If you’re craving a dish that’s bursting with color, flavor, and wholesome goodness, you’ve got to try this Very Veggie Rice and Beans Recipe. It’s a vibrant celebration of fresh vegetables mingling with hearty black beans and fluffy rice, creating a satisfying meal that’s as nutritious as it is delicious. Whether you need a quick weeknight dinner or a colorful side for your next gathering, this recipe fits the bill perfectly while packing in layers of texture and zest.
Ingredients You’ll Need
Simple ingredients are the magic behind this Very Veggie Rice and Beans Recipe. Each one adds a unique texture, vibrant color, or bold flavor that brings the dish to life, making the final result both delightful on the plate and nourishing for your body.
- Olive oil: The perfect base to sauté your veggies, adding a subtle richness and helping flavors meld beautifully.
- 1 Sweet Vidalia onion, diced: Brings a mild sweetness that balances the savory elements perfectly.
- 1 red bell pepper, diced: Adds a juicy crunch plus a pop of bright red color that makes this dish so inviting.
- 1/2 cup shredded carrots: Offers natural sweetness and a lovely textural contrast.
- 1/2 cup frozen corn: Little bursts of sweet corn kernels create exciting pops of flavor.
- 1/2 cup frozen peas: These add a tender, fresh bite that brightens each mouthful.
- 1 can (15 oz) cooked black beans, drained and rinsed: The protein powerhouse that adds creaminess and hearty satisfaction.
- 2 cups cooked white rice: Acts as the fluffy canvas that soaks up all those wonderful spices and juices.
- 1 teaspoon cumin: Infuses the dish with warm, earthy undertones reminiscent of bold, comforting flavors.
- 1/4 teaspoon cayenne pepper (optional): For those who like a gentle kick, just enough to brighten the palate.
- Salt and pepper, to taste: Essential for bringing all those flavors into perfect harmony.
- 2 green onions, sliced: A fresh, crisp finish that complements the richness below.
- 1/4 cup fresh cilantro, chopped: Adds herbal brightness and an aromatic punch.
- Juice of 1 lime: The zingy lift that ties the entire dish together with a fresh citrus twist.
How to Make Very Veggie Rice and Beans Recipe
Step 1: Sauté the Onion
Start by heating olive oil over medium heat in a large skillet. Toss in the diced Sweet Vidalia onion and let it cook for 2 to 3 minutes until it’s soft and releasing that irresistible, sweet fragrance. This foundation sets the stage for all the tasty layers to come.
Step 2: Add the Bell Pepper and Carrots
Next, stir in your diced red bell pepper and shredded carrots. These veggies cook for about 3 to 4 minutes until they’re just tender but still holding onto their vibrant color and crunch. It’s all about building that fresh, lively texture in every bite.
Step 3: Mix in Frozen Corn, Peas, Black Beans, and Rice
Now it’s time to invite some more goodness to the party: frozen corn, peas, your rinsed black beans, and already cooked white rice. Stir them all together so the flavors start mingling beautifully within the skillet.
Step 4: Season with Spices
Sprinkle in ground cumin, the optional cayenne pepper, and salt and pepper to taste. Give everything a good stir to evenly distribute that warmth and spice. Let it cook for another 3 to 5 minutes so all those flavors harmonize and your dish is heated through perfectly.
Step 5: Finish with Fresh Herbs and Lime
Remove the skillet from heat and stir in the sliced green onions, fresh chopped cilantro, and the juice of one lime. This final step brightens the dish with fresh, zesty notes that make each forkful taste fresh and exciting.
How to Serve Very Veggie Rice and Beans Recipe
Garnishes
Top your Very Veggie Rice and Beans Recipe with extra chopped cilantro or a sprinkle of shredded cheese if you want to add a creamy touch. A dollop of sour cream or a few slices of avocado can also bring a luscious finish that’s irresistible.
Side Dishes
This rice and beans combo pairs beautifully with a crisp green salad or some warm, soft tortillas. You could also serve it alongside grilled vegetables or a zesty slaw for a meal that’s as balanced as it is delicious.
