If you’re hungry for a hearty, wholesome meal that brings bright colors and vibrant flavors to your table, Very Veggie Rice and Beans is about to become your new weeknight champion. Bursting with fresh vegetables, two kinds of beans, and savory spices, this dish isn’t just nourishing—it’s ridiculously easy and endlessly flexible. Whether you serve it hot for dinner, pack it for lunch, or enjoy the leftovers for a quick snack, Very Veggie Rice and Beans satisfies every craving and leaves you feeling good about what’s in your bowl.

Very Veggie Rice and Beans Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Very Veggie Rice and Beans lies in its simplicity: every ingredient pulls its weight, creating a medley of textures and tastes that’s comforting, colorful, and utterly crave-worthy. Here’s what you’ll need, along with a few tips to make the most of each component.

Olive oil: Adds a touch of richness and helps sauté the veggies to sweet perfection.
Onion (diced): The foundation of flavor, savory and aromatic from the very start.
Red bell pepper (diced): Injects sweetness and vibrant color—any color bell pepper works, but red is classic here!
Zucchini (diced): Brings tender bites and a hint of garden freshness you’ll love.
Corn kernels (fresh or frozen): Pops of sweet crunch balance out the earthier flavors—no need to thaw frozen kernels.
Garlic (minced): Releases deep, savory notes when sautéed—don’t skip!
Ground cumin: Delivers warm depth and a gentle smokiness pivotal to the dish’s personality.
Chili powder: Adds a subtle gentle heat and beautiful color.
Smoked paprika: For that lovely, lingering smokiness that makes Very Veggie Rice and Beans so irresistible.
Black beans (drained and rinsed): Creamy and hearty—an essential protein punch.
Kidney beans (drained and rinsed): Their bold flavor and shape add satisfying variety to each bite.
Cooked rice (white or brown): The comforting base—choose whichever rice you love most or have leftover.
Diced tomatoes (with juices): Creates a touch of tang and just enough saucy goodness to pull it all together.
Salt: Simple but important, to round out and enhance every flavor.
Black pepper: For a touch of background heat and sharpness.
Fresh cilantro (chopped): A fresh, citrusy finish—stir in right before serving for maximum fragrance.
Lime juice: A squeeze of brightness that ties it all up just before you dig in.

How to Make Very Veggie Rice and Beans

Step 1: Sauté the Base Vegetables

Start by heating olive oil in your biggest, deepest skillet over medium heat. Once it’s shimmering, toss in the diced onion and red bell pepper. Let them cook for about 3 to 4 minutes until they’re softened and just starting to get golden—this is where those savory, sweet flavors really start unfolding and set the stage for the rest of your Very Veggie Rice and Beans.

Step 2: Add Zucchini and Corn

Next, stir in your diced zucchini and corn kernels. Keep the veggies moving in the pan, and let them cook another 3 minutes. The zucchini should become just a little tender and the corn will get even sweeter. You’ll see a beautiful rainbow forming and your kitchen will start smelling amazing!

Step 3: Spice It Up

Now comes the magic: sprinkle in the minced garlic, ground cumin, chili powder, and smoked paprika. Stir for about a minute until everything is wonderfully fragrant. This is the moment where Very Veggie Rice and Beans gets its soul! The garlic and spices bloom in the hot oil, creating the irresistible base that ties all the veggies and beans together.

Step 4: Make It a Meal

It’s time to bring it all together. Pour in your black beans, kidney beans, cooked rice, diced tomatoes (with their juices!), salt, and black pepper. Give everything a thorough stir, making sure to coat the rice and beans with every bit of those glorious spices. Cook for 5 to 7 minutes, stirring occasionally, until it’s heated through and perfectly blended. If it looks dry, feel free to splash in a bit of water to loosen things up.

Step 5: Finish Fresh

Now for the finishing touches: remove the skillet from the heat and stir in your chopped fresh cilantro and a generous squeeze of lime juice. This is where everything comes alive. The lime makes each flavor pop, while the cilantro provides a fresh, green finish that makes Very Veggie Rice and Beans truly sing. Serve warm and soak up every bite!

How to Serve Very Veggie Rice and Beans

Garnishes

Garnishing is where you can have plenty of fun. Sprinkle more chopped cilantro for a burst of color and freshness, scatter creamy avocado slices or cubes for richness, or add a handful of shredded cheese if you’re not keeping things vegan. A few lime wedges on the side invite everyone to add that final, zippy touch. For a little crunch, toss crushed tortilla chips or pepitas on top—trust me, you can’t go wrong!

