One-Pot Red Rice and Beans – This hearty and nutritious Red Rice and Beans recipe is a perfect dish to whip up when you’re looking for a quick and easy vegan meal. Made with simple ingredients, it’s a flavorful and filling dish that’s perfect for any occasion. The dish is rich in protein, fiber, and other essential nutrients that make it both healthy and delicious.

My husband and I first tried this Red Rice and Beans recipe at a vegan potluck party last year, and we fell in love with it right away. The dish is so flavorful and satisfying that we’ve been making it regularly ever since. Our little family can’t get enough of it, and we love that it’s so easy to prepare. We often enjoy this dish on busy weeknights or lazy weekends, and it always hits the spot.

Why This Red Rice and Beans Recipe Is a Must-Try?

This Red Rice and Beans recipe is a must-try because it’s a one-pot vegan meal that’s loaded with flavor and nutrition. The combination of tender rice, savory black beans, and zesty seasonings creates a delicious and filling dish that will satisfy even the pickiest eaters. Plus, it’s made with simple ingredients that are easy to find, and the recipe is straightforward and easy to follow.

Ingredients:

60 ml (1/4 cup) extra virgin olive oil

1 medium onion, diced
1 large bell pepper, diced

2 garlic cloves, minced
1 teaspoon ground cumin

1/4 teaspoon red pepper flakes or to taste
411 g (14.5 oz.) diced tomatoes (1 can)

360 g (2 cups) long grain brown rice
946 ml (4 cups) vegetable broth

454 g (16 oz.) black beans, rinsed (1 can)
15 g (1/4 cup) cilantro, chopped

Directions:

In a large, heavy-bottomed pot or skillet, sauté the onion in olive oil for about 3-5 minutes.

Add the bell pepper and cook for another 3-4 minutes.

Add the garlic, cumin, and red pepper flakes. Cook for a minute.

Add the diced tomatoes and keep cooking, stirring occasionally for 5 minutes.

Add the rice and veggie broth. Stir everything well and bring to a boil. Cover with a tight lid, reduce the heat to low, and simmer for about 45 minutes,* or until the rice is cooked through.

Stir in the black beans and cilantro. Let it rest for 5 minutes. Serve.

Notes:

This recipe is vegan and gluten-free.

You can use white rice instead of brown rice, but adjust the cooking time accordingly.
If you want to add more protein to the dish, you can add some grilled chicken, shrimp, or tofu.

Leftovers can be stored in the fridge for up to 4 days.

Red Rice and Beans is a delicious and hearty dish that’s perfect for a comforting dinner or a satisfying lunch. This vegan and gluten-free recipe is packed with flavor, thanks to the combination of spices, vegetables, and black beans. The long grain brown rice adds a nutty flavor and a chewy texture, while the cilantro brings a fresh and herbaceous note. This dish is easy to make and requires only a few simple ingredients, making it perfect for busy weeknights. Whether you’re a vegan, a vegetarian, or simply looking for a tasty and healthy meal, Red Rice and Beans is a must-try recipe that will satisfy your cravings and nourish your body.

FAQs

Can I use white rice instead of brown rice?

Yes, you can use white rice instead of brown rice. However, you’ll need to adjust the cooking time since white rice cooks faster than brown rice.

Can I use canned black beans?

Yes, you can use canned black beans. Just make sure to rinse them well before using them.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth if you prefer.

Can I freeze this dish?

Yes, you can freeze this dish. Just let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Can I add other vegetables to this dish?

Yes, you can add other vegetables to this dish, such as corn, carrots, or zucchini. Just make sure to adjust the cooking time accordingly.