This Vegetarian Red Beans & Seven-Grain Dirty Rice is a comforting, nutrient-packed dish that brings together the earthy sweetness of red beans with the robust flavor of brown rice. The base is built on a classic mirepoix of onions, carrots, and celery, infused with warm spices like cumin, coriander, and chili powder for a deep, savory profile. A touch of jalapeño adds a gentle kick, while fresh tomatoes and corn provide bursts of brightness and texture. Perfect for a cozy weeknight dinner or a satisfying meal prep option, this recipe is entirely plant-based yet deeply fulfilling.
Vegetarian Red Beans & Seven-Grain Dirty Rice
Description
This Vegetarian Red Beans & Seven-Grain Dirty Rice is a comforting, nutrient-packed dish that brings together the earthy sweetness of red beans with the robust flavor of brown rice. The base is built on a classic mirepoix of onions, carrots, and celery, infused with warm spices like cumin, coriander, and chili powder for a deep, savory profile. A touch of jalapeño adds a gentle kick, while fresh tomatoes and corn provide bursts of brightness and texture. Perfect for a cozy weeknight dinner or a satisfying meal prep option, this recipe is entirely plant-based yet deeply fulfilling.Ingredients
Directions
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Place a medium-sized pot over medium heat and add a splash of oil if desired (optional, as ingredients may provide enough moisture).
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Add the brown rice, chopped red onion, minced garlic, diced carrots, chopped celery, minced jalapeño, cumin, coriander, and chili powder to the pot.
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Stir constantly for 3 to 5 minutes, allowing the rice and vegetables to lightly brown and the spices to become fragrant.
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In a separate small pot, bring the vegetable stock and bay leaf to a boil.
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Pour the boiling stock into the pot with the rice mixture.
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Cover the pot, reduce the heat to low, and simmer for 15 minutes.
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Add the cooked red beans, chopped tomatoes, corn kernels, and salt to the pot.
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Stir gently to combine, cover again, and continue simmering for 15 more minutes, or until the liquid is fully absorbed and the rice is tender.
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Remove the pot from heat and discard the bay leaf.
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Stir in the fresh parsley and cilantro until evenly distributed.
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Let stand for 5 minutes before serving to allow flavors to meld.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 595.0kcal
- % Daily Value *
- Total Fat 5.8g9%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 646.0mg27%
- Total Carbohydrate 94.5g32%
- Dietary Fiber 14.4g58%
- Sugars 6.5g
- Protein 18.5g37%
* 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
Ensure your red beans are already cooked (canned or previously boiled) before adding them, as they do not require further cooking time.
For a spicier dish, leave the seeds in the jalapeño or add a pinch of cayenne pepper with the other spices.
This dish keeps well in the refrigerator for up to 4 days. Reheat gently with a splash of water or stock to restore moisture.
You can substitute white rice for brown rice if you prefer a faster cook time; reduce the initial simmer time to 10 minutes and the second simmer to 10 minutes.
Feel free to add other vegetables like diced bell peppers or zucchini along with the carrots and celery.
