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
Scale
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.
