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Veggie Black Beans and  Rice


A quick, easy, healthy, and delicious meal with brown rice, black beans, and bell peppers, spinach, and onions. 

Course Main Course

Cuisine Mexican

Prep Time

10 minutes

Cook Time

19 minutes

Total Time

29 minutes


4 Servings


360 kcal

Author Linda Meyer


15 oz black or red beans

1 ½ cups vegetable broth

1 cup dry quick cooking brown rice

1 tablespoon plus 1 teaspoon chili powder – divided

1 ½ teaspoons cumin – divided

1 teaspoon turmeric

2 teaspoons ground sea salt – divided add more or less as desired

½ teaspoon of ground black pepper add more or less as desired

1 medium onion – chopped

1 red bell pepper – removed and chopped

3 cups spinach

1 teaspoon of avocado or extra virgin-olive oil or 2 tablespoons of vegetable broth

½ cup of chopped cilantro optional

Lime wedges optional


Drain and rinse the beans and put them in a medium sauce pan and cover with water. Bring to a boil at high heat, once the water is boiling reduce the heat to simmer.


Add 1 tablespoon of chili powder, 1 teaspoon cumin, turmeric, and ground pepper and stir well to combine. Simmer for 20 minutes, stirring occasionally. Stir in the sea salt at the end.

In a large skillet with a lid, heat the oil, or, 2 tablespoons of vegetable broth if you don’t cook with oil, on medium heat.


When the oil/broth is hot, add the onion and bell pepper and sauté until tender. Pour the 1 and ½ cups of vegetable broth over the vegetables and bring to a boil. When the broth is boiling stir in the rice, cover, and reduce the heat to simmer for the amount of time directed on the package. Usually 20 minutes.

When the rice is done, remove the lid, add the spinach, and put the lid back on. Let sit for 5 minutes.

Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and ½ teaspoon of cumin, and grind more sea salt and black pepper on top if desired.


Fold the beans and spices into the rice and veggies until well combined. Serve with fresh cilantro and lime wedges.



Recipe Notes

The nutrition calculations are only an estimate. They will change depending on whether or not you use oil or broth to saute the vegetables, and if your measurements are exact. 


Nutrition Facts


Amount Per Serving

Calories 360 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Sodium 1981mg 83%

Potassium 789mg 23%

Total Carbohydrates 70g 23%

Dietary Fiber 11g 44%

Sugars 3g

Protein 12g 24%

Vitamin A 79.1%

Vitamin C 60.3%

Calcium 9.9%

Iron 27.4%

* Percent Daily Values are based on a 2000 calorie diet.

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