kick of cayenne pepper, this dish delivers bold flavors in just 40 minutes. Sautéed onion, garlic, and green bell pepper form a savory base, while a splash of vegetable broth ensures a saucy, satisfying texture. Served over a bed of fluffy white or nutty brown rice and finished with optional fresh cilantro and lime wedges, this one-pot wonder is vegan, gluten-free, and endlessly customizable. Whether you're looking for a comforting plant-based meal or a protein-packed side, Zippy Beans and Rice is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 1 medium, diced green bell pepper
- 3 minced garlic cloves
- 15 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned black beans
- 15 ounces, drained and rinsed canned kidney beans
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable broth
- 3 cups cooked white or brown rice
- 0.25 cup, chopped (optional) fresh cilantro
- 4 slices lime wedges
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and green bell pepper to the skillet. Sauté for 5-7 minutes, or until softened and slightly translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the canned diced tomatoes (with their juice), black beans, and kidney beans to the pan. Stir to combine.
Season the mixture with chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to evenly distribute the spices.
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes, stirring occasionally.
Taste and adjust seasonings as needed. If the mixture starts to thicken too much, add a splash of vegetable broth or water to maintain a saucy consistency.
To serve, spoon the hot bean mixture over a bed of cooked white or brown rice.
Garnish with fresh chopped cilantro, if desired, and serve with lime wedges for a zesty finish.
Nutrition Facts
Calories |
2537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6046 mg | 263% | |
| Total Carbohydrate | 426.6 g | 155% | |
| Dietary Fiber | 92.6 g | 331% | |
| Total Sugars | 33.7 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 703 mg | 54% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 5950 mg | 127% | |
*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.
