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Mediterranean Rice and Beans Recipe

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4 from 71 reviews

A vibrant and hearty Mediterranean Rice and Beans recipe combining aromatic spices, fresh vegetables, and wholesome legumes. This one-pot dish is perfect as a nutritious main course or side, featuring tender rice simmered with chickpeas, cannellini beans, and spinach, finished with a zesty lemon juice and fresh herb garnish.

Ingredients

Main Ingredients

  • 1 cup long-grain white rice (or basmati/jasmine)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 medium tomato, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 2 cups vegetable broth or water
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 cups fresh spinach, chopped
  • Juice of ½ lemon

Optional Garnishes

  • Fresh parsley or mint, chopped
  • Crumbled feta cheese
  • Olives
  • Pine nuts

Instructions

  1. Sauté Vegetables: Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and minced garlic, sautéing until they soften and become fragrant, about 3-4 minutes.
  2. Add Bell Pepper and Tomato: Stir in the diced bell pepper and chopped tomato. Cook for an additional 2-3 minutes until the vegetables begin to soften and release their juices.
  3. Add Spices: Sprinkle the ground cumin, smoked paprika, dried oregano, salt, and pepper over the vegetables. Stir well to coat them evenly with the spices, allowing the flavors to meld.
  4. Add Rice: Add the rice to the skillet, stirring to combine thoroughly with the vegetable and spice mixture, ensuring each grain is coated.
  5. Simmer Rice: Pour in the vegetable broth or water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 15-20 minutes or until the rice is tender and the liquid has been absorbed.
  6. Fold in Beans and Spinach: Gently fold in the drained chickpeas, cannellini beans, and chopped fresh spinach. Cover the skillet again and set aside for 5 minutes to allow the spinach to wilt.
  7. Finish and Garnish: Squeeze the juice of half a lemon over the dish, tossing lightly to combine. Garnish with chopped fresh parsley or mint. Optionally, top with crumbled feta cheese, olives, or pine nuts for added flavor and texture. Serve warm.

Notes

  • For a nuttier flavor, try using basmati rice instead of long-grain white rice.
  • You can substitute the vegetable broth with water for a lighter dish.
  • If you prefer a spicier kick, add a pinch of crushed red pepper flakes when adding the spices.
  • This dish can be made vegan by omitting the feta cheese garnish.
  • Leftovers store well in the fridge for up to 3 days and reheat nicely on the stove or in the microwave.

Find it online: https://flavorspath.com/mediterranean-rice-and-beans-recipe/