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Homemade Very Veggie Rice and Beans photo

Very Veggie Rice and Beans

This Very Veggie Rice and Beans is a vibrant, nutritious dish packed with flavor and colorful veggies!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 2 to 3 tablespoons Olive Oil
  • 1 large Sweet Vidalia Onion diced small
  • 1 large Red Bell Pepper diced small
  • 1 to 1 ½ cups Shredded Carrots
  • 1 to 1 ½ cups Corn frozen can be added directly
  • 1 cup Frozen Peas
  • 1 15-ounce can Black Beans drained and rinsed
  • 1 8-ounce package Precooked White Rice or substitute with another cooked rice
  • 1 to 2 teaspoons Cumin
  • 1 teaspoon Kosher Salt or to taste
  • 1 teaspoon Freshly Ground Black Pepper or to taste
  • 1 pinch Cayenne Pepper optional
  • 2 to 3 Green Onions sliced thinly for garnish
  • 2 to 4 tablespoons Fresh Cilantro finely minced
  • 1 tablespoon Lime Juice

Equipment

  • Large skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife
  • Can opener

Method
 

Cooking Instructions:
  1. In a large skillet, heat 2 to 3 tablespoons of olive oil over medium heat. Add the diced sweet Vidalia onion and red bell pepper. Sauté for about 5 minutes until the onion is translucent and the peppers are tender.
  2. Stir in the shredded carrots, corn, and peas. Cook for an additional 3-4 minutes, stirring occasionally until the vegetables are heated through and slightly softened.
  3. Add the drained and rinsed black beans and the precooked white rice to the skillet. Mix everything together, breaking up any clumps of rice.
  4. Sprinkle in 1 to 2 teaspoons of cumin, kosher salt, freshly ground black pepper, and a pinch of cayenne pepper if you like a bit of heat. Stir well to combine all the flavors.
  5. Continue to cook for another 5 minutes, stirring occasionally, until everything is heated through and the flavors meld together.
  6. Remove the skillet from heat. Stir in the sliced green onions, minced cilantro, and lime juice. Adjust the seasoning if needed, and get ready to serve!

Notes

  • Store leftovers in an airtight container for up to 4 days.
  • Freeze portions for up to 3 months; reheat in a microwave or skillet.
  • You can add more veggies like zucchini or spinach for extra nutrition.