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