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Vegetarian Chili Rice

A hearty dish combining rice, beans, and vegetables, perfect for a cozy dinner or quick lunch.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Vegetarian
Servings 4 servings
Calories 320 kcal

Ingredients
  

Main Ingredients

  • 1 cup long grain rice Rinse before cooking
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion Finely chopped
  • 1 clove garlic, minced
  • 1 15-ounce can diced tomatoes, undrained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup water or vegetable broth Use broth for added flavor
  • 1 teaspoon chili powder Adjust to taste
  • 1/2 teaspoon cumin Adjust to taste
  • to taste Salt and pepper

Instructions
 

Preparation

  • Heat the olive oil in a medium saucepan over medium heat.
  • Add the chopped onion and cook until softened, about 5 minutes.
  • Add the minced garlic and cook for 1 minute more.
  • Stir in the rice, chili powder, and cumin, and cook for 1 minute to let the flavors mingle.
  • Add the canned tomatoes, kidney beans, black beans, and water or vegetable broth.
  • Bring everything to a boil, then reduce the heat to low.
  • Cover the saucepan and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
  • Season with salt and pepper to taste. Serve warm.

Notes

Serve with fresh bread or a side salad. Toppings like diced avocado, cilantro, or shredded cheese enhance flavors. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 2-3 months.
Keyword Chili, Healthy Recipe, One Pot Meal, Vegetarian, Vegetarian Chili Rice