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Mediterranean Rice and Beans

Mediterranean Rice Beans

A vibrant one-pot Mediterranean dish with fluffy rice, hearty beans, sautéed vegetables, and fresh herbs delivering bold, comforting vegetarian flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, vegetarian
Cuisine Mediterranean
Servings 4 people
Calories 350 kcal

Equipment

  • 1 large skillet or pot for cooking

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 medium tomato diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 cup long-grain white rice basmati or jasmine, rinsed
  • 2 cups vegetable broth or water
  • 1 can about 14 oz chickpeas or cannellini beans, drained and rinsed
  • 2 cups fresh spinach or kale roughly chopped
  • Juice of 1 lemon optional
  • 2 tablespoons chopped fresh parsley or mint optional
  • Optional toppings: crumbled feta olives, sun-dried tomatoes, pine nuts, or tahini drizzle

Instructions
 

  • Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and minced garlic; cook until softened and fragrant, about 2 to 3 minutes.
  • Add diced red bell pepper and tomato to the skillet. Stir in cumin, smoked paprika, oregano, salt, and pepper. Cook until vegetables start to soften, about 2 to 3 minutes.
  • Add rinsed rice and stir to coat it with the oil and spices. Pour in vegetable broth or water, bring to a boil, then reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 15 to 20 minutes.
  • Fold in the drained beans and chopped greens gently. Cover and cook for 2 to 3 minutes until greens wilt and everything is heated through.
  • Remove from heat and stir in lemon juice and fresh herbs, if using. Adjust seasoning to taste. Serve warm with optional toppings as desired.

Notes

  • Use long-grain rice for the best fluffy texture; adjust liquid and cooking time for brown rice or quinoa.
  • Substitute chickpeas with lentils, black beans, or kidney beans as preferred.
  • Add zucchini, eggplant, or artichokes for extra nutrition and texture.
  • Store leftovers in the refrigerator up to 4 days; reheat with a splash of broth to refresh.