Use your leftover rice to make this light and refreshing beans and rice side dish. It’s protein-packed, gluten-free, and ready in ten minutes.

Use your leftover rice to make this light and refreshing beans and rice side dish. It's protein-packed, gluten-free, and ready in ten minutes.

If you’re cruising for a plant-based meal idea that’s quick, filling, and tasty, you’ve come to the right place.

This beans and rice recipe is refreshing and light. It’s also gluten-free and vegan-friendly, which makes it a great side dish to bring to a potluck or barbecue (especially if you’re eating amongst friends with dietary restrictions).

While beans and rice is a staple in Latin countries (and might remind you of the last time you went for enchiladas), it’s also one of the most versatile dishes you can whip up at home. It can be dressed up with any fresh vegetables, herbs, and spices your heart desires, just like I did in this recipe.

Use your leftover rice to make this light and refreshing beans and rice side dish. It's protein-packed, gluten-free, and ready in ten minutes.

Beans and rice may be quick and simple, but it also has a few impressive health benefits.

In addition to being rich in fiber, when you combine beans and rice together, they form a complete protein with all nine essential amino acids. This makes beans and rice a hearty and nutritious main dish for #meatlessmonday (and for anyone who avoids animal products).

For this particular recipe, I used cannellini beans and aromatics like minced garlic and fresh basil, as well as diced tomatoes for texture and extra flavor. Then I tossed it with a homemade olive oil-based lemon vinaigrette to bring all of the flavors together. It was like eating a little bowl of heaven.

Use your leftover rice to make this light and refreshing beans and rice side dish. It's protein-packed, gluten-free, and ready in ten minutes.

You could also add some ground cumin, paprika, oregano, green and red bell pepper—and swap the cannellini beans for kidney beans or black beans. Hot sauce would also be a welcome addition!

Next time you want to use leftover rice for a quick and healthy side dish, the simple formula is this: toss a can of beans into the rice, add veggies, herbs, and mix it all together with a dressing. I encourage you to play around with all kinds of flavors. You never know what kind of masterpiece you might come up with.

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Use your leftover rice to make this light and refreshing beans and rice side dish. It's protein-packed, gluten-free, and ready in ten minutes.

Easy Beans and Rice Recipe

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  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4–6 servings 1x
  • Category: Gluten Free, Vegan
  • Method: Mix
  • Cuisine: American
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Description

Use your leftover rice to make this light and refreshing beans and rice side dish. It’s protein-packed, gluten-free, and ready in ten minutes.

Ingredients

Scale
  • 3 cups cooked chilled brown rice
  • 1 (15.5-oz) can reduced-sodium cannellini beans, drained and rinsed
  • 1/4 cup fresh basil, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons lemon vinaigrette (I used homemade) 
  • 1 cup fresh tomatoes, diced

Instructions

Place rice in a large mixing bowl; stir in beans, garlic, tomatoes, vinaigrette, and 1/4 cup basil. Mix well and enjoy!

Nutrition

  • Serving Size: 1
  • Calories: 180
  • Sugar: 2g
  • Sodium: 91.4mg
  • Fat: 1.6g
  • Saturated Fat: 0.3g
  • Carbohydrates: 35.4g
  • Fiber: 5.2g
  • Protein: 6.2g
  • Cholesterol: 0.8mg

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Use your leftover rice to make this light and refreshing beans and rice side dish. It's protein-packed, gluten-free, and ready in ten minutes.

About the Author

Sharon Chen, StreetSmart Kitchen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.