Mediterranean Rice And Beans (Print-Friendly Version)
Rice and beans with lemon, herbs, and veggies for a fresh Mediterranean twist.
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 medium yellow onion, finely chopped
03 -
3 cloves garlic, minced
04 -
1 red bell pepper, diced
05 -
1 medium tomato, diced
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon dried oregano
09 -
1 cup long grain white rice, uncooked
10 -
2 cups vegetable broth or water
11 -
1 can (15 oz) chickpeas or cannellini beans, drained and rinsed
12 -
2 cups fresh spinach or kale, roughly chopped
13 -
1 tablespoon lemon juice, plus more to taste
14 -
2 tablespoons chopped fresh parsley or mint
15 -
Salt and pepper to taste
→ Optional Toppings
16 -
Crumbled feta
17 -
Olives
18 -
Tahini drizzle
# How to Make It:
01 -
In a large skillet or pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant.
02 -
Add diced red bell pepper and tomato. Sprinkle in cumin, smoked paprika, dried oregano, salt, and pepper. Cook for 2 to 3 minutes until vegetables begin to soften.
03 -
Stir in uncooked rice to coat with the spices. Pour in vegetable broth or water, bring to a boil, then reduce heat to low, cover, and cook for 15 to 20 minutes until the rice is tender.
04 -
Stir in the drained chickpeas or beans and fresh spinach or kale. Cover and cook for a few minutes until the greens are wilted and heated through.
05 -
Squeeze in lemon juice and drizzle with olive oil. Top with chopped fresh herbs. Add crumbled feta, olives, or tahini drizzle if desired before serving.
# Additional Tips:
01 -
You can substitute quinoa or cauliflower rice for a low-carb variation.
02 -
Black beans or lentils can replace chickpeas based on preference.
03 -
Omit cheese to keep the dish fully vegan-friendly.
04 -
Store leftovers in an airtight container for up to 4 days or freeze for longer storage.