High Protein Classic Rice and Beans

Elevate your weeknight dinners with this satisfying and nutrient-packed High Protein Classic Rice and Beans recipe. Featuring fluffy brown rice, hearty black beans, and a medley of vibrant vegetables like red bell pepper and onion, this dish bursts with bold flavors from cumin, chili powder, and a hint of lime. Cooked in wholesome vegetable broth and simmered with diced tomatoes, it’s a comforting, one-skillet meal perfect for vegetarians, vegans, or anyone seeking a protein-rich, budget-friendly option. Ready in just about an hour, this dish is ideal for meal prepping or serving fresh with a garnish of chopped cilantro and lime wedges. Simple, healthy, and absolutely delicious, it’s a must-try recipe for fans of classic comfort food with a twist!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 1 15-ounce can black beans
• 1 medium red bell pepper
• 1 medium yellow onion
• 3 large garlic cloves
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 14-ounce can diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro
• 1 medium lime

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear. This helps remove extra starch, ensuring that the rice is fluffy once cooked.

Step 2

In a medium saucepan, bring the vegetable broth to a simmer. Add the rinsed brown rice. Cover and reduce the heat to low, letting it cook for about 35-40 minutes until the rice is tender and the liquid is absorbed.

Step 3

While the rice is cooking, rinse and drain the can of black beans thoroughly to reduce sodium content.

Step 4

Chop the red bell pepper and onion into small, uniform pieces. Mince the garlic cloves.

Step 5

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and minced garlic. Sauté the ingredients for about 5 minutes until they become tender and fragrant.

Step 6

Stir in the cumin powder and chili powder, allowing them to coat the vegetables evenly and become aromatic.

Step 7

Add the can of diced tomatoes and the drained black beans to the skillet. Stir well to combine the mixture, and let it simmer for 10 minutes to allow the flavors to meld together.

Step 8

Once the rice is cooked, fluff it with a fork and season with salt and black pepper to taste.

Step 9

Incorporate the cooked rice into the skillet with the beans and vegetable mixture, stirring to evenly distribute the flavors.

Step 10

Chop fresh cilantro finely and slice the lime into wedges.

Step 11

Serve the rice and beans hot, garnished with the chopped cilantro and a squeeze of fresh lime juice on top just before serving.

Nutrition Facts

Serving size	(1844.7g)

Amount per serving	% Daily Value*
Calories	1223.4

Total Fat 39.3g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4136.4mg	0%
Total Carbohydrate 184.6g	0%
Dietary Fiber 48.0g	0%
Total Sugars 31.3g
Protein 44.1g	0%

Vitamin D 0IU	0%
Calcium 519.5mg	0%
Iron 14.8mg	0%
Potassium 2304.1mg	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: 27.9%

Protein: 13.9%

Carbs: 58.2%