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Very Veggie Rice and Beans
4.5 from 354 votes

Very Veggie Rice and Beans

Very Veggie Rice and Beans is a hearty skillet dish combining white rice, black beans, and an assortment of vegetables including onion, red bell pepper, shredded carrots, corn, and peas. Seasoned with cumin, salt, pepper, and optional cayenne, and finished with green onions, fresh cilantro, and lime juice, it delivers a vibrant, balanced flavor. The mixture is cooked together until vegetables are tender and heated through, making it a colorful and filling vegetarian meal.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 5
Calories: 332 kcal
Course: Lunch
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. Add the bell pepper, carrots, and cook for about 3 to 4 minutes, or until vegetables are crisp-tender; stir occasionally.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 332

% 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.