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Mediterranean Rice & Beans

Wholesome, hearty, and packed with flavor — this Mediterranean Rice & Beans dish combines protein-rich beans, fragrant spices, and fluffy rice. Perfect as a plant-based main or a versatile side.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup basmati or long-grain rice
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp chili flakes optional
  • 1 can (15 oz) chickpeas drained and rinsed
  • 1 can (15 oz) red kidney beans drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • salt and pepper to taste
  • 1 lemon juiced
  • fresh parsley chopped, for garnish

Equipment

  • Large pot with lid
  • Wooden spoon
  • Cutting board
  • Chef’s knife

Method
 

  1. Sauté onion and garlic in olive oil until softened.
  2. Stir in cumin, smoked paprika, oregano, and chili flakes. Cook 30 seconds.
  3. Add rice and toast for 1–2 minutes.
  4. Mix in chickpeas, kidney beans, and diced tomatoes.
  5. Pour in vegetable broth. Bring to a boil, reduce heat, cover, and simmer 18–20 minutes.
  6. Stir in lemon juice, adjust seasoning, and fluff rice.
  7. Garnish with parsley and drizzle with olive oil before serving.

Notes

Switch up the beans for variety. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.