Description
Very Veggie Rice and Beans is a colorful, one-skillet vegan dish made with rice, black beans, and a rainbow of vegetables. Packed with flavor and ready in 15 minutes, it’s a wholesome meal perfect for meal prep, weeknight dinners, or healthy sides.
Ingredients
Olive oil
1 Sweet Vidalia onion, diced
1 red bell pepper, diced
1/2 cup shredded carrots
1/2 cup frozen corn
1/2 cup frozen peas
1 can (15 oz) cooked black beans, drained and rinsed
2 cups cooked white rice
1 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
2 green onions, sliced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté for 2–3 minutes until soft and fragrant.
- Stir in bell peppers and shredded carrots; cook for 3–4 minutes until just tender.
- Add frozen corn, peas, black beans, and cooked rice.
- Season with cumin, cayenne (if using), salt, and pepper. Mix well and cook for 3–5 minutes until heated through.
- Remove from heat and stir in green onions, cilantro, and fresh lime juice.
- Serve warm and enjoy!
Notes
Customize with your favorite vegetables or protein.
Great for using up leftover rice and produce.
To make oil-free, sauté veggies in vegetable broth or water.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Side Dish
- Method: Sautéing
- Cuisine: Mexican-Inspired
