Rice & Beans with Vegetables

Rice & Beans with Vegetables

Mains 🍴 Serves 3-4
vegetarianstovetopmake-ahead

Instructions

  1. If rice is not already cooked, prepare 2 cups of cooked rice according to package directions.

  2. Heat 2 tablespoons olive oil in a large skillet over medium heat.

  3. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.

  4. Add drained and rinsed beans (1 can) and corn (1 cup). Stir and cook for 2 minutes.

  5. Pour in the diced tomatoes with their juice and stir to combine.

  6. Add 1 teaspoon ground cumin and stir well.

  7. Bring to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally.

  8. Season with salt and pepper to taste. Add optional chili powder or red pepper flakes if desired.

  9. Serve over 1/2 cup cooked rice per serving.

💡 Notes

  • Budget-friendly, flexible with vegetables and bean types.
  • Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Works well as a meal prep.