This cheesy veggie rice is so easy and almost every ingredient is able to be substituted with something you have in your pantry or fridge right now (check out my substitution recommendations at the end). It’s great for the kids but it’s also a delicious side dish for adults! Plus, its packed with nutrition!
My son loves cheesy rice, he even eats wild grain rice so he is used to the variety of colors and textures. You may have to plan this recipe based on your little one’s picky pallet, but pretty much any vegetable (fresh or canned) can be added and it still tastes delicious! Enjoy 🙂
Cheesy Black Bean Veggie Rice
Time: 1 hour
- 1 cup Uncooked Brown Rice
- 2 cups Chicken Broth
- 1 tbs Unsalted Butter
- 2 cups Fresh Spinach, finely chopped
- 1 large Carrot, finely chopped
- 1 cup Black Beans, roughly chopped
- 2 tbs Avocado Oil
- 1 tsp Garlic Powder
- 1/2 tsp Cumin
- 1 cup Shredded Cheddar Cheese
- Salt/Pepper to taste
- Parsley for garnish (optional)
- Combine the rice, chicken broth, and butter in small pot; bring to a boil, turn down the heat, cover, and simmer for 45 mins or until the liquid is absorbed.
- While the rice is cooking, finely chop the carrots, spinach, and roughly chop the black beans.
- When the rice is done, heat the avocado oil in a pan over medium heat.
- Add the carrots to the pan first and allow to cook 2-3 minutes until they begin to soften.
- Add the beans, garlic powder, cumin, salt, and pepper. Cook for 1 minute.
- Finally, add the spinach and cook until it is wilted and all the vegetables are softened – about 2-3 more minutes. (The goal is to have the vegetables the same consistency as the rice so little mouths won’t notice the difference!)
- Add the cooked vegetables to the rice and stir until well combined.
- While the rice is still warm, add the cheese and mix well.
- Sprinkle with fresh parsley for garnish (optional).
- Serve warm as a main dish or as a side dish!
- Brown rice for wild rice or white rice if that is all you have available! Just follow the directions on the package to cook.
- Chicken broth for water – I always use broth/stock (I honestly don’t know the difference between the two), as it imparts more flavor, but water will do just fine as well.
- Fresh spinach for frozen or canned spinach.
- Avocado oil for olive oil or coconut oil.
- Add in different/more vegetables – peas, corn, or other types of beans are good options. Consider the cooking times of different vegetables (i.e. carrots take longer to soften then peas would).