If you’re looking for a vibrant, wholesome dish that’s bursting with color, flavor, and nutrition, the Very Veggie Rice and Beans Recipe is a true winner. It’s a perfect harmony of tender rice, hearty black beans, and an array of fresh, crisp vegetables, all coming together in a delightful skillet meal that’s as comforting as it is satisfying. Whether you’re after a quick weeknight dinner or a nutritious lunch that feels like a celebration in every bite, this recipe will brighten up your table and your day.
Ingredients You’ll Need
This Very Veggie Rice and Beans Recipe shines because of its straightforward but thoughtfully chosen ingredients. Each one not only contributes vibrant taste and texture but also brings a pop of color to the dish, making your meal as beautiful as it is nutritious.
- Olive oil: Essential for sautéing the veggies and adding a rich, fruity base flavor.
- 1 Sweet Vidalia onion, diced: Brings a mild, sweet aroma that forms the flavor foundation.
- 1 red bell pepper, diced: Adds crunch, sweetness, and amazing red hues that brighten the skillet.
- 1/2 cup shredded carrots: Offers a subtle sweetness and soft texture that complements the other veggies.
- 1/2 cup frozen corn: Gives bursts of juicy sweetness and a lovely yellow contrast.
- 1/2 cup frozen peas: Pops of green and a tender bite provide color and freshness in every spoonful.
- 1 can (15 oz) cooked black beans, drained and rinsed: The protein powerhouse that makes the dish filling and hearty.
- 2 cups cooked white rice: The comforting, fluffy base that ties all ingredients together.
- 1 teaspoon cumin: Adds an earthy, warm depth that elevates the flavor profile.
- 1/4 teaspoon cayenne pepper (optional): A little heat for those who like a subtle spicy kick.
- Salt and pepper, to taste: Basic but crucial seasoning to round out all the flavors.
- 2 green onions, sliced: Introduce a fresh, sharp finish when stirred in at the end.
- 1/4 cup fresh cilantro, chopped: A burst of herbaceous brightness that refreshes every bite.
- Juice of 1 lime: Adds zesty acidity that balances the richness and lifts the entire dish.
How to Make Very Veggie Rice and Beans Recipe
Step 1: Sauté the Aromatic Veggies
Start by heating olive oil in a large skillet over medium heat until it shimmers. Toss in your diced sweet Vidalia onion, and sauté it gently for 2 to 3 minutes until it softens and releases its natural sweetness. This step builds a wonderful aromatic base that gently calls other ingredients to shine.
Step 2: Add Colorful Crunch with Peppers and Carrots
Next, stir in the diced red bell pepper and shredded carrots. Let them cook for another 3 to 4 minutes. This short cooking time keeps the veggies tender but still vibrant and slightly crisp, offering a delightful contrast in texture that’s so satisfying to bite into.
Step 3: Introduce the Sweetness of Corn and Peas
Bring in the frozen corn and peas without thawing them first. They’ll thaw quickly in the heat and add bursts of sweetness plus bright green and yellow hues that make the dish visually inviting.
Step 4: Combine Beans and Rice, Season Well
Now it’s time to add the rinsed black beans and cooked white rice. Sprinkle in the cumin, cayenne pepper if you’re using it, and salt and pepper to taste. Stir everything thoroughly, allowing the spices to coat the grains and beans evenly. Cook for 3 to 5 minutes, stirring occasionally, so everything is heated through and flavors meld beautifully.
Step 5: Freshen Up with Green Onions, Cilantro, and Lime
Remove the skillet from heat and fold in the sliced green onions, chopped cilantro, and freshly squeezed lime juice. These last-minute ingredients bring a fresh, aromatic lift that brightens the dish and rounds out the comforting flavors with a touch of zest and herbaceous sparkle.
How to Serve Very Veggie Rice and Beans Recipe
Garnishes
A sprinkle of extra cilantro or a few lime wedges on the side gives a pleasant visual cue and lets everyone customize their dish with an extra burst of freshness. You can even add a dollop of sour cream or a handful of shredded cheese to make it even more indulgent.
Side Dishes
This recipe stands beautifully on its own as a complete meal, but if you’re pairing it, consider light, crisp salads or warm tortilla chips. A side of roasted vegetables or a simple avocado salad complements the hearty beans and rice without overwhelming the flavors.
