The Best Veggie Loaded Black Beans and Rice
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
19 mins
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Total Time
29 mins
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Servings
6 Servings
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Calories
254 kcal
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Course
Main Course
The Best Veggie Loaded Black Beans and Rice
Description
The Best Veggie Loaded Black Beans and Rice brings together a hearty combination of black beans and brown rice infused with a vegetable medley and fragrant spices. The black beans are simmered with chili powder, cumin, smoked paprika, and pepper for 20 minutes to develop a rich, layered flavor. Separately, the rice is cooked in vegetable broth with sautéed onion, jalapeno, and red bell pepper, contributing a tender and slightly spicy vegetable texture.
Once the rice is done, fresh spinach and cilantro are stirred in, adding brightness and a slight earthiness that complements the smoky bean base. The final dish offers a pleasing contrast between the soft beans and fluffy rice, accented by the fresh vegetable toppings like avocado, tomato, and extra cilantro.
This wholesome, vegetable-rich recipe suits those seeking a filling vegetarian meal with balanced flavors and textures. It can be served as a main dish or a side, and the use of vegetable broth enhances the overall depth without relying on animal products.
There are no additional notes for preparation or storage provided, so the dish is best served fresh to enjoy the textures and flavors at their peak.
Ingredients
- 15 ounce black beans canned or cooked from scratch, or red beans
- 1 ½ cups vegetable broth Use water if desired. We recommend the broth for extra flavor.
- 1 cup brown rice dry quick cooking
- 1 tablespoon chili powder plus 1 teaspoon, divided
- 1 ½ teaspoon cumin divided
- 1 teaspoon smoked paprika
- 1 teaspoon avocado or extra virgin olive oil or 2 tablespoons vegetable broth
- 1 onion finely chopped, medium
- 1 jalapeno pepper seeded and chopped
- 1 red bell pepper seeds removed and chopped
- 3 garlic minced, cloves
- 3 cups spinach chopped (measure the spinach before chopping)
- ½ cup cilantro chopped
- 1 lime
Toppings
- avocado slices
- tomato slices
- cilantro leaves
Instructions
- Drain and rinse the beans and put them in a medium sauce pan and cover with water. Bring to a boil at high heat, once the water is boiling reduce the heat to simmer. Add 1 tablespoon of chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, and ground pepper to taste and stir well to combine. Simmer for 20 minutes, stirring occasionally. Stir in the salt to taste at the end.
- In a large skillet with a lid, heat the oil, or, 2 tablespoons of vegetable broth if you don’t cook with oil, on medium heat. When the oil/broth is hot, add the onion, bell pepper, and jalapeno and sauté until tender, approximately 5 to 7 minutes. Stir frequently. Pour the 1 and ½ cups of vegetable broth (or water if you're not using broth) over the vegetables and bring to a boil. When the broth is boiling stir in the rice, cover, and reduce the heat to simmer for the amount of time directed on the package. Usually 20 minutes.
- When the rice is done, remove the lid, add the spinach and cilantro and squeeze the whole lime over the rice and beans and stir to combine. Put the lid back on. Let sit for 5 minutes.
- Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and ½ teaspoon of cumin, and grind more sea salt and black pepper on top if desired. Fold the beans and spices into the rice and veggies until well combined. Serve with fresh cilantro, sliced avocado, and tomato slices.
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 254kcal | 13% |
| Carbohydrates | 49g | 16% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 40mg | 2% |
| Potassium | 566mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 2g | 4% |
| Vitamin A | 2719IU | 54% |
| Vitamin C | 38mg | 42% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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