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A wooden bowl with black beans, rice, and vegetables, topped with sliced avocados, tomato, and fresh cilantro.

The Best Veggie Loaded Black Beans and Rice

A quick, easy, healthy, and delicious meal with brown rice, black beans, and bell peppers, spinach, and onions. 
4.22 from 33 votes
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Course: Main Course
Cuisine: Mexican, Vegan
Prep Time: 10 minutes
Cook Time: 19 minutes
0 minutes
Total Time: 29 minutes
Servings: 6 Servings
Calories: 254kcal
Author: Linda & Alex
Cost: $10


  • stove


  • 15 ounce black or red beans canned or cooked from scratch
  • 1 ½ cups vegetable broth Use water if desired. We recommend the broth for extra flavor.
  • 1 cup dry quick cooking brown rice
  • 1 tablespoon plus 1 teaspoon chili powder – divided
  • 1 ½ teaspoon cumin – divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon of avocado or extra virgin-olive oil or 2 tablespoons of vegetable broth
  • 1 medium onion finely chopped
  • 1 jalapeno pepper seeded and chopped
  • 1 red bell pepper – removed and chopped
  • 3 garlic cloves minced
  • 3 cups spinach chopped (measure the spinach before chopping)
  • ½ cup cilantro chopped
  • 1 Lime


  • avocado slices
  • tomato slices
  • cilantro leaves


  • Drain and rinse the beans and put them in a medium sauce pan and cover with water. Bring to a boil at high heat, once the water is boiling reduce the heat to simmer. Add 1 tablespoon of chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, and ground pepper to taste and stir well to combine. Simmer for 20 minutes, stirring occasionally. Stir in the salt to taste at the end.
  • In a large skillet with a lid, heat the oil, or, 2 tablespoons of vegetable broth if you don’t cook with oil, on medium heat. When the oil/broth is hot, add the onion, bell pepper, and jalapeno and sauté until tender, approximately 5 to 7 minutes. Stir frequently. Pour the 1 and ½ cups of vegetable broth (or water if you're not using broth) over the vegetables and bring to a boil. When the broth is boiling stir in the rice, cover, and reduce the heat to simmer for the amount of time directed on the package. Usually 20 minutes.
  • When the rice is done, remove the lid, add the spinach and cilantro and squeeze the whole lime over the rice and beans and stir to combine. Put the lid back on. Let sit for 5 minutes.
  • Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and ½ teaspoon of cumin, and grind more sea salt and black pepper on top if desired. Fold the beans and spices into the rice and veggies until well combined. Serve with fresh cilantro, sliced avocado, and tomato slices.
  • Enjoy!


Serving: 1cup | Calories: 254kcal | Carbohydrates: 49g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 566mg | Fiber: 10g | Sugar: 2g | Vitamin A: 2719IU | Vitamin C: 38mg | Calcium: 68mg | Iron: 3mg
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