Description
A wholesome and flavorful Mediterranean-inspired rice and beans dish featuring aromatic sautéed vegetables, fragrant spices, tender rice, protein-rich beans, and vibrant greens. Perfect as a nutritious main or side, this recipe is enhanced with fresh herbs, lemon juice, and optional toppings like feta, olives, or tahini for an authentic Mediterranean taste.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 medium tomato (diced)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
Main Ingredients
- 1 cup long grain white rice (uncooked)
- 2 cups vegetable broth or water
- 1 can (15 oz) chickpeas or cannellini beans (drained and rinsed)
- 2 cups fresh spinach (or kale, roughly chopped)
Finishing Ingredients
- 1 tablespoon lemon juice (plus more to taste)
- 2 tablespoons chopped fresh parsley or mint
- Crumbled feta (optional)
- Olives (optional)
- Tahini drizzle (optional)
Instructions
- Sauté the Aromatics: In a large skillet or pot, heat olive oil over medium heat. Add the finely chopped yellow onion and minced garlic, cooking until they become soft and fragrant, which usually takes about 3-4 minutes.
- Add Vegetables and Spices: Stir in the diced red bell pepper and tomato. Sprinkle in ground cumin, smoked paprika, dried oregano, salt, and pepper. Cook the mixture for 2-3 minutes until the vegetables soften and the spices release their aroma.
- Cook the Rice: Add the uncooked long grain white rice to the skillet and stir well to coat it evenly with the spices and vegetables. Pour in the vegetable broth or water, bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and let the rice cook for 15-20 minutes, or until it is tender and liquid is absorbed.
- Add Beans and Greens: During the last few minutes of cooking, stir in the drained and rinsed chickpeas or cannellini beans along with the fresh spinach (or kale). Cover again and cook until the greens are wilted and everything is heated through.
- Finish and Serve: Remove the pot from heat and squeeze in fresh lemon juice. Drizzle with a bit of olive oil and sprinkle the chopped fresh parsley or mint on top. Add crumbled feta, olives, or a tahini drizzle as desired to enhance the Mediterranean flavor profile.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. For longer storage, you can freeze portions for future meals.
Notes
- You can substitute kale for spinach according to preference.
- Use vegetable broth for extra flavor or water for a lighter taste.
- Optional toppings like feta, olives, or tahini can add richness and variation.
- Adjust seasoning with salt, pepper, and lemon juice to taste before serving.
- This dish reheats well and can be stored in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean rice and beans, vegetarian rice recipe, healthy rice and beans, spinach rice bowl, chickpea rice dish
