Bean and Rice Sheet Pan Supper
A one-pan meal featuring tender rice, protein-rich beans, and roasted vegetables for effortless weeknight dining. This american-inspired sheet pan (vegetarian) ready in about 50 minutes pairs white rice, vegetable broth, medium, sliced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup white rice
- 2 cups vegetable broth
- 1 (15 oz) can, drained and rinsed black beans
- 1 medium, sliced bell pepper
- 1 medium, sliced zucchini
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, combine 1 cup uncooked white rice, 2 cups vegetable broth, 1 can drained black beans, 1 sliced bell pepper, and 1 sliced zucchini. Toss until evenly coated.
- Step 2: Spread mixture in a single layer on a large baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tsp cumin and 1/2 tsp paprika. Season with salt and pepper.
- Step 3: Bake for 35-40 minutes, stirring once halfway through, until rice is tender and vegetables are slightly caramelized at the edges.
- Step 4: Let rest for 5 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bean and Rice Sheet Pan Supper take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bean and Rice Sheet Pan Supper?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white rice from drying out.
Can I substitute ingredients in Bean and Rice Sheet Pan Supper?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bean and Rice Sheet Pan Supper for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bean and Rice Sheet Pan Supper vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
Related recipes
Cauliflower 'Rice' Stir-Fry with Bacon & Eggs
Sheet Pan Quinoa and Brown Rice Bowl with Roasted Sweet Potatoes
Maple-Glazed Salmon with Crispy Asparagus and Lemon-Dill Rice
Herb-Roasted Chicken Thighs with Cauliflower Rice
Saffron Rice with Roasted Vegetables
Saffron-Rice Pilaf with Roasted Vegetables
