Looking for a vibrant, nutritious meal that’s as easy to make as it is delicious? Look no further than our Very Veggie Rice and Beans! Packed with wholesome ingredients and bursting with flavor, this vegan dish is perfect for busy weeknights or meal prep. In just 30 minutes, you can whip up a colorful bowl of goodness that will leave your taste buds dancing and your belly satisfied. Whether you’re a seasoned chef or a kitchen novice, this recipe is sure to impress. Ready to dive into a world of flavors? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup brown rice
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 1 cup of brown rice, 2 cups of vegetable broth, 1 can of black beans (rinsed and drained), 1 diced bell pepper, 1 chopped onion, 2 minced garlic cloves, 1 teaspoon of cumin, salt and pepper to taste, and fresh cilantro for garnish.
- In a medium saucepan, combine the brown rice and vegetable broth. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the rice is cooking, heat a large skillet over medium heat. Add a splash of water or a small amount of oil to the skillet, then add the chopped onion and diced bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.
- Add the minced garlic and cumin to the skillet. Stir well and cook for an additional 1-2 minutes, until the garlic is fragrant.
- Next, add the rinsed and drained black beans to the skillet. Stir to combine and cook for another 3-4 minutes, allowing the beans to heat through.
- Once the rice is done resting, fluff it with a fork and then add it to the skillet with the vegetable and bean mixture. Gently stir to combine all the ingredients, ensuring the rice is evenly mixed with the veggies and beans.
- Season the mixture with salt and pepper to taste. If desired, you can add a splash of lime juice for extra flavor.
- To serve, divide the Very Veggie Rice and Beans among four plates or bowls. Garnish with fresh cilantro for a burst of color and flavor.
- Enjoy your delicious and nutritious vegan meal!
Tips
- Prep Ahead: To save time, chop your vegetables and rinse the beans ahead of time. This way, you can quickly throw everything together when you're ready to cook.
- Customize Your Veggies: Feel free to add or substitute other vegetables like zucchini, corn, or spinach based on what you have on hand. The more colorful, the better!
- Rinse Your Beans: Always rinse canned beans to remove excess sodium and improve their flavor. This simple step can make a big difference!
- Add Some Heat: If you like a little spice, consider adding diced jalapeños or a pinch of cayenne pepper to the skillet when sautéing the vegetables.
- Flavor Boost: A splash of lime juice just before serving can brighten up the dish and enhance the flavors even more. Don’t skip this step!
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave for a quick meal.
- Garnish for Greatness: Fresh cilantro not only adds a pop of color but also a burst of fresh flavor. Don’t be shy with the garnish!Enjoy your cooking adventure with this delightful recipe!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
