Description
A warm, hearty dish with fluffy brown rice, tender chickpeas, and black beans, combined with colorful vegetables and seasoned for a comforting flavor.
Ingredients
Scale
- 1 cup brown rice
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes
- 1/2 cup diced bell pepper
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat 1 tsp olive oil in a large pot over medium heat. While the oil warms, dice the onion and bell pepper, mince the garlic, and rinse the canned beans and chickpeas.
- Add the diced red onion and bell pepper to the hot oil. Sauté for 4–5 minutes until the vegetables soften. Add the minced garlic and cook for another 30–60 seconds.
- Stir in the brown rice, vegetable broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 40–45 minutes until rice is tender and liquid is absorbed.
- Once the rice is tender, gently fold in chickpeas and black beans. Cook uncovered for 3–5 minutes to warm the beans through. Garnish with chopped fresh parsley and serve.
Notes
For fluffier rice, let it rest covered off heat for 5–10 minutes before fluffing. Adjust seasoning based on saltiness of broth and canned beans.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg