Mardi Gras Veggie Rice Bowl (Print Version)

Colorful bell peppers, beans, and Cajun spices over fluffy rice for a vibrant and nourishing dish.

# What You'll Need:

→ Vegetables

01 - 1 red bell pepper, diced
02 - 1 yellow bell pepper, diced
03 - 1 green bell pepper, diced
04 - 1 small red onion, diced
05 - 2 celery stalks, sliced
06 - 2 cloves garlic, minced
07 - 1 cup cherry tomatoes, halved
08 - 1 cup corn kernels, fresh or frozen

→ Rice

09 - 1 cup long-grain white rice
10 - 2 cups vegetable broth

→ Beans

11 - 1 can (15 oz) black beans, drained and rinsed
12 - 1 can (15 oz) kidney beans, drained and rinsed

→ Spices & Seasonings

13 - 2 tablespoons olive oil
14 - 1 tablespoon Cajun seasoning
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

→ Garnishes

19 - 2 green onions, sliced
20 - 2 tablespoons chopped fresh parsley
21 - Hot sauce, to taste
22 - Lime wedges, for serving

# Directions:

01 - Combine rice and vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion, sliced celery, and the three bell peppers. Cook, stirring frequently, for 5-6 minutes until vegetables begin to soften and edges start to caramelize.
03 - Add minced garlic, Cajun seasoning, smoked paprika, dried thyme, salt, and black pepper to the skillet. Stir constantly for 1 minute until spices become fragrant and garlic is golden, being careful not to burn.
04 - Add drained black beans, kidney beans, corn kernels, and halved cherry tomatoes to the skillet. Toss everything together gently and cook for 4-5 minutes, stirring occasionally, until beans are heated through and tomatoes are slightly softened.
05 - Divide the cooked rice evenly among four serving bowls. Spoon the vegetable and bean mixture generously over the rice, ensuring each bowl gets a colorful mix of peppers, corn, and beans.
06 - Sprinkle sliced green onions and chopped fresh parsley over each bowl. Serve immediately with lime wedges and hot sauce on the side, allowing diners to adjust heat and acidity to their preference.

# Expert Tips:

01 -
  • Its a party on a plate that somehow manages to be good for you too
  • The colors alone will make your dinner feel like an occasion
  • Leftaways keep beautifully for those nights when cooking feels impossible
02 -
  • Resist the urge to rush the rice cooking step—undercooked rice will ruin the texture of the entire bowl
  • Let the vegetables develop some color in the skillet instead of constantly stirring them
  • The dish needs the final squeeze of lime juice to wake up all the spices
03 -
  • Make your own Cajun seasoning blend if you want complete control over the heat level
  • Grilled tofu or tempeh on top makes this substantial enough for the hungriest eaters

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