Side Dishes

Very Veggie Rice and Beans is definitely hearty enough to stand on its own, but it’s also right at home alongside simple side salads, roasted sweet potatoes, or crisp coleslaw. Pair it with warm tortillas, homemade salsa, or even a dollop of sour cream for a full-on feast. If you want to up the protein, toss in cooked chicken or shrimp—totally optional, always delicious!

Creative Ways to Present

This dish shines beyond the bowl: try spooning Very Veggie Rice and Beans into bell pepper halves for baked stuffed peppers, tuck it inside burritos or tacos, or layer it as a hearty base in a colorful grain bowl with extra veggies and greens. It’s also a perfect candidate for mason jar salads—just layer rice and beans at the bottom, then veggies, with garnishes on top, ready to shake and enjoy anywhere!

Make Ahead and Storage

Storing Leftovers

Leftovers are a dream with this recipe! Once cooled, transfer your Very Veggie Rice and Beans into an airtight container and place it in the fridge. It’ll keep beautifully for up to four days, making it ideal for meal prep or quick, no-fuss lunches through the week.

Freezing

If you want to bank some comfort food for the future, let the rice and beans cool completely and portion them into freezer-safe containers or resealable bags. Label and date for easy reference. When you’re ready for a quick meal, just thaw overnight in the fridge or reheat straight from frozen with a splash of water or broth in a saucepan.

Reheating

Warming up leftover Very Veggie Rice and Beans is easy—simply microwave individual portions with a splash of water or veggie broth to keep things moist, or reheat larger batches in a skillet over medium heat. Stir occasionally and, if needed, add a touch more lime or cilantro to refresh those flavors. It’s just as tasty (dare I say, even better!) the next day.

FAQs

Can I use other beans or vegetables in Very Veggie Rice and Beans?

Absolutely—Very Veggie Rice and Beans is endlessly customizable! Feel free to swap in pinto beans, chickpeas, or cannellini beans. Mix up the veggies, too: carrots, spinach, peas, or whatever you have on hand are all fair game.

Can I make this recipe vegan?

Yes! The base recipe is naturally vegan as long as you skip optional cheese garnish. If you want extra creaminess, a dollop of dairy-free yogurt or a sprinkle of vegan cheese tastes terrific.

What kind of rice works best?

You can use white or brown rice, depending on your preference—or even quinoa for a protein boost. Day-old rice works especially well, since it’s less sticky and absorbs flavors beautifully.

How can I make Very Veggie Rice and Beans spicier?

If you’re a heat seeker, toss in a diced jalapeño with the onions and peppers, sprinkle in some crushed red pepper flakes, or add a dash of your favorite hot sauce right before serving.

Is this recipe gluten-free?

Yes, Very Veggie Rice and Beans is naturally gluten-free, so it’s a wonderful option for anyone following a gluten-free diet. Just double-check that your chili powder and spices are certified gluten-free if cross-contamination is a concern.

Final Thoughts

If you’re looking for a colorful, satisfying, and downright delicious addition to your meal rotation, you simply can’t go wrong with Very Veggie Rice and Beans. It’s nourishing, versatile, and packed with all the good stuff—so grab your skillet and get cooking! I can’t wait to hear how you make it your own.

Very Veggie Rice and Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A hearty and flavorful dish combining rice, beans, and an array of colorful vegetables, this Very Veggie Rice and Beans recipe is a nutritious and satisfying meal that’s easy to make. Perfect for a quick weeknight dinner or as a side dish for a larger gathering.

Ingredients

Scale

Main Ingredients:

1 tablespoon olive oil
1 small onion (diced)
1 red bell pepper (diced)
1 zucchini (diced)
1 cup corn kernels (fresh or frozen)
3 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 (15-ounce) can black beans (drained and rinsed)
1 (15-ounce) can kidney beans (drained and rinsed)
3 cups cooked rice (white or brown)
1 (14.5-ounce) can diced tomatoes (with juices)
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish:

2 tablespoons fresh cilantro (chopped)
juice of 1 lime

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Instructions

Heat olive oil: In a large skillet over medium heat.
Cook vegetables: Add onion and bell pepper, then zucchini and corn.
Season: Add garlic, cumin, chili powder, and smoked paprika.
Add beans and rice: Stir in black beans, kidney beans, cooked rice, and diced tomatoes.
Final touches: Season with salt and pepper, cook until heated through.
Finish and serve: Remove from heat, stir in cilantro and lime juice. Serve warm.