Red and Green Rice and Beans
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 7
  • 4½ cups cooked short grain brown rice (cooked in vegetable broth)
  • 2¼ cups cooked beans
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 12-ounce bag frozen petite green peas, thawed (about 2¼ cups)
  • 1 cup quartered cherry or grape tomatoes
  • ⅓ cup homemade or commercial basil pesto sauce
  • Salt and pepper to taste
  • 2 ounces Pecorino Romano cheese, grated
  1. I used our trusty rice cooker ahead of time to prepare the rice, using 1½ cups short grain brown rice with 2½ cups low sodium vegetable broth on the white rice setting. You could also do it on the stove-top following the directions on the bag.
  2. I cooked up some sprouted beans, but canned beans would work nicely as well.
  3. Heat olive oil in a large skillet. Add onion and cook over medium heat until soft, about 3 minutes.
  4. Stir in rice, beans, peas, tomatoes and pesto. Add salt and pepper to taste.
  5. Serve sprinkled with grated cheese.
You can up the pesto if you prefer a stronger basil flavor, but it significantly increases the fat and calories which is why I've compromised with ⅓ cup.

Adapted from Cooking Light's recipe for Rice and Beans with Pesto.
Nutrition Information Per Serving
Serving size: 1.5 cups Calories: 355 Fat: 10 g Saturated fat: 2.5 g Carbohydrates: 51 g Sugar: 5 g Sodium: 236 mg Fiber: 10 g Protein: 14 g Cholesterol: 10 mg
Recipe by Veg Girl RD at