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Mediterranean Rice and Beans Recipe

Mediterranean Rice and Beans Recipe
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★★★★★

5 from 4 reviews

This Mediterranean Rice and Beans recipe is a vibrant and nutritious one-pot meal featuring fluffy long-grain rice cooked with flavorful spices and a mix of chickpeas, cannellini beans, fresh spinach, and bright lemon juice. Perfect as a wholesome vegetarian dish, it is easy to prepare, packed with protein and fiber, and can be customized with optional toppings such as feta, olives, or pine nuts for extra Mediterranean flair.

Ingredients

Scale

Grains and Legumes

  • 1 cup long-grain white rice (or basmati/jasmine)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed

Vegetables

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 medium tomato, chopped
  • 2 cups fresh spinach, chopped

Liquids

  • 2 tablespoons olive oil
  • 2 cups vegetable broth or water
  • Juice of ½ lemon

Spices and Seasonings

  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Garnish and Optional

  • Fresh parsley or mint, chopped (for garnish)
  • Optional: crumbled feta cheese, olives, or pine nuts

Instructions

  1. Sauté aromatics: Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
  2. Cook vegetables: Stir in diced bell pepper and chopped tomato. Continue cooking for another 2-3 minutes until the vegetables begin to soften.
  3. Season: Sprinkle ground cumin, smoked paprika, dried oregano, salt, and pepper over the vegetables. Stir well to evenly coat everything with the spices.
  4. Add rice: Add the rice to the skillet and stir to combine with the spiced vegetables.
  5. Simmer rice: Pour in the vegetable broth or water and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is tender and all liquid is absorbed.
  6. Fold in beans and spinach: Gently stir in the drained chickpeas, cannellini beans, and chopped spinach. Cover and let the dish sit off heat for 5 minutes to allow the spinach to wilt.
  7. Finish and garnish: Squeeze fresh lemon juice over the cooked rice and beans, then garnish with chopped fresh parsley or mint. Optionally, add crumbled feta cheese, olives, or pine nuts to enhance flavor and texture before serving.

Notes

  • You can substitute basmati or jasmine rice for a fragrance variation.
  • For a vegan version, skip the optional feta cheese.
  • If you prefer a nuttier taste, toast pine nuts lightly before garnishing.
  • Leftovers keep well in the refrigerator for 3-4 days and reheat nicely.
  • Add a splash of extra lemon juice or a drizzle of olive oil before serving for enhanced freshness.

Nutrition

Keywords: Mediterranean rice recipe, rice and beans, vegetarian one-pot meal, chickpeas recipe, healthy rice dish, spinach rice, easy dinner recipe

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