If you’re looking for a wholesome, hearty, and quick meal, Bean and Spinach Rice is the perfect option. Packed with protein, fiber, vitamins, and minerals, this dish combines the goodness of beans and spinach with the comforting nature of rice. It’s an easy-to-make, one-pot meal that’s ideal for busy weeknights or meal prep.
Ingredients:
- 1 cup basmati rice (or your preferred type of rice)
- 1 tablespoon olive oil (or any cooking oil of choice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (optional for some extra flavor)
- 1 can (15 oz) of beans (black beans, kidney beans, or chickpeas – drained and rinsed)
- 2 cups fresh spinach (or frozen spinach, thawed and drained)
- 2 cups vegetable broth (or water)
- Salt and pepper to taste
- Juice of half a lemon (optional, for a fresh tang)
- Fresh cilantro (optional, for garnish)
Instructions:
- Prep the Ingredients:
- Wash the rice under cold water until the water runs clear. Drain and set aside.
- If using fresh spinach, wash it thoroughly and chop it roughly. If using frozen spinach, ensure it’s well-drained and chopped.
- Cook the Rice:
- In a large pan or skillet, heat the olive oil over medium heat.
- Add the cumin seeds and allow them to splutter for about 30 seconds, releasing their aroma.
- Sauté the Aromatics:
- Add the chopped onion and sauté for 3-4 minutes until they become translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the Spices:
- Add turmeric, cumin powder, and paprika to the pan. Stir to combine, allowing the spices to bloom in the oil for about 1 minute.
- Add Beans and Spinach:
- Stir in the beans and cook for 2 minutes, allowing them to warm up.
- Add the spinach and cook for an additional 2-3 minutes, until it wilts down (fresh spinach will wilt quickly, while frozen might take a bit longer to warm through).
- Cook the Rice:
- Add the rinsed rice to the pan and stir everything together gently.
- Pour in the vegetable broth (or water), and add salt and pepper to taste. Bring to a boil.
- Simmer:
- Once the liquid starts to boil, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Finish and Serve:
- Once the rice is fully cooked, remove the pan from the heat and let it sit, covered, for about 5 minutes.
- Fluff the rice with a fork and drizzle with lemon juice (optional) for a bright finish.
- Garnish and Enjoy:
- Garnish with fresh cilantro for a burst of color and flavor.
- Serve your Bean and Spinach Rice hot, either on its own or as a side dish to your favorite protein.
Tips:
- Customize your Beans: Feel free to use any type of canned beans you like—black beans, kidney beans, chickpeas, or pinto beans all work wonderfully.
- Add a Protein Boost: For a non-vegetarian version, you can add grilled chicken, shrimp, or tofu to make it even more filling.
- Spice It Up: If you enjoy heat, add a chopped green chili or a pinch of cayenne pepper to the dish.
- Make it Vegan: This recipe is naturally vegan, but double-check your broth and any toppings to ensure they align with your dietary preferences.
Why You’ll Love This Recipe:
- Balanced Meal: The combination of beans, spinach, and rice gives you a perfect balance of carbs, protein, and fiber.
- Quick & Easy: With just one pan and minimal prep time, you can have a nutritious and satisfying meal in under 30 minutes.
- Versatile: It’s adaptable to your taste and what you have in your pantry—mix and match the beans, greens, and spices to suit your preferences.
Conclusion:
Bean and Spinach Rice is an incredibly versatile and nourishing dish that’s perfect for a quick, healthy meal. It’s easy to make, packed with flavor, and customizable to suit your needs. Whether you enjoy it as a main dish or a side, this meal will leave you feeling satisfied and energized!
Enjoy your meal, and don’t forget to share this recipe with friends and family!