Creative Ways to Present
For a fun twist, serve this dish in hollowed-out bell peppers as colorful edible bowls. Or spread it over crisp tostada shells for a crunchy, handheld delight. The versatility of the Very Veggie Rice and Beans Recipe means it shines in so many presentations.
Make Ahead and Storage
Storing Leftovers
Cool leftover Very Veggie Rice and Beans completely before transferring to an airtight container. It will keep well in the fridge for up to 4 days, making it an easy go-to for meal prep or next-day lunches.
Freezing
This dish freezes wonderfully. Portion it out into freezer-safe containers or bags, leaving room for expansion. It can be stored in the freezer for up to 3 months, perfect for quick, nourishing meals when you’re short on time.
Reheating
Reheat your Very Veggie Rice and Beans gently in a skillet over medium-low heat or microwave in short bursts, stirring occasionally to ensure it warms evenly without drying out. A splash of water or a drizzle of olive oil can help maintain its moisture.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and more fiber, making the dish even heartier. Just be sure your brown rice is fully cooked before mixing it in, as it takes longer to prepare than white rice.
Is this recipe vegan?
Yes, this Very Veggie Rice and Beans Recipe is naturally vegan. It relies on fresh vegetables, beans, and rice, so it’s perfect for plant-based diets. You can easily keep it vegan by using plant-based garnishes.
Can I add other vegetables to this recipe?
Definitely. Feel free to toss in diced zucchini, chopped spinach, or even mushrooms. The beauty of this dish is its flexibility—just adjust cooking times to ensure everything stays tender yet vibrant.
How spicy is this dish?
The level of spice is easily controlled by the cayenne pepper, which is optional. Leave it out to keep the dish mild or add more for a bolder kick. The warm cumin tone complements the spices beautifully either way.
What can I serve with this as a protein?
While the black beans offer plenty of protein, you could serve the dish alongside grilled chicken, fish, or tofu for extra protein options. It’s a versatile base that pairs well with many additions.
Final Thoughts
This Very Veggie Rice and Beans Recipe is such a joy to make and eat, bringing together simple ingredients into something truly special. Whether you’re a veggie lover or just looking for a quick, hearty meal, this recipe delivers freshness, comfort, and vibrant flavor in every bite. Give it a try—you might just discover your new favorite weeknight dinner!
Print
Very Veggie Rice and Beans Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 to 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and wholesome Very Veggie Rice and Beans dish packed with fresh vegetables, black beans, and flavorful spices. This quick and easy recipe comes together in just 15 minutes, making it a perfect weeknight meal that’s nutritious and satisfying.
Ingredients
Vegetables and Aromatics
- 1 Sweet Vidalia onion, diced
- 1 red bell pepper, diced
- 1/2 cup shredded carrots
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
Others
- Olive oil (about 1-2 tablespoons)
- 1 can (15 oz) cooked black beans, drained and rinsed
- 2 cups cooked white rice
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- Juice of 1 lime
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
- Sauté the onion: Add the diced sweet Vidalia onion and cook for 2–3 minutes until it becomes soft and fragrant, creating a flavor base.
- Add bell pepper and carrots: Stir in the diced red bell pepper and shredded carrots; cook for 3–4 minutes until they become just tender while retaining some crunch.
- Add frozen veggies and beans: Mix in the frozen corn, peas, drained black beans, and cooked white rice into the skillet.
- Season and heat through: Sprinkle cumin, optional cayenne pepper, salt, and pepper over the mixture. Stir well and cook for an additional 3–5 minutes until everything is heated through and the flavors meld.
- Finish with fresh ingredients: Remove the skillet from heat, then stir in sliced green onions, chopped cilantro, and fresh lime juice to add brightness and freshness.
- Serve warm: Dish out the veggie rice and beans warm and enjoy this colorful and nutritious meal.
Notes
- For a spicier dish, increase the cayenne pepper according to taste.
- Use brown rice instead of white rice for added fiber and a nuttier flavor.
- Can easily be adapted to vegan by ensuring the rice and cooking oil used are plant-based.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding a squeeze of lime just before serving enhances the flavors significantly.
