Description
Very Veggie Rice and Beans is a hearty and nutritious Latin-inspired dish bursting with colorful vegetables, protein-rich beans, and fragrant spices. Perfect as a main course or a side dish, this recipe is packed with flavors from cumin, chili powder, and lime, offering a wholesome and satisfying meal that’s also vegetarian and gluten-free.
Ingredients
Scale
Vegetables and Aromatics
- 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
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
Beans and Grains
- 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
Instructions
- Heat the oil and sauté aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking for 3 to 4 minutes until they soften and develop flavor.
- Add vegetables: Stir in the diced zucchini and corn kernels, continuing to cook for another 3 minutes until the vegetables are tender but still vibrant.
- Incorporate spices and garlic: Add the minced garlic along with the ground cumin, chili powder, and smoked paprika. Stir constantly for about 1 minute until the mixture becomes fragrant, taking care not to burn the garlic.
- Combine beans, rice, and tomatoes: Pour in the drained black beans, kidney beans, cooked rice, and canned diced tomatoes with their juices. Stir everything together evenly to combine all ingredients.
- Simmer and heat through: Cook the mixture for 5 to 7 minutes over medium heat, stirring occasionally to prevent sticking and to allow flavors to meld while heating everything through.
- Finish with fresh elements: Remove the skillet from heat and stir in the freshly chopped cilantro and the juice of one lime to add a bright, fresh note to the dish.
- Serve: Serve this very veggie rice and beans warm as either a satisfying main course or a delicious side dish.
Notes
- This dish can be prepared in advance and reheated for convenient meal prep.
- Top with sliced avocado or shredded cheese for added richness and flavor.
- To boost protein content, consider mixing in cooked chicken or shrimp.
