I think of all the foods that fall into the (starchy) carb category, rice would have to be one of my favorites! Especially the brown and black rices with their nutty flavors and hearty textures. I just love rice to pieces and could honestly eat it every day! As for my husband, Jeff, I think it’d be a toss up between tortillas and beans. He loves them both so much that his favorite thing to order in a Mexican restaurant is a burrito filled with only refried beans. YUM. So for this recipe, I decided to take inspiration from two of our favorite carbs – rice and beans!
Enter my latest recipe, Celebration Rice and Beans. What makes this dish so celebratory you ask? Why, it’s the bright colors and flavors you get from the red bell pepper, yellow corn and green peas! I suppose you could even take it one step further and use red (aka purple) onion instead of white onion in this recipe. It’s truly up to you! Either way, you will end up with a side dish that is flavorfully hearty and zesty, too (thanks to all the fun spices you’ll add.)
Enough chatter already. This is how you make this super easy and d-lish dish!
1. In a large pot or skillet, heat the oil over medium-high heat. After about one minute, add the onion and cook until slightly translucent, stirring frequently.
2. Add the bell pepper, corn and peas and stir to warm through, about one minute. Turn off heat.
3. Next, add the oregano, cumin, garlic powder, salt, and pepper and toss to coat the vegetables.
4. Turn the heat back to medium and add the rice and beans to the mix. Stir gently but frequently until rice and beans are hot, about 5 minutes.
And that’s all there is to it! I hope you love this side dish as much as we do!
Watch the video below to see how I make this recipe:
Celebration Rice and Beans
Makes about 8 side-dish-sized servings
- 4 cups Brown Rice, cooked and slightly, if not entirely, cooled (warm up the frozen type when in a pinch!)
- 1 (15 oz) can Pinto Beans, drained and rinsed*
- ½ Medium White or Yellow Onion, chopped
- 1/2 Red Bell Pepper, seeded and diced
- 1/3 cup Frozen Yellow Corn
- 1/3 cup Frozen Peas
- 2 tsp. Dried Oregano
- 2 tsp. Cumin
- 1 ½ tsp. Garlic Powder
- 1 tsp. Salt + more to taste
- ¼ tsp. Ground Black Pepper
- 1/2 Tb. Olive Oil or Canola Oil (preferably organic canola oil to avoid GMO’s)
*Before I chop any vegetables, I prep the beans: Once they are drained and rinsed, I like to return them to a cereal-sized bowl and cover them with water to soak. I let them be until they’re needed, then I rinse and drain them again. This seems to really help with the digestibility of the beans, (for those who usually have a little trouble with them!)