Mediterranean Rice and Beans
A wholesome Mediterranean one-pot dish combining long grain rice, chickpeas, vibrant vegetables, and fresh herbs. Naturally vegan, gluten-free, fiber-rich, and perfect for meal prep or family meals.
Equipment
- 1 large skillet or pot for sautéing and cooking
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 medium tomato diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup long grain white rice uncooked
- 2 cups vegetable broth or water
- 1 can 15 oz chickpeas or cannellini beans, drained and rinsed
- 2 cups fresh spinach or kale roughly chopped
- 1 tablespoon lemon juice plus more to taste
- 2 tablespoons chopped fresh parsley or mint
- Salt and pepper to taste
- Optional toppings: crumbled feta olives, tahini drizzle
Instructions
- Heat olive oil in a large skillet or pot over medium heat and sauté chopped onion and garlic until soft and fragrant.
- Add diced bell pepper and tomato to the pan, then sprinkle in cumin, smoked paprika, oregano, salt, and pepper. Cook for 2 to 3 minutes until the vegetables soften.
- Stir in the rice to coat with spices, pour in vegetable broth or water, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 to 20 minutes until rice is tender.
- During the last few minutes of cooking, stir in drained beans and chopped spinach or kale, then cover until greens wilt and everything is heated through.
- Finish by squeezing in lemon juice, drizzling olive oil, and topping with fresh parsley or mint. Add optional toppings such as feta, olives, or tahini if desired.
Notes
- Store leftovers airtight in the fridge up to 4 days.
- Reheat on stove or microwave.
- Freeze portions for convenient future meals.