• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Veggie Primer

  • Home
  • About
    • Why I’m An Unlikely Food Blogger
    • Why I Follow A Plant-Based (Vegan) Diet
  • Recipes
    • Meal Plans
    • Breakfast
    • Drinks & Smoothies
    • Salads
    • Soups & Stews
    • Sushi & Spring Rolls
    • Burgers, Sandwiches & Wraps
    • Pizza
    • Pasta
    • Grains
    • Casseroles & Pies
    • Sides
    • Dressings, Sauces & Spreads
    • Snacks & Desserts
    • Test Kitchen
  • Tips
    • Food Allergies
    • Healthy Living
    • Tools
  • Resources
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Quick Rice and Beans

January 23, 2015

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!

Quick Rice and Beans - 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! | VeggiePrimer.com

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
  • salsa
  • 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!

Brown Rice and Black Beans
Print Pin

Quick Rice and Beans

This simple gluten-free vegan recipe is a lifesaver on busy weeknights. It’s tasty and filling, and you can use the leftovers in a variety of ways!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 3 cups long grain brown rice cooked
  • 2 cups black beans or one 15.5 oz low sodium canned beans
  • 29 oz diced tomatoes with green chilies or two 14.5 oz cans, undrained
  • 8 oz frozen sweet corn
  • 16 oz frozen peppers and onions
  • 8 oz leafy greens (fresh or frozen kale, collard greens, or spinach)
  • 1 tsp ground cumin
  • 3 tsp chili powder
  • 1 avocado peeled, pitted and diced (optional)
  • 2.25 oz sliced black olives or one small can (optional)
  • 2-4 stems cilantro chopped (optional)

Instructions

  • Combine canned tomatoes, frozen vegetables, cumin and chili powder in a 5-quart nonstick sauté pan and set to medium high heat on stove.
  • Stir with a stiff spatula and cover.
  • If using canned beans, rinse and drain before adding to pan.
  • If using fresh leafy greens, rinse and chop before adding to pan.
  • Simmer on medium/high for approximately 10 minutes, stirring occasionally.
  • Reduce to medium heat, add cooked rice and stir until warmed through.
  • Serve in pasta bowls topped with diced avocado, sliced black olives and chopped cilantro.

Notes

Omit avocado and olives to make the recipe low-fat.
Warm leftovers and serve over a baked sweet potato or with salad greens in a whole grain wrap for a yummy lunch the next day.

 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.

Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on Reddit
Reddit
Email this to someone
email

Filed Under: Grains, Recipes, Sides Tagged With: low-fat, rice

JOIN MY MAILING LIST

Subscribe to VeggiePrimer.com mailing list for weekly updates and get a FREE eBook: 7 Not-So-Obvious Tips for Eating Healthy!

Meal Plans

Week 9 Meal Plan - Vegan and Gluten-Free
Plant-Based Meal Plan Week 8
Week 7 Meal Plan Graphic
Week 6 Meal Plan Graphic
Previous Post: « Brown Rice Cooker
Next Post: How To Be A Healthy Vegan »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi! I'm Margaret. I share simple recipes and insights on how to follow a plant-based lifestyle. Read More…

Learn with me

  • Contact
  • Workshops

JOIN MY MAILING LIST

Subscribe to VeggiePrimer.com weekly newsletter and get a free eBook: 7 Not-So-Obvious Tips for Healthy Eating SUBSCRIBE to my weekly newsletter and receive a free e-book.

Footer

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share.

Copyright © 2021 | VeggiePrimer.com All rights reserved. Privacy | Terms| Note: As an Amazon Associate I earn from qualifying purchases.