Mediterranean Rice and Beans 4.8 ★

40 min | easy | gluten-free, lactose-free, low-fat, Mediterranean diet, vegan

Overhead view of a white rectangular baking dish filled with Mediterranean rice and beans—white rice mixed with black beans, chickpeas, diced red and yellow bell peppers, and tomatoes—topped with chopped fresh herbs on a white wood surface with a gray cloth at left.

Updated Nov 25, 2025

Prep Time	Cook Time	Total Time
15 min	25 min	40 min

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Introduction

This Mediterranean rice and beans dish is bright, hearty, and filled with fresh veggies, protein-packed beans, and fragrant spices.

It makes an easy one-pan dinner or meal-prep lunch that feels light but still keeps you full for hours.

With chickpeas, black beans, garlic, and lemony olive oil, every bite has that sunny, Mediterranean flavor we all crave.

White plate with a mound of Mediterranean-style rice mixed with beans, chickpeas, diced red pepper and tomatoes, sprinkled with chopped parsley, served alongside a grilled bone-in chop with dark grill marks on a white wooden table.

How to Make Mediterranean Rice and Beans

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Prep the vegetables and aromatics

Gather all ingredients and set out a large, heavy-bottomed pot with a tight-fitting lid.
Dice the red and yellow bell peppers, finely chop the red onion, and halve or quarter the cherry tomatoes.
Mince the garlic and set everything near the stove for easy cooking.
Rinse the rice

Place the rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear.
Let the rice drain well so it does not water down the broth.

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Sauté onion, peppers, and garlic

Heat the olive oil in the pot over medium heat.
Add the chopped onion and diced bell peppers, and cook, stirring often, until slightly softened, about 4 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds.
Add beans, tomatoes, and seasonings

Add the drained chickpeas, black beans, and cherry tomatoes to the pot.
Sprinkle in the vegetable bouillon, dried oregano, paprika, salt, and black pepper, and stir to coat everything.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Simmer the rice with the broth

Stir the rinsed rice into the simmering broth and bean mixture, making sure the rice is evenly distributed.
Return to a gentle simmer, then cover the pot tightly and reduce the heat to low.
Cook without lifting the lid for about 18 to 20 minutes, until the rice is tender and liquid absorbed.

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Finish with lemon and fluff

Turn off the heat and let the pot stand, covered, for 5 minutes to finish steaming.
Uncover, squeeze in the lemon juice, and gently fluff the rice and beans with a fork.
Taste and adjust seasoning with a little more salt, pepper, or lemon juice if needed.
Cool and store for meal prep

Spread the rice and beans on a large baking sheet or shallow pan to cool more quickly.
Once fully cooled, portion into airtight containers for high-fiber, meal-prep friendly lunches or dinners.

Overhead view of Mediterranean rice and beans in a white baking dish, showing fluffy long-grain rice mixed with black beans, chickpeas, diced red and yellow peppers, and tomatoes, topped with chopped fresh parsley on a rustic white wood surface.

Substitutions

Replace white rice with brown rice: Swap in long-grain brown rice for a nuttier flavor and even more fiber. Increase the simmering time to about 35 to 40 minutes so the rice becomes fully tender.
Replace chickpeas with cannellini beans: Use canned cannellini beans instead of chickpeas for a creamier bite and slightly milder flavor. They still keep the dish high in fiber and hold their shape well in the simmering broth.
Replace bell peppers with zucchini: Use diced zucchini in place of some or all bell peppers for a softer texture and slightly sweeter taste. Add the zucchini with the peppers and avoid overcooking so it does not turn mushy.

Tips

Use the right pot size: Choose a pot wide enough that the rice sits in an even layer for more uniform cooking. A heavy-bottomed pot helps prevent scorching and keeps the rice fluffy, not sticky.
Resist lifting the lid: Keep the lid on during simmering so steam stays trapped and cooks the rice evenly. Peeking often releases steam and can leave the rice undercooked or patchy.
Adjust liquid for different rices: If your rice seems dry before it softens, sprinkle in a few tablespoons of hot broth or water. If it looks soupy near the end, uncover and cook on low a few extra minutes.
Season at the end too: Always taste after steaming and adjust salt, pepper, and lemon for a bright, balanced flavor. Beans can mute seasoning, so the final check really matters.
Cool quickly for safe meal prep: Spread leftovers in a thin layer so they cool fast and stay in the food safety zone. Refrigerate within two hours and eat within four to five days for best texture and taste.

Nutrition Facts ^*

Energy	814	kcal
Protein	26	g
Total Fat	20	g
Carbohydrates	128	g
Dietary Fiber	25	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

What if my rice is still hard when the time is up?: Keep the pot on low heat and sprinkle in 2 to 4 tablespoons of hot water or broth. Cover again and cook 5 more minutes, then taste and repeat if needed.
How can I keep the rice from getting mushy?: Rinse the rice well, measure the liquid carefully, and avoid stirring once it starts simmering. Stirring releases starch, which can make the grains clump and feel soft.
Can I make this ahead for the week?: Yes, this dish is very meal-prep friendly and keeps well in the fridge for four to five days. Portion into containers, cool completely, then cover and refrigerate. Reheat with a splash of water or broth to loosen the grains.
Can I freeze Mediterranean rice and beans?: You can freeze portions in freezer-safe containers for up to three months. Thaw overnight in the fridge, then reheat in a skillet with a bit of water or broth. The rice stays firmer if you avoid overcooking it on the first day.

Serving Suggestions

This Mediterranean rice and beans pairs nicely with a simple cucumber salad or a side of garlicky yogurt.

For extra richness, stir in a spoonful of olive tapenade or top each bowl with crumbled feta.

You can also fold in fresh herbs like parsley or dill right before serving for a fresh, bright finish.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.8 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Lupe, Philadelphia, PA: I use canned diced tomatoes instead of the cherry tomatoes. I have also made it using brown rice instead of white rice. Very good and easy. — 5 ★

Eunice: Glad those swaps worked well for you, Lupe!
Danielle Dillon, Charlotte: At end of cooking time, I felt it necessary to add 3 TBSP of hot broth, in order to get the rice a little more tender. I also added 1/4 tsp more of the oregano and a little extra lemon juice. The dish is tasty and quick to prepare. — 4 ★

Eunice: Glad it turned out tasty, Danielle. A little extra broth is a good fix if the rice needs more time.
Vivian: Yall just changed my go to rice and beans! — 5 ★

Eunice: So glad it’s a new go-to for you, Vivian!
Barbara, Sacramento, CA: So flavorful and filling, and the lemon at the end really brightened everything up. Served it at a casual get-together and it was a hit, plus the leftovers made easy lunches for my family. — 5 ★

Eunice: Happy it was a hit, Barbara!