Mediterranean Rice and Beans (One-Pot)
A flavor-packed one-pot dish combining rice, beans, colorful vegetables, and aromatic spices, perfect for family gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 1 cup rice (preferably long grain)
- 1 can black beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 bell pepper, chopped (any color)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Begin by rinsing and draining the beans and chickpeas. Chop the bell pepper and onion to get them ready for cooking.
- In a large pot over medium heat, add a drizzle of olive oil. Toss in the chopped onions and bell pepper. Cook for about 3-4 minutes until they begin to soften. Then, add the minced garlic and cook for an additional 1 minute, until fragrant.
- Sprinkle in the cumin and paprika, stirring well to coat the vegetables.
- Add in the rice, black beans, chickpeas, and vegetable broth. Season with salt and pepper to taste. Stir everything together to ensure the rice is submerged in the liquid.
- Increase heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
- Turn off the heat and let the dish sit, covered, for 5 minutes. Then, fluff the rice with a fork and garnish with freshly chopped parsley before serving.
Notes
Feel free to substitute the beans; cannelini or pinto beans work nicely. Add greens like spinach or kale towards the end of cooking for extra nutrition. Ensure the broth is well-seasoned for the best flavor.