California Rice and Beans Recipe

Name: California Rice and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sliced mixed mushrooms; 2 red bell peppers, cut into strips; 1 medium zucchini, halved lengthwise and sliced; 1/4 cup walnuts, roughly chopped; 1 clove garlic, finely chopped; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 15 -ounce can low-sodium cannellini beans, drained and rinsed; 1 1/2 tablespoons fresh lemon juice; 1/2 cup chopped fresh parsley; 5 cups frozen brown rice (or prepared brown rice); 1 cup sprouts (optional)

Servings: persons

1 pound sliced mixed mushrooms
2 red bell peppers, cut into strips
1 medium zucchini, halved lengthwise and sliced
1/4 cup walnuts, roughly chopped
1 clove garlic, finely chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 15 -ounce can low-sodium cannellini beans, drained and rinsed
1 1/2 tablespoons fresh lemon juice
1/2 cup chopped fresh parsley
5 cups frozen brown rice (or prepared brown rice)
1 cup sprouts (optional)

1
Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Combine the mushrooms, bell peppers, zucchini, walnuts, half of the garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl; toss, then divide between 2 rimmed baking sheets.
2
Roast, stirring once or twice, until the vegetables are tender and browned in spots, about 25 minutes.
3
Meanwhile, combine the beans, the remaining garlic, the lemon juice, the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/3 cup water in a blender; puree until smooth.
4
Add the parsley and pulse until just combined.
5
Heat the brown rice as the label directs.
6
Divide among plates and top with the roasted vegetables, bean puree and sprouts.
7
Per serving: Calories 549; Fat 19 g (Saturated 2 g); Cholesterol 0 mg; Sodium 542 mg; Carbohydrate 82 g; Fiber 12 g; Protein 17 g
8
Photograph by Justin Walker

1069

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound sliced mixed mushrooms, 2 red bell peppers, cut into strips, 1 medium zucchini, halved lengthwise and sliced, 1/4 cup walnuts, roughly chopped, and more.

Yes, California Rice and Beans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

California Rice and Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions