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A hyper-realistic macro photograph of Mediterranean Rice and Beans in a white bowl, showing the glossy texture of the tomato-coated rice, chickpeas, cannellini beans, and diced red pepper.

Mediterranean Rice and Beans: A Vibrant One-Pot Meal

This Mediterranean Rice and Beans recipe features fluffy long-grain rice, hearty chickpeas, and cannellini beans in a light tomato sauce. A healthy, flavorful, and visually stunning one-pot meal perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Mediterranean
Calories: 450
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Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups (285g) Long-Grain White Rice such as Basmati or Jasmine, rinsed
  • 1 15-ounce (425g) can Chickpeas rinsed and drained
  • 1 15-ounce (425g) can Cannellini Beans rinsed and drained
  • 1 medium Yellow Onion finely chopped
  • 3 cloves Garlic minced
  • 1 medium Red Bell Pepper finely diced
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 2 tbsp (30g) Tomato Paste
  • 3 cups (720ml) Vegetable Broth low-sodium
  • 1 tsp (2g) Dried Oregano
  • 1 tsp (6g) Kosher Salt to taste
  • 0.5 tsp (1g) Black Pepper to taste
  • 1 cup (60g) Fresh Parsley chopped
  • 0.5 Lemon juiced

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Sharp knife

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, for 5-7 minutes, until soft and translucent.
  2. Add the minced garlic and finely diced red bell pepper. Sauté for another 2 minutes until fragrant. Stir in the tomato paste and dried oregano, and cook for one minute more, stirring constantly.
  3. Add the rinsed long-grain rice to the pot. Stir continuously for about 2 minutes to coat every grain in the oil and tomato mixture.
  4. Pour in the vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Do not lift the lid.
  5. Remove the pot from the heat and let it stand, covered, for 10 minutes. Uncover, add the chickpeas, cannellini beans, chopped parsley, and lemon juice. Gently fluff with a fork to combine and serve immediately.

Notes

Don't Skip the Rinse: Rinsing your rice until the water runs clear removes excess starch, which is a key step to prevent a gummy final texture.
The No-Peek Rule: Resist the urge to lift the lid while the rice is simmering. Letting the steam escape will result in unevenly cooked or hard rice.
Fresh Herbs are Best: The vibrant color and clean flavor of fresh parsley are essential for the intended result.
Rest is Required: Letting the rice rest off the heat for 10 minutes makes the difference between good rice and perfect, fluffy rice.