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
Scale
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
