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Home » Popular » Rice & Grains » Yellow Rice and Beans with Vegetables

Yellow Rice and Beans with Vegetables

August 3, 20225 Comments

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Yellow Rice and Beans with Vegetables ~ Serve this savory dish with black and pinto beans, seasoned rice, and vegetables as a hearty side dish or main course.
 via @thiswifecooks

Yellow Rice and Beans with Vegetables ~

Serve this savory dish with black and pinto beans, seasoned rice, and vegetables as a hearty side dish or main course.

Serve this savory dish made with black and pinto beans, seasoned rice, and vegetables as a hearty side dish or main course.

Easy Mexican Rice and Beans Recipe

I like this recipe because it’s easy to make on the stovetop, flavorful, and budget-friendly.

The main piece of equipment needed is a large, deep skillet and the ingredients list is made up of simple pantry and refrigerator staples that you may already have on hand.

Yellow Rice and Beans with Vegetables ~ Serve this savory dish made with black and pinto beans, seasoned rice, and vegetables as a hearty side dish or main course.

Ingredients for Yellow Rice and Beans with Vegetables

You will need:

  • 2 tablespoons olive oil
  • 3/4 cup red bell pepper, chopped
  • 1/4 cup yellow onion, chopped
  • 1 tablespoon garlic, minced
  • 1 cup long grain white rice
  • 3 cups vegan chicken-style broth
  • 1 (15-ounce can) stewed tomatoes, with liquid
  • 1 (15-ounce can pinto beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can whole kernel corn, drained
  • 3/4 cup cilantro, chopped
  • 1 (4-ounce) can diced green chile peppers, with liquid
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

How to Make Yellow Rice and Beans with Vegetables

STEP ONE: Add olive oil to a large deep skillet over medium-high heat. When the oil is hot, add bell pepper and onion. Cook, frequently stirring for 3 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.

STEP TWO: Add the rice and stir to coat with oil. Stir in the chicken-style broth, tomatoes, pinto beans, black beans, corn, cilantro, green chiles, turmeric, salt, and pepper.

STEP THREE: Bring to a boil then reduce the heat to low. Cover and simmer for 30 minutes, until rice is fully cooked. Adjust seasoning to taste and serve hot.

Yellow Rice and Beans with Vegetables ~ Serve this savory dish with black and pinto beans, seasoned rice, and vegetables as a hearty side dish or main course.

More Easy Tex-Mex Recipes You’ll Love!

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Yellow Rice and Beans with Vegetables ~ Serve this savory dish with black and pinto beans, seasoned rice, and vegetables as a hearty side dish or main course.

Yellow Rice and Beans with Vegetables

Serve this savory dinner beans, seasoned rice, and vegetables as a hearty side dish or main course.
5 from 14 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Mexican, Tex-Mex
Keyword: beans, dairy free, rice, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 190kcal
Author: Holly Gray
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Ingredients

  • 2 tablespoons olive oil
  • 3/4 cup red bell pepper chopped
  • 1/4 cup yellow onion chopped
  • 1 tablespoon garlic minced
  • 1 cup long grain white rice
  • 3 cups vegan chicken-style broth
  • 1 15-ounce can stewed tomatoes, with liquid
  • 1 15-ounce can pinto beans drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can whole kernel corn, drained
  • 3/4 cup cilantro chopped
  • 1 4-ounce can diced green chile peppers, with liquid
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Instructions

  • Add olive oil into a large deep skillet over medium-high heat. When the oil is hot, add bell pepper and onion. Cook, stirring frequently for 3 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.
  • Add the rice and stir to coat with oil. Stir in the chicken-style broth, tomatoes, pinto beans, black beans, corn, cilantro, green chiles, turmeric, salt, and pepper.
  • Bring to a boil then reduce the heat to low. Cover and simmer for 30 minutes, until rice is fully cooked. Adjust seasoning to taste and serve hot.

Nutrition

Calories: 190kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1015mg | Potassium: 256mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1088IU | Vitamin C: 31mg | Calcium: 41mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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Filed Under: Cinco de Mayo, Rice & Grains, Side Dishes, Vegan, Vegetarian Tagged With: beans, dairy-free, Mexican, quick and easy, rice, tex-mex, vegan, vegetarian

Previous Post: « White Pepper Gravy
Next Post: Mexican Corn Salad »

Reader Interactions

Comments

  1. Nancy

    August 11, 2022 at 7:13 pm

    5 stars
    Lovely yellow beans recipe. So filling and wholesome

    Reply
  2. Katie

    August 12, 2022 at 4:05 pm

    5 stars
    Obsessed with this rice and beans recipe! Love all the healthy vegetables!

    Reply
  3. Michelle

    August 14, 2022 at 3:38 pm

    5 stars
    this was really good~ will make again!

    Reply
  4. Tavo

    August 14, 2022 at 8:19 pm

    5 stars
    I love this recipe’s easy and healthy; it was also delicious!

    Reply
  5. Katie

    August 15, 2022 at 3:04 am

    5 stars
    this yellow rice and beans is so delicious! The vegetables are so incredible!

    Reply

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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