This gluten-free vegan quick rice and beans dish is a lifesaver on busy weeknights. It’s tasty and filling, and you can use the leftovers in a variety of ways!
Meals pulled together quickly with ingredients you have on hand are the best! Who wants to labor over recipe details? If you don’t have cooked rice on hand, you can set up your rice cooker in the morning. Then the rice is ready by dinner time.
Quick Rice And Beans
But what if you don’t have a rice cooker? Well, the boil-in-a-bag approach is still better than most processed food. I’m not ashamed to admit I use this method when pinched for time.
If you keep these ingredients on hand, you can always toss together this meal of quick rice and beans:
- canned beans
- frozen veggies
- cooked rice (or Success Boil in a Bag Brown Rice)
- canned diced tomatoes
- chili powder
- ground cumin
It’s fun to experiment with different kinds of beans, frozen veggies, and dark leafy greens. Try white beans with broccoli. You can also substitute quinoa, buckwheat, or millet for the rice. (These grains cook more quickly than rice. So they are another good option if time is short.)
I encourage you to make this recipe your own. Experiment with ingredients you enjoy. And be sure to share your ideas with comments and pictures. I’d love to see your creations!
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients. Note: This page contains affiliate links. Veggie Primer may earn a commission if you use the links. I only recommend items/brands I use and trust.