Description
A wholesome and vibrant Mediterranean rice and beans dish featuring aromatic spices, fresh vegetables, and leafy greens, perfect for a healthy and flavorful meal.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 medium tomato (diced)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
Main Ingredients
- 1 cup long grain white rice (uncooked)
- 2 cups vegetable broth or water
- 1 can (15 oz) chickpeas or cannellini beans (drained and rinsed)
- 2 cups fresh spinach (or kale, roughly chopped)
- 1 tablespoon lemon juice (plus more to taste)
- 2 tablespoons chopped fresh parsley or mint
Optional Toppings
- Crumbled feta cheese
- Olives
- Tahini drizzle
Instructions
- Sauté the Aromatics: In a large skillet or pot, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until soft and fragrant, about 3-5 minutes.
- Add Vegetables and Spices: Stir in the diced red bell pepper and tomato. Sprinkle the ground cumin, smoked paprika, dried oregano, salt, and pepper. Cook for 2-3 minutes until the vegetables begin to soften, letting the spices release their aroma.
- Cook the Rice: Add the uncooked rice to the skillet and stir well to coat with the spices and vegetables. Pour in the vegetable broth or water, bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes or until the rice is tender and has absorbed the liquid.
- Add Beans and Greens: During the last few minutes of cooking, stir in the drained chickpeas or cannellini beans and the fresh spinach or kale. Cover again and cook until the greens are wilted and everything is heated through.
- Finish and Serve: Remove from heat and squeeze in fresh lemon juice, drizzle with olive oil, and add chopped fresh parsley or mint. Top with optional crumbled feta, olives, or a tahini drizzle if desired for extra Mediterranean flavor.
- Storage Tips: Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. Portions can also be frozen for future meals.
Notes
- You can substitute kale for spinach based on your preference or availability.
- Use vegetable broth for more flavor, or water for a lighter taste.
- Optional toppings such as feta, olives, and tahini add richness but can be omitted for a vegan version.
- Adjust seasoning with salt and lemon juice at the end to balance flavors.
- This dish reheats well, making it a great option for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean, rice and beans, healthy recipe, vegetarian, quick meal, one-pot meal, spinach, chickpeas, easy dinner
