If you’re on the hunt for a meal that’s vibrant, nourishing, and downright delicious, then you have to try this Very Veggie Rice and Beans Recipe. It’s a colorful medley of fresh veggies, hearty beans, and fluffy rice all tossed together with spices and fresh lime juice that make each bite sing with flavor. Whether you’re looking for a quick weeknight dinner or a wholesome side dish, this recipe delivers a perfectly balanced combo of textures and tastes that feels both comforting and exciting. Getting a serving of your daily veggies has never been tastier or easier!
Ingredients You’ll Need
The beauty of the Very Veggie Rice and Beans Recipe lies in its simple yet essential ingredients. Each one brings a unique touch—whether it’s sweetness, crunch, creaminess, or a fragrant pop of herbs—that comes together into a harmonious dish bursting with color and sunshine.
- Olive oil: The base for sautéing, it adds a subtle fruity warmth and helps carry the flavors.
- 1 Sweet Vidalia onion, diced: Offers natural sweetness and a tender bite when cooked.
- 1 red bell pepper, diced: Adds vibrant color and a mild, crisp flavor.
- 1/2 cup shredded carrots: Introduces a gentle earthiness and a touch of crunch.
- 1/2 cup frozen corn: Sweet bursts of texture that play nicely with the rest of the veggies.
- 1/2 cup frozen peas: For pops of brightness and a hint of natural sweetness.
- 1 can (15 oz) cooked black beans, drained and rinsed: Protein-packed and creamy, making the dish hearty.
- 2 cups cooked white rice: The fluffy, mild base that absorbs all the wonderful spices and juices.
- 1 teaspoon cumin: Adds warm, earthy undertones essential for depth of flavor.
- 1/4 teaspoon cayenne pepper (optional): A gentle kick for those who love a little heat.
- Salt and pepper, to taste: The fundamental seasoning that brings everything together.
- 2 green onions, sliced: Fresh, mellow oniony crunch to finish.
- 1/4 cup fresh cilantro, chopped: Bright, herbaceous notes that elevate the whole dish.
- Juice of 1 lime: A zesty, tangy spark that lifts all the flavors beautifully.
How to Make Very Veggie Rice and Beans Recipe
Step 1: Warm Up the Olive Oil
Start by heating your olive oil in a large skillet over medium heat. This step is the foundation for welcoming all the flavors to come together. The gentle warmth allows the vegetables to soften and release their natural sweetness without burning.
Step 2: Sauté the Sweet Vidalia Onion
Next, toss in your diced Vidalia onion and cook it for about 2 to 3 minutes, stirring occasionally. As it softens and becomes fragrant, the kitchen fills with a lovely aroma promising something delicious is underway.
Step 3: Add Bell Pepper and Carrots
Now, stir in the diced red bell pepper and shredded carrots. Cook them together for 3 to 4 minutes until they’re just tender but retain some crunch. Their vibrant color and texture add a fresh, lively feel that makes the dish so exciting to eat.
Step 4: Combine Corn, Peas, Beans, and Rice
Introduce the frozen corn and peas, then the rinsed black beans and cooked white rice. This is where your dish transforms into the wonderfully textured medley that the Very Veggie Rice and Beans Recipe promises — creamy beans, sweet veggies, and fluffy rice mixing perfectly.
Step 5: Season and Heat Through
Sprinkle the cumin, cayenne pepper (if using), salt, and pepper over the mixture. Stir everything thoroughly and let it cook for another 3 to 5 minutes so the spices can meld and the dish heats through evenly. This step layers in depth and a little bit of excitement if you add the cayenne.
Step 6: Finish with Freshness
Remove the skillet from heat and stir in the sliced green onions, chopped cilantro, and the juice of one lime. These fresh ingredients brighten the dish and add a hint of tangy zing, making every bite lively and satisfying.
Step 7: Serve and Enjoy
Serve your Very Veggie Rice and Beans Recipe warm and be ready for all the compliments – this dish is a winner for any occasion!
How to Serve Very Veggie Rice and Beans Recipe
Garnishes
To elevate your serving game, sprinkle a few extra cilantro leaves on top or add a dollop of sour cream or Greek yogurt for creaminess. A few thin slices of avocado can make it even richer and create a stunning presentation that’s as tasty as it looks.
