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
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.
Notes
- This dish can be made ahead and reheated for meal prep.
- Top with avocado or shredded cheese for added flavor.
- For more protein, mix in cooked chicken or shrimp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Latin-Inspired, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
