Spicy Rice & Beans

This vibrant one-pot meal combines earthy brown rice with protein-rich beans, sweet corn, and fresh tomatoes, all simmered in a savory vegetable stock. The dish is seasoned with warm cumin, garlic, and onion, creating a deeply flavorful and comforting experience. It is a satisfying vegan main that works perfectly for weeknight dinners or casual gatherings. The texture is delightful, with the chewy rice soaking up the juices from the vegetables and beans. It is easy to prepare, requires minimal cleanup, and offers a wholesome, hearty meal that feels both rustic and refined. Serve it as a standalone plate or alongside a simple green salad for a complete meal.

Cooking Method: Baking, Sautéing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 420

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant one-pot meal combines earthy brown rice with protein-rich beans, sweet corn, and fresh tomatoes, all simmered in a savory vegetable stock. The dish is seasoned with warm cumin, garlic, and onion, creating a deeply flavorful and comforting experience. It is a satisfying vegan main that works perfectly for weeknight dinners or casual gatherings. The texture is delightful, with the chewy rice soaking up the juices from the vegetables and beans. It is easy to prepare, requires minimal cleanup, and offers a wholesome, hearty meal that feels both rustic and refined. Serve it as a standalone plate or alongside a simple green salad for a complete meal.

Ingredients

1 tablespoon Vegetable oil
2 cloves Garlic, minced
1 medium Onion, chopped
1 cup Brown rice, long grain
1 teaspoon Ground cumin
2 cups Vegetable stock
1 cup Mild chunky salsa
1 can (19 oz) Beans, rinsed and drained
1 1/2 cups Corn kernels
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 can (19 oz) Stewed tomatoes, undrained

Directions

1
Preheat oven to 350F (175C).
2
Heat vegetable oil in a large ovenproof skillet over medium-high heat.
3
Add minced garlic and chopped onion; sauté for 3 to 5 minutes until softened.
4
Stir in brown rice and ground cumin; cook, stirring constantly, for 1 minute to toast slightly.
5
Pour in vegetable stock, salsa, beans, corn kernels, salt, and pepper. Stir to combine.
6
Cover the skillet with a tight-fitting lid and bake in the oven for 45 minutes, or until the rice is tender.
7
While the rice bakes, coarsely chop the stewed tomatoes.
8
Remove the skillet from the oven and carefully pour the chopped tomatoes over the rice.
9
Return the skillet to the oven, covered, and bake for an additional 10 to 15 minutes until the tomatoes are heated through.
10
Let stand for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 420kcal

% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 750mg32%
Total Carbohydrate 65g22%
Dietary Fiber 12g48%
Sugars 8g
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently on the stovetop with a splash of water or broth.

Substitution: Non-vegetarians can substitute chicken stock for vegetable stock for a richer flavor.

Variation: For extra heat, add diced jalapeños or a dash of hot sauce.

Tip: Mexican-spiced canned tomatoes work best for added depth of flavor, but any stewed tomatoes will work.

Keywords: spicy rice, beans, mexican rice, vegan dinner, one pot meal, brown rice recipe, healthy main, vegetarian recipe, corn and beans, cumin rice, easy vegan, comfort food, plant based, family dinner, oven baked rice

Read it online: https://www.chefs-mate.com/recipe/spicy-rice-beans/