Description
This Mediterranean rice and beans recipe is your ticket to a mini vacation all the sunny, herb-infused flavors of coastal dining without leaving your kitchen.
Ingredients
Scale
- 1½ cups (300g) long-grain brown rice, rinsed and drained
- 2 cans (15oz/425g each) beans (kidney, chickpeas, or cannellini), drained and rinsed
- 3 tablespoons (45ml) extra virgin olive oil
- 1 large red onion (about 1 cup/160g), finely diced
- 4 cloves garlic (about 12g), minced
- 1 red bell pepper (about 1 cup/150g), diced
- 1 teaspoon (2g) dried oregano
- 1 teaspoon (2g) ground cumin
- ½ teaspoon (1g) smoked paprika
- 3 cups (720ml) vegetable broth
- Juice of 1 lemon (about 2 tablespoons/30ml)
- ½ cup (20g) fresh parsley, chopped
- ¼ cup (10g) fresh mint, chopped
- Salt and freshly ground black pepper to taste
- Optional: ½ cup (75g) pitted kalamata olives, halved
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced red onion and cook for 3-4 minutes until softened.
- Add minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
- Add rinsed brown rice to the skillet, stirring to coat with oil. Toast for about 2 minutes, stirring frequently.
- Sprinkle in dried oregano, cumin, and smoked paprika, then stir for 30-60 seconds until fragrant.
- Pour in vegetable broth, add ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes.
- Once rice is tender, fold in beans and olives (if using). Cover and cook for 5 more minutes to warm beans.
- Remove from heat, drizzle with remaining olive oil and lemon juice. Fold in chopped parsley and mint.
- Let rest, covered, for 5-10 minutes before serving. Fluff with a fork and adjust seasoning if needed.
- Serve warm or at room temperature, garnished with additional fresh herbs and lemon wedges.