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Mediterranean Rice Beans

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A delightful symphony of textures and flavors featuring rice, beans, and vibrant vegetables, celebrating the essence of Mediterranean cuisine.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium 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
  • Salt and freshly ground black pepper (to taste)
  • 1 cup long-grain white rice (basmati or jasmine, rinsed)
  • 2 cups vegetable broth or water
  • 1 can (about 14 oz) chickpeas or cannellini beans (drained and rinsed)
  • 2 cups fresh spinach or kale (roughly chopped)
  • Juice of 1 lemon (optional)
  • 2 tablespoons chopped fresh parsley or mint (optional)
  • Optional toppings: crumbled feta, olives, sun-dried tomatoes, pine nuts, or tahini drizzle

Instructions

  1. Heat olive oil in a large skillet or pot over medium heat.
  2. Add the chopped onion and minced garlic; cook until softened and fragrant, about 2 to 3 minutes.
  3. Add diced red bell pepper and tomato to the skillet. Stir in cumin, smoked paprika, oregano, salt, and pepper. Cook until vegetables start to soften, about 2 to 3 minutes.
  4. Add rinsed rice and stir to coat it with the oil and spices.
  5. Pour in vegetable broth or water, bring to a boil, then reduce heat to low.
  6. Cover and simmer until rice is tender and liquid is absorbed, about 15 to 20 minutes.
  7. Fold in the drained beans and chopped greens gently. Cover and cook for 2 to 3 minutes until greens wilt and everything is heated through.
  8. Remove from heat and stir in lemon juice and fresh herbs, if using. Adjust seasoning to taste.
  9. Serve warm with optional toppings as desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. This dish reheats well in the microwave or on the stovetop—just add a splash of water to prevent drying out.

Nutrition

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