Very Veggie Rice And Beans Recipe

I crafted a tantalizing Rice and Beans Recipe featuring olive oil, diced onion, minced garlic, red bell pepper, zucchini, and corn kernels. With black beans, tomatoes, rice, a squeeze of lime and fresh cilantro finishing the dish, vibrant cumin and chili powder infuse each bite with genuinely amazing character exquisitely.

I’ve been experimenting with recipes that are both fast and packed with flavor, and let me tell you, this Very Veggie Rice And Beans is a game changer. I started by heating about 1 tbsp olive oil in a pan and tossing in a medium diced onion along with minced garlic until they started to get soft and a bit golden.

Then I added a diced red bell pepper and chopped zucchini which brought an awesome crispness into the mix. I love throwing in a can of diced tomatoes with juices along with a can of black beans; it gives the dish a rich, savory kick.

I used long-grain rice that I rinsed off well, and cooked it in vegetable broth along with a sprinkle of ground cumin and 1/2 tsp chili powder. A squeeze of lime at the end really brightened it up.

This healthy yet satisfying meal is perfect when you’re craving a Mexican-inspired rice side dish with real character.

Why I Like this Recipe

1. I love how quick and easy it is to make – like, I can throw together all these healthy ingredients in just about 15 minutes, which is perfect when I’m in a rush.
2. I really enjoy the mix of flavors; the tanginess from the lime and freshness of the cilantro combined with the smoky spices always hit the spot.
3. I appreciate that it’s a wholesome meal loaded with veggies and protein, so I know I’m eating something that’ll keep me full and energized all day.

This recipe is super simple and made in about 15 minutes, which is awesome when you’re short on time. It amps up the classic rice and beans with a ton of veggies that add tons of flavor. Its a healthy, Mexican-inspired meal that still feels like comfort food, and it always makes me feel really satisfied.

Ingredients

• Onions provide essential fibre and antioxidants.

  They bring sweetness when lightly caramelized.

• Garlic adds depth and zesty aroma.

  It boosts flavor and may promote heart health.

• Red bell peppers contribute vitamin C and a fresh, sweet crunch.
• Zucchini is low in calories, adding moisture and mild flavor that meshes well.
• Black beans deliver protein and fibre, making the meal hearty and filling.
• Diced tomatoes offer a tangy, juicy burst loaded with vitamins and natural sugars.
• Lime juice adds sour brightness, balancing spice and enriching overall taste.
• Cilantro gives a fresh herbaceous lift with essential vitamins and a vibrant finish.

Ingredient Quantities

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic minced
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with juices
• 1 cup long-grain rice (rinsed)
• 2 cups vegetable broth or water
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

How to Make this

1. Heat 1 tbsp olive oil in a large skillet over medium heat, then toss in the diced onion and minced garlic and saute until they get soft, about 2-3 minutes.

2. Add the diced red bell pepper and chopped zucchini to the skillet and let them cook for another 3 minutes until they start to soften.

3. Stir in 1 cup of corn kernels, the drained black beans, and the diced tomatoes with all their juices, mixing them really well.

4. Now add the rinsed 1 cup long-grain rice to the pan and stir it into the veggies for about a minute.

5. Pour in 2 cups of vegetable broth (or water if you prefer) and then sprinkle in 1 tsp ground cumin, 1/2 tsp chili powder, along with salt and pepper to taste.

6. Bring the whole mixture to a simmer, then reduce the heat to low and cover the skillet. Let it cook for about 15 minutes or until the rice is tender.

7. Once the rice is fully cooked and the liquid is absorbed, remove the skillet from the heat.

8. Stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro, making sure everything gets evenly mixed.

9. Taste the dish and add extra salt, pepper or lime as needed to suit your flavor.

10. Serve your Very Veggie Rice And Beans warm and enjoy your healthy, Mexican-inspired comfort food!

Equipment Needed

1. Large skillet – for sautêing veggies and simmering the rice and beans
2. Cutting board – to chop the onion, garlic, bell pepper, and zucchini
3. Sharp knife – for dicing and mincing the ingredients
4. Measuring spoons – needed for the olive oil and spices
5. Measuring cups – to measure the rice, broth, and corn kernels
6. Wooden spoon or spatula – to stir and mix everything together
7. Can opener – for black beans and diced tomatoes
8. Citrus juicer – helps to easily extract the juice from the lime

FAQ

Very Veggie Rice And Beans Recipe Substitutions and Variations

• If you don’t have olive oil you can use coconut oil or even avocado oil for a different flavour.
• If zucchini isn’t available, try using yellow squash or eggplant as a substitute.
• Instead of black beans you might use pinto beans or kidney beans, they work just fine.
• If you run out of vegetable broth, you can just mix water with a veggie bouillon cube for that extra taste.

Pro Tips

1. Toast the rice in the skillet for about a minute before adding the broth. This helps bring out a nuttier flavor that really makes the dish pop.
2. If you like a little heat, try mixing in a diced jalapeno or red chili flakes when you add the onions and garlic. It gives a nice kick without being overwhelming.
3. Don’t overcook the veggies. Adding them in carefully and keeping an eye on how soft they get will help keep some crunch in every bite.
4. After the rice is done, let the skillet sit off the heat for a few minutes. This step lets all the flavors mingle together and makes the dish even tastier.