484 beans rice recipes

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Kidney bean and brown rice veggie burgers pan-fried until crispy outside, tender inside. No eggs needed, just mashed beans, rice, bread crumbs, and simple spices.

Bean burrito casserole layers tortillas with pinto beans, brown rice, and scallions under a homemade chili-spiked enchilada sauce. Vegetarian make-ahead Mexican casserole baked in one dish.

Crock-Pot minestrone soup with kidney beans, zucchini, carrots, red pepper, and crushed tomatoes slow-cooked 8 to 10 hours. A set-it-and-forget-it vegetable soup with rice.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Rice pilaf salad tosses diced turkey, brown rice, chickpeas, kidney beans, apples, celery, and green olives into a protein-loaded chilled salad. Perfect for Thanksgiving leftovers or make-ahead lunches.

Curry-scented desk lunch: a no-cook Tupperware assembly of rice, frozen peas and spinach, canned chickpeas, and raisins with a dusting of curry powder. Microwaves in minutes and beats the sad vending machine.

One-pot bean stew with navy beans, basmati rice, butternut squash, and raisins in a sweet-and-sour broth. Vegetarian, hearty, and on the table in under an hour.

Quick Jamaican rice and peas with canned coconut milk and red kidney beans. Warm Caribbean spices and herbs create authentic flavor in half the time.

Dried pinto beans simmered from scratch with carrots, celery, Roma tomatoes, fresh thyme, oregano, and cilantro. A nourishing bean soup served over rice or barley that's worth the overnight soak.

Dry veggieburger mix combines blender-cracked corn, brown rice, white rice, lentils, black beans, oatmeal, and whole-wheat flour into a shelf-stable pantry mix. Add water to make custom plant-based patties.

Rice almondine with brown minute rice, green beans, toasted almonds, and dill cooked in chicken broth with lemon juice. A quick 15-minute side dish with nutty crunch.

Stir-fried vegetables with brown rice, mushrooms, bean sprouts, and garlic. A quick vegan side dish that comes together in 25 minutes with pantry staples.

A vibrant chilled rice salad tossing wild and basmati rice with snow peas, green beans, cucumber, oranges, and Granny Smith apples in a ginger-soy-honey-lime sauce. Fresh, crunchy, and full of contrast.

Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.

Sichuan-style stir-fried green beans with fermented black beans, fresh hot chilies, garlic, and a tangy rice vinegar glaze. A spicy Chinese vegetable side in 30 minutes.