Simple vegan red beans and rice is an easy weeknight dinner ready in 30 minutes and full of flavor! It’s a complete meal with high-fiber brown rice, various veggies, and protein-rich kidney beans!
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There’s not quite as an iconic vegan meal as beans and rice. When I first lived on my own as a young adult, I whipped it together for myself weekly. But back then, I didn’t experiment as much with spices; instead, I threw some raw chopped veggies in a bowl with rice and black beans.
But now that I have some time under my belt in the kitchen, I’ve come up with a vegan red beans and rice recipe that is just about as easy as the meal I prepared as a young adult but has tons more flavor!
Smoked paprika and oregano give this recipe a layer of flavor, accompanied by diced tomatoes, red and green bell pepper, chopped onion, and garlic. It’s all simmered with kidney beans and placed on brown rice with fresh parsley for garnish.
Every time I make this recipe, there are no leftovers!
💗 Why You’ll Love Vegan Red Beans and Rice
Simple Ingredients: This is an excellent recipe for when you haven’t had a chance to make it to the grocery store. It uses pantry ingredients plus a few fresh vegetables.
Quick and Easy: You will have
Flavorful: The smoked paprika and oregano bring out the flavors of the peppers and beans.
Family-Friendly: This recipe is excellent for kids as it’s not spicy, yet it can be customized for adults with a bit of cayenne pepper if you like the heat.
Suitable for All Diets: This recipe is vegetarian, vegan, and gluten-free.
🥣 Ingredients and Notes
Brown Rice: I make my brown rice in my Ninja. It speeds up the process and takes only 15 minutes instead of 45! Cook with vegetable broth instead of water to add more flavor.
Onion and Garlic: Dice yellow onion and mince the garlic.
Red and Green Bell Peppers: Dice the red and green bell peppers. Use varying colors of peppers if you choose.
Diced Tomatoes: Use one can with the juices.
Red Kidney Beans: Drain and rinse.
Spices: You’ll need smoked paprika, oregano, salt, and pepper.
Fresh Parsley: Roughly chopped and added for garnish.
📖 Variations and Substitutions
Spanish Rice: Substitute brown rice for Spanish rice.
More Veggies: Feel free to add more vegetables, such as celery, mushrooms, zucchini, squash, leafy greens, or anything in your fridge that needs to be cooked.
More Protein: If you need an extra protein boost, add an additional can of drained and rinsed kidney beans, or change it up with black beans, white beans, chickpeas, lentils, or other legumes.
🔪 Tools and Equipment
- Large Saute Pan
- Rice Cooker or Instant Pot
👩🏻🍳 How to Make Vegan Red Beans and Rice
- Rinse the rice thoroughly in cold water until the water runs clear. This will remove excess starch and ensure that the rice cooks up fluffy and not sticky.
- Combine the rice and 2 ¼ cups of water in a medium saucepan. Bring to a boil, reduce the heat to low, and cover the pot. Cook for 18-20 minutes or until the rice is tender and the water has been absorbed. Alternatively, if you have an Instant Pot or Ninja Foodi, prepare the rice there to reduce the cooking time.
- While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 3-4 minutes, or until it softens. Add the minced garlic and cook for another minute or two until fragrant.
- Add the chopped bell peppers to the skillet and cook for 5-7 minutes. Stir in the diced tomatoes, kidney beans, smoked paprika, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the flavors have melded together and the vegetables are tender.
- Divide the rice among four bowls or plates and spoon the bean mixture on top. Garnish with chopped fresh parsley or cilantro, if desired.
📝 Expert Tips
- Save time cooking the rice using a rice cooker or Instant Pot, or use frozen brown rice packets in 3 minutes!
- Opt for long-grain white rice or brown rice.
- Taste as you go and adjust spice levels according to your preference. Add some cayenne for heat or more smoked paprika.
- Garnish with fresh ingredients such as fresh herbs or green onions.
- Vegan red beans and rice are perfect for meal prepping. Make the rice in advance, then make the beans the night you plan to serve, or divide up the beans and rice into portions and put them in the fridge or freezer.
❓ FAQS
Take a portion of the cooked beans, mash them, and add them back to the dish. This will release starch and help thicken the overall consistency. Another option is to add a small amount of tomato paste, which will thicken and flavor the dish.
Adding aromatic vegetables like onions and garlic adds tons of flavor. Then, layer with spices like thyme, oregano, smoked paprika, cayenne pepper, cumin, salt, and black pepper.
🍽 Serving Suggestions
This is an all-in-one recipe, but it can also serve as a larger group’s side dish. Pair it with a simple side salad or roasted vegetables if serving as a main dish. If you choose to serve it as a side dish, it pairs nicely with vegan chickpea meatloaf, vegan potato casserole, or with vegan enchiladas.
🫙 Storage
Fridge: Allow the leftovers to cool to room temperature. Transfer to an airtight container. Store in the fridge for 3-4 days.
Freezer: Transfer to a freezer-safe container, allowing a bit of room at the top of the container to allow for expansion when frozen. Store in the freezer for 2-3 months.
Reheat: Warm in the microwave until heated through.
😋More Vegan Beans and Rice Recipes!
Recipe
Vegan Red Beans and Rice
Equipment
Ingredients
- 1 cup brown rice
- 2 ¼ cups water
- 1 tablespoon olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1 green bell pepper
- 1 red bell pepper
- 15 ounce diced tomatoes canned with juices
- 15 ounce kidney beans drained and rinsed
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- fresh parsley for garnish
Instructions
- Rinse the rice thoroughly in cold water until the water runs clear. This will remove excess starch and ensure that the rice cooks up fluffy and not sticky.
- Combine the rice and 2 ¼ cups of water in a medium saucepan. Bring to a boil, reduce the heat to low, and cover the pot. Cook for 18-20 minutes or until the rice is tender and the water has been absorbed. Alternatively, if you have an Instant Pot or Ninja Foodi, prepare the rice there to reduce the cooking time.
- While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 3-4 minutes, or until it softens. Add the minced garlic and cook for another minute or two until fragrant.
- Add the chopped bell peppers to the skillet and cook for 5-7 minutes. Stir in the diced tomatoes, kidney beans, smoked paprika, cumin, oregano, salt, and pepper.
- Bring to a simmer and cook for 10 minutes, stirring occasionally, until the flavors have melded together and the vegetables are tender.
- Divide the rice among four bowls or plates and spoon the bean mixture on top. Garnish with chopped fresh parsley or cilantro, if desired.
Notes
- Save time cooking the rice using a rice cooker or Instant Pot, or use frozen brown rice packets in 3 minutes!
- Opt for long-grain white rice or brown rice.
- Taste as you go and adjust spice levels according to your preference. Add some cayenne for heat or more smoked paprika.
- Garnish with fresh ingredients such as fresh herbs or green onions.
- Vegan red beans and rice are perfect for meal prepping. Make the rice in advance, then make the beans the night you plan to serve, or divide up the beans and rice into portions and put them in the fridge or freezer.
- Store in the fridge for 3-4 days or in the freezer for 2-3 months.
Sara Welch
This was such a quick and easy recipe that does not disappoint! Easy, healthy and delicious; definitely, a new favorite recipe!
TAYLER ROSS
I made this red beans and rice with dinner last night and it was delicious! So easy to make and so flavorful!
Sonia
Thank you for this recipe! I love the flavor and nutrition in this meal! Delicious!!!
Helen
We love this kind of flavour packed and nutritious vegan meal! Thanks for the recipe.
Gianne
The flavors were rich and satisfying, and the texture of the beans and rice was perfect. I would highly recommend this dish to anyone looking for a tasty, plant-based meal.