Very Veggie Rice and Beans

Very Veggie Rice and Beans – EASY, ready in 15 minutes, and amps up rice and beans with an abundance of vegetables!! Healthy, Mexican-inspired food that tastes like comfort food and keeps you satisfied for hours!!

Very Veggie Rice and Beans - EASY, ready in 15 minutes, and amps up rice and beans with an abundance of vegetables!! Healthy, Mexican-inspired food that tastes like comfort food and keeps you satisfied for hours!!

Many people this time of year are dieting and really watching every morsel they put in their mouth, and this is a healthy meal that tastes like comfort food.

This one-skillet recipe is so easy, ready in 15 minutes, naturally vegan and gluten-free, and tastes like a million bucks. When your body craves more than a cold salad but also needs a bit of a reset, this is perfect.

What’s In This Very Flexible Recipe

There’s an abundance of vegetables, hence the very veggie title. The nice thing is that it’s a very flexible recipe and you can toss in the veggies you have on hand. Mushrooms, other kinds of peppers, cooked sweet potato cubes, leftover chicken, or whatever you have laying around. I made this when I had a fridge full of random produce I needed to use, pronto.

There’s sweet Vidalia onion, red bell pepper, shredded carrots, frozen peas and corn, green onions, cilantro, and of course rice and black beans.

I added cumin, a pinch of cayenne, and lime juice so that the dish would have plenty of Mexican-inspired flavor. The cayenne doesn’t make it hot but rather just adds flavor, but you can omit it if you prefer.

I used an 8-ounce package of precooked white rice to save time. You can use your favorite rice and make it from scratch if desired. Just make sure whatever rice you’re using is cooked before adding it to the skillet.

Very Veggie Rice and Beans - EASY, ready in 15 minutes, and amps up rice and beans with an abundance of vegetables!! Healthy, Mexican-inspired food that tastes like comfort food and keeps you satisfied for hours!!

How Does The Rice And Beans Taste

I think it tastes incredible and I love all the different textures from the vegetables. I made sure not to overcook the vegetables because I wanted them to be crisp-tender rather than mushy.

The naturally sweet red peppers, carrots, peas, and corn are pleasant little surprises in an otherwise savory dish. The cilantro and lime juice at the end are great touches and really bring everything together.

Make it for a quick and easy lunch, a meatless dinner, or as a hearty side to go along your favorite Mexican recipes.

Very Veggie Rice and Beans - EASY, ready in 15 minutes, and amps up rice and beans with an abundance of vegetables!! Healthy, Mexican-inspired food that tastes like comfort food and keeps you satisfied for hours!!

Freezer Friendly

The recipe beats the pants off what Trader Joe’s sells in their freezer case called ‘Vegetable Fried Rice’. That’s a staple for my daughter that I always have on hand but my homemade version tastes way better and skews more Mexican while theirs has more of an Asian flair.

If you’re looking for an Asian fried rice recipe that’s better than takeout, look no further than either this Chicken Fried Rice or this Shrimp Fried Rice recipe. Both of them are in the Top 10 recipes I’ve ever published and continue to be reader favorites.

I divided the recipe into 5 plastic containers, froze them, and we pulled them out as needed. The tasted just as good after being frozen and reheated as they did fresh. Perfect.

Favorite fast and easy Mexican skillet recipes:

  • 15-Minute Salsa and Black Bean Chicken Skillet – Fast, easy, family-friendly, healthy yet hearty, naturally gluten-free, Mexican-inspired meal! The perfect recipe to jazz up your usual weeknight chicken dinner!
  • 20-Minute Cilantro Chicken with Rice and Beans – Easy, healthy, and the fresh cilantro sauce is so good! The chicken is juicy, loaded with flavor, and along with the rice and beans and you’ll be satisfied for hours!
  • 15-Minute Cheesy Chicken Taco Skillet – Craving tacos minus all the empty carbs? This easy taco skillet without tortillas is perfect! Fast, easy, loaded with awesome Mexican-inspired flavors and it’s super cheesy!
  • One Skillet Beef Taco Pasta – An easy recipe that’s ready in 20 minutes, made in one skillet, and loaded with Mexican-inspired flavors! A family favorite that’s great for busy weeknights!

Very Veggie Rice and Beans - EASY, ready in 15 minutes, and amps up rice and beans with an abundance of vegetables!! Healthy, Mexican-inspired food that tastes like comfort food and keeps you satisfied for hours!!

Very Veggie Rice and Beans

Very Veggie Rice and Beans – EASY, ready in 15 minutes, and amps up rice and beans with an abundance of vegetables!! Healthy, Mexican-inspired food that tastes like comfort food and keeps you satisfied for hours!!

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Ingredients:

  • 2 to 3 tablespoons olive oil
  • 1 large sweet Vidalia onion, diced small
  • 1 large red bell pepper, diced small
  • 1 to 1 1/2 cups shredded carrots
  • 1 to 1/2 cups corn (I used frozen and added it straight from the freezer)
  • 1 cup peas (I used frozen and added it straight from the freezer)
  • one 15-ounce can black beans, drained and rinsed (I use no-salt added)
  • one 8-ounce package precooked white rice (another cooked rice may be substituted)
  • 1 to 2 teaspoons cumin
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • pinch cayenne pepper, optional and to taste
  • 2 to 3 green onions, sliced into thin rounds
  • 2 to 4 tablespoons fresh cilantro, finely minced
  • 1 tablespoon lime juice

Directions:

  1. To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 4 minutes, or until it begins to soften; stir occasionally.
  2. Add the bell pepper, carrots, and cook for about 3 to 4 minutes, or until vegetables are crisp-tender; stir occasionally.
  3. Add the corn, peas, beans, rice, cumin, salt, pepper, optional cayenne, stir to combine, and cook for about 2 minutes or until warmed through; stir occasionally.
  4. Add the green onions, cilantro, lime juice, stir to combine, taste and check for seasoning balance and add additional salt, pepper, cumin, etc. if desired. Serve immediately. Dish will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months.
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15 comments on “Very Veggie Rice and Beans”

  1. Have you tried making this with cauliflower rice?

  2. This looks delicious snd I love that it freezes well! You’ve given me another weekend cooking idea!

  3. I’m going to try this recipe and use cauliflower rice instead of regular. I’ll let you know if it works as good as it sounds.

  4. Instead of white rice, do you think that wild or brown rice would work ok? Thanks

    Rating: 5
  5. This is another fabulous recipe! We loved the flavor and all the veggies. The leftovers came in handy tonight for a quick dinner.

    Rating: 5
  6. This was delicious and I will be making it again nice change from fried rice loved it plus used up leftover black and kidney beans this is so easy I’m a fan forever thank you

  7. Delicious! I prepped everything ahead and it was quick to throw together at dinner time. I added leftover shredded chicken. It made a LOT and I thought I would reheat for lunch for the rest of the week, but accidentally ate all the rest today, it was so good!

    Rating: 5
  8. Made this last night and it was AMAZING! Easy to cook, beautiful presentation, tastes as good as it looks! I added avocado and tomato for a fresh kick and couldn’t believe how good it was! Thank you for this recipe. Ill be making this weekly!

    Rating: 5
    • Thanks for the five star review and I’m glad it was amazing! I agree that the presentation is beautiful- for such a simple dish it just looks so pretty. The avocado and tomato sound like great additions too!

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