Vegan Red Beans and Rice
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!
Servings: 4
Calories: 381kcal
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
Tips for Making Vegan Red Beans and Rice
- 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.
Nutrition
Calories: 381kcal | Carbohydrates: 70g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 316mg | Potassium: 920mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1421IU | Vitamin C: 75mg | Calcium: 101mg | Iron: 6mg