Rice and Beans Stew

Name: Rice and Beans Stew
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American, Mexican
Ingredients: 1 cup cooked brown rice ((or any whole grain like quinoa, millet, etc.)); 1 tsp extra virgin olive oil; 1 yellow, red, or orange bell pepper (diced); 1 cup red onion (diced); 2 roma tomatoes (diced); 15 oz black beans, rinsed and drained (1 can); 15 oz red kidney beans, rinsed and drained (1 can); 1 cup frozen corn; 8 oz tomato sauce (1 can); 1 cup prepared salsa; 1½ teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ½ teaspoon garlic powder; ⅛ teaspoon cayenne pepper (more or less to taste); 1 teaspoon salt (more to taste); ½ teaspoon taco seasoning (more to taste); 6 oz baby spinach ((optional))

Instructions

Prep:20minCook:20min

My rice and beans stew combines black beans, kidney beans, corn, and vegetables simmered in a tomato-salsa sauce with cumin and oregano. I serve it over brown rice for a complete meal that's ready in 30 minutes. It's also under 350 calories per serving and costs less than $2 per person!

Updated at: Tue, 13 Jan 2026 01:37:02 GMT