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Delicious Mediterranean Rice And Beans Recipe

Delicious Mediterranean Rice And Beans Recipe

A vibrant, wholesome, and incredibly satisfying dish perfect for busy weeknights or a delightful weekend meal. This recipe transforms humble pantry staples into a flavorful and nutrient-packed explosion, proving that healthy eating can be both simple and exceptionally tasty.
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Prep Time 15 minutes
Cook Time 25 minutes
Simmer Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 2-3 cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon red pepper flakes optional, for a touch of heat
  • 1 (15-ounce) can diced tomatoes undrained
  • 1 (15-ounce) can cannellini beans or other white beans like Great Northern, rinsed and drained
  • 1 (15-ounce) can chickpeas rinsed and drained
  • 2 cups cooked long-grain white rice about 1 cup uncooked rice
  • ½ cup vegetable broth or water
  • salt and freshly ground black pepper to taste
  • fresh parsley or cilantro chopped (for garnish)
  • lemon wedges for serving
  • crumbled feta cheese optional, for garnish
  • extra virgin olive oil for serving

Equipment

  • Large skillet or Dutch oven

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
    1 tablespoon olive oil, 1 large onion
  2. Add the minced garlic, cumin, smoked paprika, turmeric, and red pepper flakes (if using) to the skillet. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
    2-3 cloves garlic, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon ground turmeric, ¼ teaspoon red pepper flakes
  3. Pour in the can of diced tomatoes with their juices, the rinsed and drained cannellini beans, and the rinsed and drained chickpeas. Stir everything together to combine with the aromatics and spices.
    1 (15-ounce) can diced tomatoes, 1 (15-ounce) can cannellini beans, 1 (15-ounce) can chickpeas
  4. Stir in the cooked long-grain white rice and the vegetable broth (or water). Bring the mixture to a gentle simmer.
    2 cups cooked long-grain white rice, ½ cup vegetable broth or water
  5. Reduce the heat to low, cover the skillet, and let it simmer for about 10-15 minutes, stirring occasionally. This allows the flavors to meld and the mixture to thicken slightly. If it becomes too dry, add a splash more broth or water.
  6. Season generously with salt and freshly ground black pepper to taste. Give it a final stir.
    salt and freshly ground black pepper
  7. Ladle the Delicious Mediterranean Rice And Beans Recipe into bowls. Garnish with fresh chopped parsley or cilantro, a squeeze of fresh lemon juice, and a sprinkle of crumbled feta cheese if desired. A final drizzle of extra virgin olive oil adds a lovely richness.
    fresh parsley or cilantro, lemon wedges, crumbled feta cheese, extra virgin olive oil

Notes

Stores well in the refrigerator for 3-4 days. Reheat on the stovetop with a splash of liquid for best results. Can also be frozen for up to 2-3 months.