Mediterranean Rice and Beans Recipe

Introduction

This Mediterranean Rice and Beans dish is a vibrant and hearty meal packed with fresh vegetables and flavorful spices. It’s a simple, nutritious option perfect for a wholesome weeknight dinner.

Ingredients

• 1 cup long-grain white rice (or basmati/jasmine)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 medium tomato, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 cups vegetable broth or water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 cups fresh spinach, chopped
• Juice of ½ lemon
• Fresh parsley or mint, chopped (for garnish)
• Optional: crumbled feta cheese, olives, or pine nuts

Instructions

1. Step 1: Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and minced garlic; sauté until softened, about 3-4 minutes.
2. Step 2: Stir in the diced bell pepper and chopped tomato. Cook for an additional 2-3 minutes until the vegetables begin to soften.
3. Step 3: Sprinkle in ground cumin, smoked paprika, dried oregano, salt, and pepper. Stir well to coat the vegetables evenly with the spices.
4. Step 4: Add the rice to the skillet and stir to combine with the vegetable and spice mixture.
5. Step 5: Pour in the vegetable broth or water and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
6. Step 6: Gently fold in the drained chickpeas, cannellini beans, and chopped spinach. Cover and let it sit for 5 minutes until the spinach wilts.
7. Step 7: Squeeze fresh lemon juice over the dish and garnish with chopped parsley or mint. Optionally, top with crumbled feta cheese, olives, or pine nuts for added flavor and texture.

Tips & Variations

• Use basmati or jasmine rice for a fragrant twist.
• Replace the spinach with kale or Swiss chard for a different leafy green.
• Add a pinch of cayenne pepper if you like a bit of heat.
• For extra protein, stir in cooked chicken or tofu before serving.
• Serve with a side of warm pita bread or a fresh salad.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook dried beans thoroughly before adding them to the dish to ensure they are tender and safe to eat.

Is this dish vegan-friendly?

The recipe is naturally vegan when you skip the optional feta cheese. Using vegetable broth also keeps it plant-based.

Mediterranean Rice and Beans Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

This Mediterranean Rice and Beans recipe is a vibrant, nutritious one-pot meal featuring aromatic spices, tender rice, hearty chickpeas and cannellini beans, fresh spinach, and a hint of lemon. Perfect as a wholesome vegetarian lunch or dinner, it combines Mediterranean flavors with convenient stovetop cooking for a delicious and satisfying dish.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup long-grain white rice (or basmati/jasmine)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 medium tomato, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 cups vegetable broth or water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 cups fresh spinach, chopped
• Juice of ½ lemon

Optional Garnishes

• Fresh parsley or mint, chopped (for garnish)
• Crumbled feta cheese
• Olives
• Pine nuts

Instructions

1. Sauté Aromatics: Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and minced garlic and sauté until softened, about 3-4 minutes.
2. Add Vegetables: Stir in diced bell pepper and chopped tomato. Cook for an additional 2-3 minutes until the vegetables begin to soften.
3. Spice the Mixture: Sprinkle in ground cumin, smoked paprika, dried oregano, salt, and pepper. Stir to coat the vegetables evenly with the spices.
4. Combine Rice: Add the rice to the skillet, stirring to combine well with the vegetable and spice mixture.
5. Cook Rice: Pour in the vegetable broth or water, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
6. Mix in Beans and Spinach: Gently fold in the chickpeas, cannellini beans, and chopped spinach. Cover and let it sit off the heat for 5 minutes to allow the spinach to wilt.
7. Finish and Garnish: Squeeze fresh lemon juice over the dish and garnish with chopped parsley or mint. Optionally, top with crumbled feta cheese, olives, or pine nuts to enhance flavor and texture.

Notes

• You can substitute brown rice, but increase the cooking time and liquid accordingly.
• For added protein, serve with grilled chicken or fish if not strictly vegetarian.
• Adjust spices to taste, adding chili flakes for heat if desired.
• Leftovers store well in the refrigerator for up to 3 days and reheat easily.
• Using vegetable broth instead of water enriches the flavor significantly.

Keywords: Mediterranean rice and beans, vegetarian rice recipe, chickpea rice, one-pot rice meal, healthy Mediterranean dish