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Beans and Rice 5 Ways

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Dish Type: Assorted Beans and Lots o'Lentils

Ingredients

  • Basic Beans and Rice:
  • 1 cup Dry Brown Rice
  • 1 can drained and rinsed Beans, or 2 cups cooked
  • 1 Onion, chopped
  • 1 clove Garlic, minced
  • 1 tbsp Vegetable Oil
  • Indian Beans and Rice
  • You’ll need chickpeas as the beans in the basic recipe, as well as:
  • 1 tbsp Curry Powder
  • 1/2 tsp Cinnamon
  • 1 can Diced Tomatoes with Green Chilies
  • A thumb-sized piece Fresh Ginger, minced
  • 1/4 cup chopped Fresh Cilantro
  • Mediterranean Beans and Rice:
  • You’ll need Great Northern White Beans in the basic recipe, as well as:
  • 2 stalks Chopped Celery
  • 1 small can (2.25 oz) Black Olives
  • Juice of 1 Lemon
  • 1/3 cup Fresh Chopped Parsley
  • 2 tsp Dry Dill Weed
  • Mexican Beans and Rice:
  • You’ll need Pinto Beans in the basic recipe, as well as:
  • 2 tsp Cumin
  • 1 tsp Chili Powder
  • 1 can Diced Tomatoes with Green Chilies, drained
  • Juice of 1/2 a Lime
  • 1/4 cup Fresh Chopped Cilantro
  • Asian Beans and Rice:
  • You’ll need adzuki beans or black beans in the basic recipe, as well as:
  • 4 medium Carrots, cut into thin strips
  • Thumb size piece Fresh Ginger, minced
  • 2 tbsp Reduced-Sodium Soy Sauce
  • Small can (11 oz) Mandarin Oranges, juice reserved
  • 1/2 tsp Chinese Five Spice
  • Baltimorean Beans and Rice:
  • 2 cups Chopped Kale
  • 2 tsp Apple Cider Vinegar
  • 2 tsp Vegan Worcestershire Sauce
  • 1/2 cup Frozen Corn, thawed
  • 1 tsp Old Bay, or any Chesapeake-style seafood seasoning

Instructions

Basic Beans and Rice:

Cook the brown rice in a rice steamer or follow the directions here.  Heat up the oil in a large pan over medium-high heat and fry the onion for 5 minutes.  Add the garlic and fry for an additional 5 minutes.  Stir in the beans and heat through. Add salt and pepper to taste.   Serve with rice.

Indian Beans and Rice:

Stir the curry powder and cinnamon into the chickpea and onion mixture.  Fry for a minute, than add the ginger and tomatoes and their juices.  Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw.  Stir the cilantro into the rice.  Add salt and pepper to taste.

Feeling fancy?  Serve with warm naan and a side of sliced mangoes.

Mediterranean Beans and Rice:

Add the celery and olives to the bean and onion mixture and fry for a few minutes to soften.  Stir in the lemon juice and parsley and heat through.  Stir the dill into the rice.  Add salt and pepper to taste.

Feeling fancy?  Add a can of chopped artichoke hearts and serve with warm pita bread .

Mexican Beans and Rice:

Stir the cumin and chili powder into the bean and onion mixture and fry for a minute to coat.   Add the can of tomatoes and lime juice.  Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw.  Stir the cilantro into the rice.  Add salt and pepper to taste.

Feeling fancy?  Serve with a side of sliced avocado and warm corn tortillas.

Asian Beans and Rice:

Fry the carrots and ginger with the bean and onion mixture for a few minutes until the carrots are cooked but still crunchy.  Stir in the soy sauce and 2 tbsp of the reserved mandarin orange juice.  Remove from heat and gently stir in mandarin orange slices.  Mix the Chinese Five Spice with the Rice.  Add salt and pepper to taste.

Feeling fancy?  Throw in some chopped cabbage, thinly sliced green bell pepper, and mushrooms.  Drizzle with hoisin sauce.

Baltimorean Beans and Rice:

Fry the kale with the bean and onion mixture for a few minutes until wilted.  Add the cider vinegar, worcestershire sauce, and corn, heat through.  Sprinkle rice with the Old Bay seasoning.  Add salt and pepper to taste.

Feeling fancy?  Stir in some chopped yellow squash from the garden, and crack open an ice cold can of Natty Boh.

Read the blog post where this recipe originally appeared: High-Protein Beans and Rice, 5 Ways

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