Vegetarian Supper
A delicious vegetarian supper featuring flavorful rice topped with sautéed vegetables, beans, and melted cheese, perfect for a hearty, meat-free meal enjoyed by all.
Ingredients
- 1 cup uncooked rice ⓘ
- 1/2 cup chopped onion ⓘ
- 2 minced garlic cloves ⓘ
- 2 tablespoons oil ⓘ
- 1 cup chopped coarsely zucchini ⓘ
- 1 cup chopped green onion ⓘ
- 1/2 teaspoon oregano ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 2 cups chopped tomatoes ⓘ
- 16 ounces drained kidney beans ⓘ
- 1 cup shredded Cheddar cheese ⓘ
Instructions
- Cook rice according to package directions.
- In a large skillet, sauté onion and garlic in oil until tender.
- Add zucchini, green onion, pepper, oregano, and salt.
- Cook until crisp and tender, about 5 minutes.
- Add tomatoes and beans; cover and heat through.
- Serve the vegetable mixture over hot rice and sprinkle with shredded Cheddar cheese.
Tips & Substitutions
For added flavor, consider using vegetable broth instead of water when cooking the rice. You can substitute zucchini with yellow squash or bell peppers based on your preference. If you want to increase the protein content, feel free to add cooked quinoa or chickpeas. Fresh herbs like basil or parsley can enhance the dish's freshness. This recipe is perfect for meal prepping or batch cooking.
Serving Suggestions
Serve this dish with a side salad or crusty bread for a complete meal. It pairs beautifully with melted Brie for an extra touch of creaminess. For a heartier option, top with avocado slices or a dollop of sour cream. This vegetarian supper can be garnished with fresh herbs for added flavor and visual appeal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual servings for about 2-3 minutes or until heated through. You can also reheat on the stove over low heat, adding a splash of water or broth to prevent drying out. This dish can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetarian Supper contains roughly 837 calories, with 22g protein, 64g carbohydrates, and 59g fat. It is an excellent source of iron (81% of the Daily Value), dietary fiber (71% of the Daily Value), and calcium (58% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1619mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time and additional water. Brown rice typically takes about 45 minutes to cook, so adjust your timing accordingly. The nutty flavor of brown rice complements the vegetable mixture nicely.
Is there a way to make this recipe spicier?
Absolutely! You can add red pepper flakes or diced jalapeños to the vegetable mixture for some heat. Alternatively, consider serving it with a side of spicy mustard to give it an extra kick. Adjust the spice level according to your taste preference.
Can I make this ahead of time?
Yes, this dish is great for meal prep. You can cook the rice and prepare the vegetable mixture a day in advance. Just store them separately in the refrigerator and combine them when ready to serve. This makes it easy to enjoy a delicious vegetarian supper without the hassle of cooking from scratch each time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).