Mediterranean Rice and Beans — On a crisp October evening, the smell of warm spices and roasted garlic fills your kitchen as golden leaves fall outside the window. This cozy bowl of Mediterranean Rice and Beans has become a reader favorite because it feels like a hug in a bowl: hearty, nourishing, and perfect for lazy weekend baking sessions and weeknight dinners alike. If you enjoy seasonal, comforting recipes, you might also find inspiration in our 7-day meal plan for weight loss and muscle gain, which pairs well with wholesome dishes like this one.
Why this recipe works
This Mediterranean Rice and Beans recipe balances fluffy rice, tender beans, bright lemon, and aromatic herbs. It’s forgiving for beginners, easy to scale, and the flavors deepen if you make it a day ahead. Serve it with a crisp salad, roasted vegetables, or a slice of warm bread for a complete autumn meal.
Ingredients
- 1 1/2 cups long-grain rice (rinse and drain)
- 1 can (15 oz) chickpeas or cannellini beans, rinsed and drained
- 3 cups vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1 tsp dried oregano or 1 tbsp fresh chopped
- Zest and juice of 1 lemon
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley or cilantro for garnish
Step-by-step instructions
- Prep and sweat the aromatics: In a heavy saucepan or ovenproof skillet, warm the olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5–7 minutes. Stir in the garlic and spices and cook 1 minute until fragrant.
- Toast the rice: Add the rinsed rice to the pan and stir to coat each grain with the spiced oil. Toast for 1–2 minutes until edges become translucent.
- Add liquids and beans: Pour in the vegetable broth, lemon zest, and a pinch of salt. Bring to a simmer, then stir in the rinsed beans. Reduce heat to low, cover, and cook 15–18 minutes (check your rice package for exact time) until the rice is tender and liquid absorbed.
- Fluff and finish: Remove from heat and let rest, covered, 5 minutes. Add lemon juice, chopped herbs, and adjust seasoning with salt and pepper. Fluff with a fork before serving.
If you want a hands-off oven version, transfer your skillet (if ovenproof) to a preheated 350°F oven for 20–25 minutes after bringing to a simmer, then finish as directed. For an idea of other easy, comforting baked treats to make alongside, try this simple banana bread recipe with 2 bananas that pairs wonderfully for dessert.
Tips for success
- Rinse your rice: Removing excess starch helps prevent gummy rice and gives each grain a separate, fluffy texture.
- Use good-quality broth: A flavorful vegetable broth boosts the overall taste—homemade or a low-sodium store-bought option works well.
- Don’t peek too often: Lifting the lid while rice cooks lets steam escape and can lengthen cooking time.
- Make it ahead: Flavors meld overnight, so this Mediterranean Rice and Beans is ideal for meal prep.
- Adjust seasoning at the end: Lemon and herbs brighten the dish, so taste after resting and add more acid or salt as needed.
Possible variations
- Gluten-free: This recipe is naturally gluten-free when you use certified gluten-free rice and broth, making it friendly for many diets.
- Protein boost: Stir in cooked shredded chicken or slices of grilled halloumi for extra protein and texture.
- Baked casserole with a topping: Turn this into a cozy baked dish by transferring to a casserole, sprinkling with grated cheese, and adding an herby breadcrumb or streusel topping (for a savory twist, combine breadcrumbs, olive oil, chopped parsley, and lemon zest) before baking until golden.
- Extra veggies: Fold in roasted eggplant, zucchini, or spinach for more seasonal produce.
For another comforting recipe that’s perfect when you’re baking seasonal specialties, check out our perfectly moist banana bread recipe—it’s a lovely follow-up to a warm dinner.
Storage recommendations
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop with a splash of broth or in the microwave, stirring halfway through.
- Freezer: Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating tip: Add a little extra lemon or fresh herbs after reheating to brighten flavors that mellowed in storage.
Warm, simple, and endlessly adaptable, this Mediterranean Rice and Beans is a go-to for cozy fall evenings and busy, flavor-filled weeks. Happy cooking—may your kitchen be warm and your table filled with comforting seasonal treats.
Frequently Asked Questions (FAQs)
Q: Can I make Mediterranean rice and beans ahead of time?
A: Yes. This dish actually benefits from resting overnight as flavors meld. Store in the refrigerator for up to 4 days and reheat with a splash of broth to refresh the texture.
Q: Is Mediterranean rice and beans healthy?
A: Absolutely. It’s a balanced dish with complex carbs, plant-based protein from the beans, and healthy fats from olive oil. Use low-sodium broth and extra vegetables to make it even healthier.
Q: Can I use canned beans instead of dried?
A: Yes, canned beans are convenient and work well. Rinse and drain them before adding to reduce sodium and improve texture. If using dried beans, cook them separately until tender before combining.
Q: How do I reheat rice and beans without drying them out?
A: Reheat on the stovetop over low heat with a splash of vegetable broth or water, covering the pan to trap steam, or microwave with a damp paper towel over the container and stir halfway through.
Mediterranean Rice and Beans
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A cozy bowl of Mediterranean Rice and Beans featuring fluffy rice, tender beans, and aromatic herbs, perfect for fall evenings and meal prep.
Ingredients
- 1 1/2 cups long-grain rice, rinsed and drained
- 1 can (15 oz) chickpeas or cannellini beans, rinsed and drained
- 3 cups vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1 tsp dried oregano or 1 tbsp fresh chopped
- Zest and juice of 1 lemon
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley or cilantro for garnish
Instructions
- In a heavy saucepan or ovenproof skillet, warm the olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5–7 minutes. Stir in the garlic and spices and cook 1 minute until fragrant.
- Add the rinsed rice to the pan and stir to coat each grain with the spiced oil. Toast for 1–2 minutes until edges become translucent.
- Pour in the vegetable broth, lemon zest, and a pinch of salt. Bring to a simmer, then stir in the rinsed beans. Reduce heat to low, cover, and cook 15–18 minutes until the rice is tender and liquid absorbed.
- Remove from heat and let rest, covered, 5 minutes. Add lemon juice, chopped herbs, and adjust seasoning with salt and pepper. Fluff with a fork before serving.
Notes
Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months. Reheat gently with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Mediterranean