Easy Red Kidney Beans Brown Rice with Chili Flavors Vegan

Savor the bold and comforting flavors of this Easy Red Kidney Beans Brown Rice with Chili Flavors—a hearty, one-pan vegan recipe perfect for weeknight dinners or meal prep! Combining fluffy, whole-grain brown rice with protein-packed red kidney beans, tender veggies, and a medley of smoky spices like cumin, smoked paprika, and a touch of chili powder, this dish delivers a satisfying, chili-inspired experience in under 45 minutes. A hint of cayenne adds an optional kick, while bright cilantro and zesty lime wedges provide a fresh finish. With simple ingredients and minimal effort, this gluten-free, plant-based meal is a flavorful, nutritious option that the whole family will love.

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 1 can Canned red kidney beans (drained and rinsed)
• 2 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion (chopped)
• 3 cloves Garlic cloves (minced)
• 1 medium Red bell pepper (diced)
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Chili powder
• 0.25 teaspoon Cayenne pepper (optional, for heat)
• 1 cup Diced tomatoes (canned, with juices)
• 0.5 cup Corn kernels (frozen or canned, drained)
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 4 pieces Lime wedges (for serving)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Rinse the brown rice under cold water to remove excess starch. In a medium saucepan, combine the brown rice and 2 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes or until the rice is tender and the liquid has been absorbed.

Step 2

While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until the pepper is tender.

Step 5

Add the ground cumin, smoked paprika, chili powder, and cayenne pepper (if using). Stir well to evenly coat the vegetables in the spices.

Step 6

Mix in the diced tomatoes and their juices, followed by the drained and rinsed red kidney beans. Stir to combine and let it simmer for 5-7 minutes to blend the flavors.

Step 7

Add the corn kernels and season with salt and black pepper. Cook for an additional 2-3 minutes to heat through.

Step 8

Once the brown rice is cooked, fluff it with a fork and add it to the skillet with the bean and vegetable mixture. Stir well to evenly combine.

Step 9

Divide the dish among serving plates. Garnish with fresh cilantro and serve with lime wedges on the side for a burst of freshness.

Step 10

Enjoy your Easy Red Kidney Beans Brown Rice with Chili Flavors!

Nutrition Facts

Serving size	(1594.6g)

Amount per serving	% Daily Value*
Calories	1141.3

Total Fat 37.9g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3520.0mg	0%
Total Carbohydrate 173.9g	0%
Dietary Fiber 34.8g	0%
Total Sugars 34.5g
Protein 37.3g	0%

Vitamin D 0IU	0%
Calcium 292.0mg	0%
Iron 12.7mg	0%
Potassium 3096.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 12.6%

Carbs: 58.7%