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
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
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.