This comforting vegetarian dish reimagines classic dirty rice with a nutritious twist, using a mix of grains and kidney beans for a protein-packed meal. The base of brown rice is sauted with a colorful mirepoix of red onion, carrots, and celery, then infused with warm spices like cumin, coriander, and chili powder. Simmered in rich vegetable stock, the grains absorb the deep flavors while red beans and fresh tomatoes add texture and brightness. Finished with a generous sprinkle of fresh parsley and cilantro, it offers a perfect balance of earthy, spicy, and fresh notes. Ideal for weeknight dinners or meal prep, this recipe is satisfying, wholesome, and easy to customize with pantry staples.
Vegetarian Red Beans & Seven-Grain Dirty Rice
Description
This comforting vegetarian dish reimagines classic dirty rice with a nutritious twist, using a mix of grains and kidney beans for a protein-packed meal. The base of brown rice is sauted with a colorful mirepoix of red onion, carrots, and celery, then infused with warm spices like cumin, coriander, and chili powder. Simmered in rich vegetable stock, the grains absorb the deep flavors while red beans and fresh tomatoes add texture and brightness. Finished with a generous sprinkle of fresh parsley and cilantro, it offers a perfect balance of earthy, spicy, and fresh notes. Ideal for weeknight dinners or meal prep, this recipe is satisfying, wholesome, and easy to customize with pantry staples.Ingredients
Directions
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Place a large pot or Dutch oven over medium heat and add a splash of oil if desired.
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Add the brown rice, chopped red onion, minced garlic, diced carrots, chopped celery, minced jalapeno, cumin, coriander, and chili powder to the pot.
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Saut the mixture, stirring constantly, for 3 to 5 minutes until the vegetables are softened and the rice is lightly toasted and fragrant.
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In a separate saucepan, bring the vegetable stock and bay leaf to a boil.
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Pour the boiling stock into the pot with the rice and vegetable mixture.
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Cover the pot, reduce the heat to low, and simmer gently for 15 minutes.
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Uncover and stir in the cooked red beans, chopped tomatoes, corn kernels, and salt.
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Cover the pot again and continue to simmer for 15 to 20 more minutes, or until the liquid is fully absorbed and the rice is tender.
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Remove the pot from the heat and discard the bay leaf.
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Stir in the fresh parsley and cilantro, then fluff with a fork before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.5g3%
- Sodium 150mg7%
- Total Carbohydrate 75g25%
- Dietary Fiber 12g48%
- Sugars 5g
- 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.
