Easy, but oh so flavorful, Dominican-Inspired Beans & Rice.
These Dominican-Inspired Beans & Rice is a delicious, easy & simple, and affordable dinner option that’s packed with protein, fiber, and veggies.
I’ve been all for easy & simple weeknight dinner options and these Dominican-Inspired Beans & Rice hit the spot.
They are all made in one-pot and include simple, affordable, and easy-to-find ingredients! They are packed with flavor and high in protein, fiber, and complex carbs.
How to make Dominican-Inspired Beans & Rice:
- Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and a pinch of kosher salt. Saute for 3-4 minutes until onions are soft. Add garlic, oregano, cilantro, parsley, bouillon, and tomato sauce. Cook for 4-5 minutes more until fragrant and garlic has softened.
- Stir in pinto beans (with their juices) and 2 cups vegetable broth. Bring to a low boil then add in squash. Simmer for 30-35 minutes until beans thicken. Season with salt and pepper to taste (I added ~1 tbsp kosher salt and several turns of black pepper). Stir in lime juice.
- Serve beans over brown rice and garnish with cilantro, enjoy!
Why you’ll love these Dominican-Inspired Beans & Rice:
- Simple & easy to make.
- Made of affordable ingredients.
- Great meal prep idea!
- Packed with flavor.
- 100% plant-based.
If you’re looking for more delicious warming winter recipes, you’ll also love this Creamy Vegan Potato Leek Soup, this Vegan Baked Sweet Potato Mac n Cheese, and this Pasta with Cherry Tomatoes, Olives, & Capers.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Easy, but oh so flavorful, Dominican-Inspired Beans & Rice.
- 1 tbsp extra-virgin olive oil
- ½ yellow onion, diced
- ½ green bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp finely chopped cilantro
- 1 tbsp finely chopped parsley
- ½ tsp dried oregano
- 1 vegetable bouillon cube
- ½ cup canned tomato sauce
- 1-15 oz. can red kidney beans, with juices
- 2 cups low-sodium vegetable broth
- 1 cup cubed acorn or kabocha squash
- 1 tbsp fresh lime juice (~½ lime)
- Kosher salt
- Freshly cracked black pepper
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Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and a pinch of kosher salt. Saute for 3-4 minutes until onions are soft. Add garlic, oregano, cilantro, parsley, bouillon, and tomato sauce. Cook for 4-5 minutes more until fragrant and garlic has softened.
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Stir in pinto beans (with their juices) and 2 cups vegetable broth. Bring to a low boil then add in squash. Simmer for 30-35 minutes until beans thicken. Season with salt and pepper to taste (I added ~1 tbsp kosher salt and several turns of black pepper). Stir in lime juice.
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Serve beans over brown rice and garnish with cilantro, enjoy!
