Very Veggie Rice and Beans Recipe
Get ready for a burst of color, flavor, and wholesome comfort with Very Veggie Rice and Beans. This easy, cheerful recipe comes together in just 25 minutes, packs in loads of fiber-rich veggies, hearty beans, and perfect brown rice—all jazzed up with warm Mexican-inspired spices and a splash of zesty lime. Whether you’re craving a filling vegan main, a punchy side, or prepping your lunches for the week, Very Veggie Rice and Beans delivers every time. It’s a nutritious, family-pleasing dish you’ll keep coming back to for both convenience and big, bold taste.
Ingredients You’ll Need
Don’t you love when the tastiest dishes are also the simplest? Every ingredient in Very Veggie Rice and Beans brings something special—crunch, color, warmth, or creaminess—and together, they create a bowl full of satisfaction. Here’s what you’ll need, with a few tips to help each element shine.
- Olive oil: Adds richness and helps sauté the veggies to tender perfection.
- Onion (1 medium, diced): Start your flavor base with sweet, aromatic onion.
- Red bell pepper (1, diced): For a pop of color and natural sweetness.
- Zucchini (1, diced): Brings moisture and gentle bite that pairs beautifully with the beans.
- Corn kernels (1 cup, fresh, frozen, or canned): Sweet corn adds a burst of sunshine to each forkful.
- Garlic (3 cloves, minced): Lifts the flavors—don’t skimp!
- Ground cumin (1 teaspoon): Offers earthy warmth and that classic rice-and-beans aroma.
- Smoked paprika (1/2 teaspoon): Smokiness turns up the savory complexity.
- Chili powder (1/2 teaspoon): Balances mild heat and depth.
- Salt (1/4 teaspoon): Essential for bringing all the flavors into harmony.
- Black pepper (1/8 teaspoon): A subtle kick for rounding out the spice blend.
- Black beans (1 can, 15 ounces, drained and rinsed): Creamy, protein-rich body to the recipe.
- Kidney beans (1 can, 15 ounces, drained and rinsed): Offers a contrast in color and flavor to the black beans.
- Brown rice (3 cups, cooked): Hearty, chewy, and filling—perfect for soaking up salsa and spices.
- Salsa (1/2 cup): Adds tang, spice, and moisture—pick your favorite chunky or smooth.
- Fresh cilantro (1/4 cup, chopped): Bright, herbal finish that livens every bite.
- Lime juice (from 1 lime): A squeeze of citrus just before serving wakes up the whole dish.
How to Make Very Veggie Rice and Beans
Step 1: Sauté Your Base Veggies
Start by heating the olive oil in a large skillet over medium heat. Add in your diced onion and red bell pepper, and cook for about 4 minutes, stirring now and then, until they’re softened and just starting to get a little golden around the edges. This base sets the tone for all those delicious layers in Very Veggie Rice and Beans.
Step 2: Add Zucchini and Corn
Next, stir in the diced zucchini and corn kernels. Keep everything moving in the skillet for another 3 minutes. You’ll notice the zucchini loses some of its raw edge and the corn picks up a bit of color, turning even sweeter and more vibrant.
Step 3: Stir in the Spices and Garlic
Now for the fragrant moment! Add the garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to coat the veggies. Let those spices toast for just a minute—they’ll become wonderfully aromatic, which tells you they’re ready.
Step 4: Add Beans, Rice, and Salsa
Pour in the drained black beans and kidney beans, then add the cooked brown rice and your favorite salsa. Stir everything together so the flavors meld. Let the mixture heat through for about 3 to 4 minutes. This is when Very Veggie Rice and Beans transforms into a cohesive, colorful medley.
Step 5: Finish with Freshness
Remove the skillet from the heat. Stir in the chopped cilantro and squeeze the juice from one fresh lime all over the top. Taste and add extra salt or lime if you like. Your Very Veggie Rice and Beans is officially ready to serve—warm, lively, and entirely satisfying!
