Mediterranean Rice and Beans Recipe

Introduction

Mediterranean Rice and Beans is a vibrant, wholesome dish that combines hearty legumes with fragrant spices and fresh vegetables. It’s an easy, nutritious meal perfect for lunch or dinner, bringing Mediterranean flavors to your table with minimal effort.

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 chopped onion and minced garlic, sauté until softened and fragrant, about 3-4 minutes.
2. Step 2: Stir in diced bell pepper and chopped tomato. Cook for another 2-3 minutes until the vegetables start 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 vegetable broth or water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
6. Step 6: Gently fold in the 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. Garnish with chopped parsley or mint, and add optional toppings like crumbled feta, olives, or pine nuts if desired.

Tips & Variations

• For extra flavor, toast the rice lightly in the oil before adding the broth.
• Swap the chickpeas or cannellini beans for other beans like black beans or kidney beans based on your preference.
• Add chopped sun-dried tomatoes or kalamata olives for a tangy Mediterranean twist.
• If you prefer a creamier texture, stir in a spoonful of Greek yogurt or tahini before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to keep the rice moist. This dish also freezes well—thaw overnight in the refrigerator and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice for a nuttier flavor and more fiber. Keep in mind it requires a longer cooking time and more liquid—about 40-45 minutes with 2.5 cups of broth.

Is this recipe suitable for vegans?

Absolutely! Simply omit optional toppings like feta cheese, or substitute with vegan cheese alternatives to keep the dish fully plant-based.

Mediterranean Rice and Beans Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

A flavorful and wholesome Mediterranean Rice and Beans dish packed with aromatic spices, fresh vegetables, and hearty legumes. This one-pot recipe combines tender long-grain rice with chickpeas, cannellini beans, and spinach, finished with a zesty lemon juice and fresh herbs for a vibrant and nutritious meal perfect for lunch or dinner.

• Author: Hannah
• 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

Rice and Beans

• 1 cup long-grain white rice (or basmati/jasmine)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed

Vegetables and Aromatics

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 medium tomato, chopped
• 2 cups fresh spinach, chopped

Spices and Seasonings

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Liquids and Garnish

• 2 cups vegetable broth or water
• Juice of ½ lemon
• Fresh parsley or mint, chopped (for garnish)
• Optional: crumbled feta cheese, olives, or pine nuts

Instructions

1. Sauté Aromatics: Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
2. Add Vegetables: Stir in diced bell pepper and chopped tomato. Cook for another 2-3 minutes until the vegetables start to soften.
3. Incorporate Spices: Sprinkle ground cumin, smoked paprika, dried oregano, salt, and pepper over the cooked vegetables. Stir well to evenly coat all ingredients with spices.
4. Combine Rice: Add the rice to the skillet, stirring to mix it thoroughly with the spiced vegetables.
5. Cook Rice: Pour in the vegetable broth or water and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for 15-20 minutes, or until rice is tender and the liquid is fully absorbed.
6. Fold in Beans and Spinach: Gently fold in the drained chickpeas, cannellini beans, and chopped spinach. Cover again and allow the residual heat to wilt the spinach for about 5 minutes.
7. Finish and Garnish: Squeeze fresh lemon juice over the dish, then garnish with chopped parsley or mint. For added flavor and texture, optionally top with crumbled feta cheese, olives, or pine nuts before serving.

Notes

• Use vegetable broth for richer flavor or water for a lighter dish.
• Long-grain rice varieties like basmati or jasmine work best for texture and aroma.
• Feel free to substitute chickpeas and cannellini beans with other legumes according to preference.
• Adjust seasoning to taste, especially salt and pepper.
• Optional toppings like feta, olives, or pine nuts enhance Mediterranean authenticity.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Mediterranean rice recipe, rice and beans, vegetarian main dish, healthy rice recipe, chickpea rice, easy stovetop meal