Red Beans and Rice Vegetarian

Get ready to savor the ultimate comfort food with this hearty and flavorful Vegetarian Red Beans and Rice recipe! A plant-based twist on a Southern classic, this dish features tender red kidney beans simmered in a soul-warming blend of smoked paprika, oregano, thyme, and cumin, alongside a fragrant trio of onions, bell peppers, and celery—the holy trinity of Creole cooking. Paired with perfectly steamed long-grain rice, this one-pot wonder offers a wholesome, protein-packed meal that's perfect for weeknight dinners or meal prep. Garnished with fresh parsley and a touch of optional hot sauce, this recipe is vegan-friendly, easy to prepare, and brimming with bold, smoky flavors sure to delight your taste buds. Whether you're embracing Meatless Monday or craving a satisfying bowl of comfort, Vegetarian Red Beans and Rice checks all the right boxes.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon ground thyme
• 0.5 teaspoon ground cumin
• 0.25 teaspoon cayenne pepper (optional)
• 3 cups cooked red kidney beans, rinsed and drained
• 4 cups vegetable broth
• 1.5 cups long-grain white rice
• 1 piece bay leaf
• 0 hot sauce (optional, for serving)
• 0.25 cup fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 4

Add the smoked paprika, oregano, thyme, cumin, and cayenne pepper (if using). Stir and toast the spices for 30 seconds to release their flavor.

Step 5

Stir in the red kidney beans and vegetable broth, scraping any bits from the bottom of the pot to deglaze.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.

Step 7

While the beans are simmering, rinse the rice thoroughly under cold water until the water runs clear.

Step 8

In a separate pot, bring 3 cups of water and a pinch of salt to a boil. Add the rinsed rice and the bay leaf, then cover and lower the heat to a simmer.

Step 9

Cook the rice for 15-20 minutes, or until the water is fully absorbed. Remove the pot from heat and let the rice sit for 5 minutes before fluffing it with a fork. Discard the bay leaf.

Step 10

Once the bean mixture has thickened slightly, taste and adjust seasoning with salt and pepper as needed.

Step 11

To serve, spoon a generous helping of rice into a bowl or plate, then ladle the red beans on top.

Step 12

Garnish with fresh parsley and a drizzle of hot sauce if desired. Enjoy your hearty vegetarian red beans and rice!

Nutrition Facts

Serving size	2255.7 grams (2255.7g)

Amount per serving	% Daily Value*
Calories	1891

Total Fat 41.30g	53%
Saturated Fat 7.10g	36%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 2480mg	108%
Total Carbohydrate 307.60g	112%
Dietary Fiber 59.50g	213%
Total Sugars 25.30g
Protein 82.80g	166%

Vitamin D 0IU	0%
Calcium 602mg	46%
Iron 33mg	184%
Potassium 5251mg	112%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.2%

Protein: 17.1%

Carbs: 63.6%