Mardi Gras Veggie Rice Bowl

The purple green and gold of Mardi Gras has always fascinated me, even before I truly understood the celebration behind those colors. I decided to bring that festive energy into my kitchen one random Tuesday when my apartment felt particularly gray. This rice bowl became my way of celebrating something, anything, without needing a parade or parade crowds.

My sister stumbled into my kitchen while I was testing this recipe, took one look at the rainbow of vegetables, and asked what special day I had forgotten. We ended up eating these bowls on the floor with paper towels because neither of us wanted to waste time setting a proper table. Sometimes the best meals happen when you least expect them.

Ingredients

• Red yellow and green bell peppers: Using all three creates that authentic Mardi Gras color palette and adds varying levels of sweetness to the dish
• Red onion: Adds a mild bite and beautiful color contrast that white onion just cannot provide
• Celery: That classic Cajun trinity foundation that gives the dish its authentic Southern backbone
• Garlic: Fresh minced garlic beats powdered every single time in this recipe
• Cherry tomatoes: They hold their shape better than larger tomatoes and add bursts of sweetness
• Corn kernels: Fresh or frozen both work perfectly here and add a lovely crunch
• Long-grain white rice: Brown rice adds extra fiber but white rice cooks faster and feels more traditional
• Vegetable broth: Cooking rice in broth instead of water infuses it with flavor from the bottom up
• Black beans and kidney beans: The combination creates a hearty protein base that keeps you satisfied for hours
• Cajun seasoning: Check your blend to make sure it has the right balance of heat and herbs for your taste
• Smoked paprika: This is the secret ingredient that adds depth without overwhelming heat
• Dried thyme: Adds an earthy floral note that ties all the spices together
• Olive oil: Helps the spices bloom and coats the vegetables evenly
• Salt and black pepper: Essential for bringing out all the other flavors
• Green onions and fresh parsley: These final garnishes add brightness and make everything look intentional
• Hot sauce and lime wedges: Let everyone adjust their own heat level and acidity at the table

Instructions

Cook your rice base:

Combine rice and vegetable broth in a medium saucepan and bring to a boil before reducing heat to low. Cover tightly and let simmer gently until all liquid is absorbed and rice is tender to the bite. Fluff with a fork and set aside while you prepare the vegetables.

Sauté the holy trinity:

Heat olive oil in a large skillet over medium heat until it shimmers slightly. Add diced onion celery and all three colors of bell peppers. Cook stirring occasionally until vegetables have softened and started to develop some golden edges.

Bloom your spices:

Stir in the garlic Cajun seasoning smoked paprika thyme salt and pepper. Cook for just one minute until the spices become incredibly fragrant and coat the vegetables evenly. Do not let the garlic burn or it will turn bitter.

Add beans and finish:

Mix in both kinds of beans corn and cherry tomatoes. Cook for another few minutes until everything is heated through and the tomatoes have just started to soften.

Build your bowls:

Divide the cooked rice among four bowls creating a bed for each serving. Spoon the vegetable and bean mixture generously over the rice making sure each bowl gets all the beautiful colors.

Garnish and serve:

Sprinkle each bowl with sliced green onions and fresh parsley. Pass hot sauce and lime wedges at the table letting everyone customize their final flavor profile.

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This recipe has become my go-to when friends drop by unexpectedly. I once served it to someone who claimed to hate vegetables and they went back for seconds without even realizing they had eaten three different colors of peppers.

Making It Your Own

The beauty of this rice bowl is how forgiving it is to substitutions. I have used whatever vegetables were lingering in my crisper drawer and still ended up with something delicious.

Perfect Party Food

Set up a toppings bar and let guests build their own bowls. This turns a simple weeknight dinner into something interactive and fun without much extra effort from you.

Meal Prep Magic

This recipe actually tastes better the next day when all the flavors have had time to mingle in the refrigerator. Pack the rice and vegetable mixture separately for the best texture.

• Reheat with a splash of water to refresh the rice
• Add fresh garnishes right before serving to maintain crunch
• Portion into individual containers for easy grab and go lunches

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Whether you are celebrating Fat Tuesday or just need dinner that feels like a party this bowl delivers joy in every colorful bite.

Your Recipe Questions

→ Can I use brown rice instead of white rice?

Yes, brown rice works well but requires a longer cooking time (35–40 minutes). It adds extra fiber and a nuttier flavor.

→ Are there alternatives to Cajun seasoning?

You can substitute with a blend of smoked paprika, thyme, garlic powder, and a pinch of cayenne to maintain similar flavors.

→ How can I add more protein to this dish?

Consider adding grilled tofu, tempeh, or additional beans to increase the protein content.

→ Is this dish suitable for gluten-free diets?

Yes, provided the vegetable broth and Cajun seasoning are gluten-free certified, this bowl fits gluten-free needs.

→ What are good beverage pairings for this meal?

A crisp Sauvignon Blanc or a refreshing iced tea complements the bold and spicy flavors excellently.