Very Veggie Rice and Beans
User Reviews
4.5
Very Veggie Rice and Beans
Description
This recipe uses olive oil to sauté diced onion until softened, then adds red bell pepper and shredded carrots, cooking until crisp-tender. Frozen corn and peas are added directly from frozen alongside rinsed canned black beans and precooked white rice. The ingredients meld together in the skillet with cumin and seasoning, creating a warm, earthy base highlighted by the subtle heat from cayenne if used. Fresh green onions and minced cilantro add brightness, while a final splash of lime juice adds acidity and freshness to balance the dish.
The outcome is a wholesome meal with varied textures from tender vegetables, creamy beans, and fluffy rice. It can serve as a vegetarian main or a side to other proteins. The use of multiple veggies adds natural sweetness and color, making it visually appealing and nutritionally diverse.
Leftovers can be stored in the refrigerator for up to a week or frozen for about three months, allowing easy meal prep and reuse. This recipe is flexible in vegetable choices and cooking times, encouraging adaptations based on available produce or preferences.
Ingredients
- 2 to 3 tablespoons olive oil
- 1 onion diced small, large sweet Vidalia
- 1 red bell pepper diced small, large
- 1 to 1 ½ cups carrot shredded
- 1 to ½ cups corn I used frozen and added it straight from the freezer
- 1 cup pea I used frozen and added it straight from the freezer
- black beans drained and rinsed (I use no-salt added, canned
- white rice another cooked rice may be substituted, precooked
- 1 to 2 teaspoons cumin
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- pinch cayenne pepper optional and to taste
- 2 to 3 green onions sliced into thin rounds
- 2 to 4 tablespoons cilantro finely minced, fresh
- 1 tablespoon lime juice
Instructions
- To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 4 minutes, or until it begins to soften; stir occasionally.
- Add the bell pepper, carrots, and cook for about 3 to 4 minutes, or until vegetables are crisp-tender; stir occasionally.
- Add the corn, peas, beans, rice, cumin, salt, pepper, optional cayenne, stir to combine, and cook for about 2 minutes or until warmed through; stir occasionally.
- Add the green onions, cilantro, lime juice, stir to combine, taste and check for seasoning balance and add additional salt, pepper, cumin, etc. if desired.
- Serve immediately.
Notes
- Store leftovers airtight in the refrigerator for up to 1 week or freeze for up to 3 months.
- You can substitute other cooked rice varieties if preferred.
- Frozen vegetables can be added directly without thawing for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 332kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Sodium | 742mg | 31% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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