Creative Ways to Present
Try serving the Very Veggie Rice and Beans Recipe inside warm corn tortillas for a quick taco style, or plate it as a colorful bowl topped with sliced avocado and a drizzle of your favorite hot sauce. It also works wonderfully served over a bed of greens as a fulfilling vegetarian bowl.
Make Ahead and Storage
Storing Leftovers
Allow your cooked Very Veggie Rice and Beans Recipe to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3 to 4 days, making it an excellent choice for meal prepping or quick lunches throughout the week.
Freezing
This dish freezes nicely thanks to the sturdy nature of the ingredients. Portion it into freezer-safe containers or bags, removing as much air as possible, and label with the date. It can be stored frozen for up to 2 months without losing its hearty texture or flavor.
Reheating
When you’re ready to enjoy leftovers, thaw the dish overnight in the fridge if frozen. Reheat on the stove over low to medium heat, stirring occasionally to warm it evenly. Adding a splash of water or broth can help maintain moisture and prevent sticking. A quick zap in the microwave works well too for busy days.
FAQs
Can I use brown rice instead of white rice in the Very Veggie Rice and Beans Recipe?
Absolutely! Brown rice adds a nuttier flavor and chewier texture, plus extra fiber. Just make sure your brown rice is fully cooked before adding, as it takes longer to cook than white rice.
Is this recipe suitable for vegans?
Yes! The Very Veggie Rice and Beans Recipe is entirely plant-based, packed with fresh vegetables, beans, and rice. Just watch out for any optional toppings you add if you want to keep it vegan.
Can I add other vegetables to this recipe?
Definitely! Feel free to incorporate things like diced zucchini, chopped spinach, or mushrooms. The recipe is flexible and welcomes your favorite veggies to make it your own.
How spicy is the Very Veggie Rice and Beans Recipe?
The heat level is mild by default, thanks to just a small pinch of cayenne pepper which is optional. You can easily adjust the spice to your liking by adding more cayenne, chili powder, or a splash of hot sauce.
What can I serve this dish with for a protein boost?
While the black beans offer great plant protein, you could add some grilled chicken, shrimp, or tofu on the side for extra protein if you like. It’s a wonderfully adaptable recipe to fit many dietary preferences.
Final Thoughts
The Very Veggie Rice and Beans Recipe is one of those delightful dishes that’s as easy to whip up as it is enjoyable to eat. It’s brimming with fresh veggies, vibrant colors, and satisfying flavors that invite you to savor every bite. I can’t recommend it enough for anyone craving a nourishing, colorful, and downright tasty meal that brightens any mealtime. Give it a try—you might just find your new weeknight favorite!
Print
Very Veggie Rice and Beans Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant, healthy, and easy-to-make Very Veggie Rice and Beans recipe packed with fresh vegetables, protein-rich black beans, and seasoned with cumin and lime juice to create a flavorful and satisfying vegetarian meal perfect for 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
Pantry Items
- 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
Instructions
- Heat the olive oil. Warm olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
- Sauté the onions. Add the diced Sweet Vidalia onion and cook for 2–3 minutes until the onions become soft and fragrant, creating a flavorful base.
- Add bell peppers and carrots. Stir in the diced red bell pepper and shredded carrots, cooking for an additional 3–4 minutes until they are just tender but still retain some texture.
- Add frozen vegetables and beans. Mix in the frozen corn, frozen peas, and the drained and rinsed black beans to the skillet with the cooked vegetables.
- Combine with rice and season. Add the cooked white rice to the skillet. Season the mixture with cumin, optional cayenne pepper, salt, and pepper. Stir well and cook for 3–5 minutes until the entire dish is heated through and the flavors meld together.
- Finish with fresh herbs and lime. Remove the skillet from heat and stir in the sliced green onions, chopped fresh cilantro, and the juice of one lime to brighten and freshen the dish.
- Serve warm. Plate the veggie rice and beans while warm and enjoy as a wholesome meal.
Notes
- You can omit the cayenne pepper for a milder dish or adjust the amount to your spice preference.
- Use brown rice for a higher fiber option, adjusting cooking time accordingly if using uncooked rice.
- This dish is excellent as a main meal or as a side to grilled meats or tofu.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- For added protein, consider topping with a fried egg or avocado slices.
