Squash and kidney beans rice
A hearty, plant-based rice dish featuring tender squash, protein-rich kidney beans, and aromatic spices. It’s flavorful, comforting, and perfect for meal prep or weeknight dinners. Ideal for vegan and vegetarian diets.
Ingredients
- 1 cup rice (white, brown, or basmati)
- 2 cups squash, peeled and diced (butternut, acorn, or any preferred variety)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil (or preferred cooking oil)
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp turmeric (optional)
- Salt and pepper, to taste
- 2 cups water or vegetable broth
Optional Add-ins:
- ½ cup chopped bell peppers or tomatoes
- Fresh parsley or cilantro for garnish
- A squeeze of lemon or lime juice
Instructions
- -Prepare Ingredients: Rinse the rice and set aside. Peel and dice the squash. Chop onion and garlic.-Sauté Aromatics: In a large pot, heat oil over medium heat. Add onion and garlic. Sauté for 2–3 minutes until softened.-Add Squash and Spices: Add squash cubes to the pot. Stir in cumin, paprika, turmeric, salt, and pepper. Cook for another 2–3 minutes.-Add Rice and Liquid: Add the rice, kidney beans, and water (or broth). Stir well to combine.-Cook: Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes (adjust based on rice type), or until the rice and squash are tender and the liquid is absorbed.-Rest and Serve: Turn off heat and let sit covered for 5 minutes. Fluff with a fork.-Garnish and Enjoy: Top with fresh herbs, lemon juice, or optional add-ins. Serve warm.
Notes
- Customize the Veggies: Feel free to add other vegetables like spinach, bell peppers, carrots, or tomatoes for added flavor and nutrition.
- Make it Spicier: Add chili flakes or a dash of cayenne if you enjoy a bit of heat.
- For Extra Creaminess: Stir in a spoonful of coconut milk or blend a portion of the cooked squash into the rice.
- Rice Options: Brown rice adds more fiber and texture, while white or basmati rice cooks faster and creates a lighter dish.
- Storage Tips: Store leftovers in the fridge for up to 4 days. This dish also freezes well for up to 3 months.
- Meal Prep Friendly: Make a double batch and portion into containers for quick, healthy lunches or dinners.
- Serving Suggestion: Serve with a side of green salad or grilled tofu for a complete, satisfying plant-based meal.