Three Bean Rice Bowl Recipe

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Veggie rice bowls can be easy and delicious!

Beans and rice is a staple dish that is filling, but can get kind of boring after a while. This three bean rice bowl recipe changes that by combining three types of beans with a black pepper and Parmesan brown rice. The result is a rice bowl recipe that is sure to become a favorite. The next time you’re looking for a delicious vegetarian meal, try this rice bowl; you won’t be disappointed!

Combining beans and rice is one of the healthiest things you can do for your body. The combo provides a complete protein, allowing you to derive energy from the complex carbohydrates in the rice, and to sustain that energy for long periods of time due to the protein in the beans. We’ve used brown rice, which is unrefined and full of fiber, filling you up and keeping your energy levels stable. Kidney beans and chickpeas are both nutritional powerhouses, and extra virgin olive oil lends heart healthy fat to this delicious dish. And Parmesan cheese is one of our favorite additions to many healthy meals. It lends massive flavor with just a very small amount, keeping your fat and calorie count low while maximizing taste.

Plus, this dish is the perfect weeknight dinner and even a great lunch to pack into Tupperwares and take on the go! It’s as easy to whip up as cooking rice and adding the rest of your ingredients. It’s the perfect no-fuss vegetarian meal.

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Three Bean Rice Bowl Recipe

With a variety of beans, this rice bowl takes yummy and nutritious to a whole new level.
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Yield 4 people
Serving Size 0.5 cup rice and 1/2 cup beans
Course Dinner, Lunch, Side Dish
Cuisine Universal
Author SkinnyMs.


  • 2 tablespoons olive oil divided
  • 1 cup brown rice
  • 1/2 teaspoon black pepper coarse ground
  • 2 cups vegetable stock
  • 1/4 cup parmesan cheese grated
  • 1/2 pound green beans fresh, trimmed
  • 1 cup chickpeas cooked
  • 1 cup kidney beans cooked
  • 1/4 teaspoon sea salt


  • Heat 1 tablespoon olive oil in a saucepan and add the rice. Stir and coat the rice with the oil, and cook for 1 minute. Add the black pepper and the vegetable stock and bring to a boil. Reduce heat to a low simmer and cover. Cook the rice for 50 minutes, until liquid is absorbed. Let stand for 10 minutes and stir in the cheese.
  • When the rice is almost done cooking, bring a pot of salted water to a boil and add the green beans. Cook for 3-4 minutes then drain, and rinse under cold water.
  • Heat the remaining oil in a skillet and add the green beans, chickpeas, and kidney beans. Season with the salt and heat over medium heat until heated through. Serve the beans alongside the rice.

Nutrition Information

Serving: 0.5cup rice and 1/2 cup beans | Calories: 388kcal | Carbohydrates: 69g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Sodium: 131mg | Fiber: 11g | Sugar: 4g |
SmartPoints (Freestyle): 11
Keywords Diabetic-Friendly, Gluten-Free, Vegetarian

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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