Description
This Mediterranean Rice and Beans recipe is a wholesome, flavorful, and easy-to-make dish featuring a vibrant mix of aromatic spices, fresh vegetables, and tender beans. Perfect as a filling main or a hearty side, it combines long-grain rice with chickpeas, cannellini beans, and spinach, enhanced by cumin, paprika, and oregano. Lightly sautéed, slow-simmered, and finished with fresh lemon juice and herbs, this dish embodies Mediterranean nutrition and taste in every bite.
Ingredients
Rice and Vegetables
- 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
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Liquids and Beans
- 2 cups vegetable broth or water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
Greens and Garnish
- 2 cups fresh spinach, chopped
- Juice of ½ lemon
- Fresh parsley or mint, chopped (for garnish)
- Optional: crumbled feta cheese, olives, or pine nuts
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and minced garlic; sauté for 3-4 minutes until softened and fragrant.
- Cook Vegetables: Stir in diced bell pepper and chopped tomato. Cook for an additional 2-3 minutes until the vegetables start to soften, releasing their natural juices.
- Add Spices: Sprinkle ground cumin, smoked paprika, dried oregano, salt, and pepper over the vegetables. Stir well to ensure the spices evenly coat the vegetables and develop their aromas.
- Combine Rice: Add the rice to the skillet, stirring to mix it thoroughly with the vegetable and spice mixture, allowing the rice grains to be well coated.
- Simmer Rice: Pour in the vegetable broth or water. Increase heat to bring the liquid to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and all liquid is absorbed.
- Fold in Beans and Spinach: Gently fold in the drained chickpeas, cannellini beans, and chopped spinach. Cover the pot again and let it sit off heat for 5 minutes, allowing the spinach to wilt and flavors to meld.
- Finish and Garnish: Squeeze fresh lemon juice over the dish for brightness. Garnish with chopped parsley or mint. Optionally, top with crumbled feta cheese, olives, or pine nuts to enhance flavor and texture before serving.
Notes
- You can substitute vegetable broth with water, but broth adds more flavor to the rice.
- Using basmati or jasmine rice will provide a more fragrant dish.
- For a vegan version, omit the optional feta cheese garnish.
- Add a pinch of chili flakes if you prefer a spicier dish.
- This dish reheats well and is perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