How to Serve Very Veggie Rice and Beans
Garnishes
You can have so much fun with toppings for Very Veggie Rice and Beans! A sprinkle of extra chopped cilantro always looks beautiful, but you could also try sliced green onions, diced avocado, or a handful of crumbled tortilla chips for crunch. Lime wedges on the side are always welcome for those who want a zingy boost.
Side Dishes
While Very Veggie Rice and Beans is hearty enough to be a meal on its own, a few thoughtful sides can turn dinner into a feast. Serve it with warm corn tortillas, a crisp green salad, or roasted sweet potatoes. For a little extra protein, pile on grilled tofu or some spiced tempeh—the possibilities are endless and endlessly delicious!
Creative Ways to Present
Try stuffing the rice and beans mixture into bell pepper halves and baking until the peppers are tender. Or, pile it into lettuce cups for a light, crunchy twist. Planning for a picnic or party? Spoon Very Veggie Rice and Beans into jars for cute, portable servings that show off all those layers. Kids especially love the DIY taco bowl approach!
Make Ahead and Storage
Storing Leftovers
Leftovers are a dream with Very Veggie Rice and Beans. Simply let the dish cool to room temperature before transferring it into airtight containers. In the fridge, it keeps beautifully for up to 4 days, letting the flavors meld and deepen each day.
Freezing
This recipe freezes like a champ! Portion cooled rice and beans into freezer-safe bags or containers and stash them for up to 2 months. When you’re ready for a quick meal, just thaw overnight in the fridge, and you’ll have the makings of a delicious lunch or dinner ready to go.
Reheating
To reheat, use the microwave for single servings (cover to trap moisture), or warm larger amounts in a skillet over medium heat. Add a splash of water or extra salsa if the dish needs loosening up. Stir gently as it heats to ensure even warmth and perfect texture.
FAQs
Can I substitute other beans or rice varieties?
Absolutely! Try pinto beans, chickpeas, or a combination for fun textures, and swap in white rice, quinoa, or even farro if that’s what you have on hand. Very Veggie Rice and Beans is wonderfully flexible.
Is this recipe spicy?
Very Veggie Rice and Beans has a mild kick thanks to the chili powder and salsa, but you can go for a milder or hotter salsa based on your preference. Add a pinch of cayenne for more heat or keep it mild for kids.
How can I boost the protein?
For an extra protein punch, mix in diced cooked chicken or tofu just before serving. Even a fried egg on top is delicious. The recipe is already hearty, but it’s easy to make it even more filling if you want!
Can I serve this cold?
Yes! This dish is fantastic cold as a rice and bean salad—just skip reheating and toss with a little more lime juice and cilantro. Pack it for a picnic or lunchbox for a flavorful meal on the go.
Is Very Veggie Rice and Beans suitable for meal prep?
It absolutely shines as a meal prep star. Make a batch in advance, portion into containers, and you’ve got balanced, nutritious meals ready for the week—hot or cold!
Final Thoughts
Whether you need a nourishing main, a satisfying lunch, or a vibrant side, Very Veggie Rice and Beans might just become your new favorite. Give it a try, experiment with toppings, and enjoy all that wholesome, veggie-forward flavor with every bite!
Print
Very Veggie Rice and Beans Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A flavorful and nutritious dish, this Very Veggie Rice and Beans recipe is a satisfying blend of vegetables, beans, and spices served over brown rice. Perfect for a quick and healthy meal.
Ingredients
Vegetable Mix:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 3 cloves garlic, minced
Seasonings:
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Additional Ingredients:
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 3 cups cooked brown rice
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
Instructions
- Prepare Vegetable Mix: Heat olive oil in a skillet and sauté onion and bell pepper. Add zucchini, corn, and garlic; cook until tender.
- Add Seasonings: Stir in cumin, smoked paprika, chili powder, salt, and pepper; cook until fragrant.
- Combine Ingredients: Mix in black beans, kidney beans, brown rice, and salsa; heat through.
- Finish and Serve: Remove from heat, stir in cilantro and lime juice, adjust seasoning, and serve warm.
Notes
- You can substitute quinoa or white rice for brown rice.
- For added protein, include diced cooked chicken or tofu.
- This dish is suitable for meal prep and can be enjoyed cold as a salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 6g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