Side Dishes
This recipe pairs beautifully with crispy baked plantains, a fresh green salad, or some crunchy tortilla chips to scoop up every last bite. It’s also fantastic alongside grilled chicken or fish if you want to add some protein without overwhelming these bright, vegetable-forward flavors.
Creative Ways to Present
For a fun twist, try stuffing the rice and beans into warm tortillas or bell pepper halves for veggie boats. You could also serve it over a bed of greens for a hearty salad or even atop roasted sweet potatoes for a vibrant and wholesome meal that delights the eyes and palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s rare!), store them in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, making it just as delicious reheated as freshly made.
Freezing
This Very Veggie Rice and Beans Recipe freezes really well. Portion it into freezer-safe containers or bags, and it will keep for up to 3 months. Just thaw overnight in the fridge before reheating to preserve the texture and freshness.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally and adding a splash of water or broth if needed to keep it moist. You can also microwave it covered in short bursts, stirring in between for even heating. Don’t forget a squeeze of fresh lime again after warming—it brings back that zesty freshness!
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and more chew, plus extra fiber. Just make sure it’s fully cooked before mixing it in since brown rice takes longer to prepare.
Is this recipe vegan?
Yes, the Very Veggie Rice and Beans Recipe is completely plant-based and vegan-friendly. It’s a fantastic option for anyone avoiding animal products while still craving something hearty and flavorful.
Can I add other vegetables?
Definitely! Feel free to mix in your favorites like zucchini, spinach, or mushrooms. Just add them during the sauté steps where appropriate so they cook perfectly.
How spicy is the dish with cayenne pepper?
The cayenne adds just a gentle warmth, not overpowering heat. If you prefer a milder dish, simply leave it out or add less until you find your perfect balance.
What can I use instead of fresh cilantro?
If you’re not a fan of cilantro, try fresh parsley or basil for a different herbal note. While it won’t taste exactly the same, it will still add a wonderful brightness to the dish.
Final Thoughts
You really can’t go wrong with the Very Veggie Rice and Beans Recipe. It’s straightforward, bursting with fresh flavors, and packed with wholesome ingredients that make it a fantastic everyday meal. Give it a try—you might just find your new favorite way to enjoy veggies and beans in one delightful bowl!
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, nutritious Very Veggie Rice and Beans dish combining sautéed fresh vegetables, black beans, and fluffy white rice, seasoned with cumin and a touch of cayenne for a deliciously flavorful and hearty meal perfect for a quick lunch or dinner.
Ingredients
Vegetables
- 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
- Juice of 1 lime
Beans & Rice
- 1 can (15 oz) cooked black beans, drained and rinsed
- 2 cups cooked white rice
Seasonings & Oil
- Olive oil (about 2 tablespoons)
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
- Sauté onion: Add the diced Sweet Vidalia onion to the skillet and cook for 2–3 minutes until soft and fragrant, forming the aromatic base.
- Add bell pepper and carrots: Stir in the diced red bell pepper and shredded carrots, cooking for an additional 3–4 minutes until they become just tender but still vibrant.
- Mix in frozen veggies, beans, and rice: Add the frozen corn and peas along with the drained black beans and cooked white rice to the skillet.
- Season and heat through: Sprinkle cumin, optional cayenne pepper, salt, and pepper over the mixture. Stir well and cook for another 3–5 minutes until everything is evenly heated.
- Finish with fresh ingredients: Remove the skillet from heat and stir in the sliced green onions, fresh cilantro, and the juice of one lime to add brightness and freshness.
- Serve: Serve the Very Veggie Rice and Beans warm and enjoy a wholesome, colorful meal.
Notes
- For a spicier dish, increase the cayenne pepper to 1/2 teaspoon or add chopped jalapeño along with the bell pepper.
- Feel free to substitute brown rice for white rice to increase the fiber content.
- This dish can be made vegan and vegetarian-friendly as it contains no animal products.
- Use fresh vegetables if frozen are unavailable, adjusting cooking time accordingly.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
