Vegan Rice-A-Roni Recipe (With Kidney Beans And Peppers)

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This vegan Rice-a-Roni recipe features kidney beans and peppers. It is a fun, delicious, quick and easy meal that the entire family will enjoy.

It has something for everyone with this rice-a-roni recipe being stuffed with pasta, rice, orzo, kidney beans, bell peppers, peas and corn making up the plant-based tasty combination.

Serve this Rice-a-Roni as a stand alone one-pot meal or as a side-dish. Or even as a rice-a-roni salad to enjoy with a BBQ, pot-luck spread or buffet.

bowl of vegan rice-a-roni with red check tea towel background, featured image.

What Is Rice-A-Roni?

Rice-a-Roni is essentially rice and macaroni initially cooked in butter or oil before water, stock and seasoning is added. The rice is then cooked until the liquid evaporates.

Lot's of different flavours of Rice-a-Roni are available in the US and sold as a box mix.

Similar to those boxes of Kraft macaroni or cheesy pasta available in UK supermarkets.

Rice-a-Roni is also known as the San Francisco Treat as the meal was invented in North West US in 1958 by Vince Domenico.

Vince was the son of an Italian immigrant that lived in San Francisco and had built up a business that evolved to become The Golden Grain Macaroni Company.

Although it wasn't until 1995 that the dish was termed Rice-a-Roni as before it was known as Noodle Roni.

Vegan Rice-A-Roni Recipe FAQs And Notes

How do I store and reheat leftover rice-a-roni?

Vegan Rice-a-Roni will keep fresh, covered, in the fridge for up to 3 days. Cool the rice quickly and place in the fridge as soon as possible.

Or freeze in a freezer-proof container for up to 4 months. Defrost in the fridge before reheating.

How do I reheat leftover rice-a-roni?

If reheating ensure the rice-a-roni is served piping hot.

Heat in the same pan as the dish was cooked similar to cooking a stir-fry. Add a few tablespoons of water, veggie stock or a little oil if the rice dish begins to stick to the pan.

Stir and reheat until piping hot.

What can I serve with veggie rice-a-roni?

Vegan rice-a-roni is substantial enough to serve on its own. But a few ideas for when your family is especially hungry:

large crispy mixed salad

baked potato

potato wedges/chips/fries

vegan sausages

falafels

veggie burger

roast veggies

steamed greens

fresh spinach

slices of avocado

salsa

hummus

tortilla wraps for using the rice-a-roni as a hot filling

line a tortilla wrap with fresh spinach, pile on the rice-a-roni and top with some salsa, hummus, pesto, vegan mayo, etc

or enjoy a chilled rice-a-roni burrito for next days lunch

Slices of bread such as this vegan Irish soda bread is a delicious accompaniment.

Or these tasty quick dinner rolls.

Can I substitute any of the rice-a-roni ingredients?

This recipe uses orzo, vermicelli and rice but switch these up and use whatever you have to hand. Such as use 1 cup of macaroni pasta shapes and 1 cup of long grain rice.

Sub out the vegetables I have included within the recipe for your family's favourite. Such as mushrooms, courgettes, tomatoes, grated carrot, fennel, celery, sweet potato, broccoli, etc. Although its best to dice or chop small each vegetable so that it cooks through. I would grate the carrot to reduce the risk of hard bits of carrot.

Switch out the kidney beans for borlotti, cannellini, haricot beans, chickpeas, etc.

Add your own favourite herbs if your not keen on parsley. Or use dried herbs if no fresh are available.

On an oil-free diet? Leave out the oil and use ½ cup of veggie stock instead. The flavours won't be the same but the dish will still be pretty tasty. Perhaps mix through a healthy fat such as a few tablespoons of tahini or mashed avocado through the finished dish for extra flavour and nutrition.

How to prepare vegan rice-a-roni with kidney beans and peppers:

rice, vermicelli and orzo added to pan and browning in oil, wooden spatula to side.

bell peppers added to pan of rice, orzo and pasta. — **Add chopped peppers. Cook for 2-3 minutes.**

peas and corn added to pan with rice, pasta and orzo. — **Add frozen peas and corn.**

**Cook for three minutes.**

kidney beans added to vegan rice-a-roni cooking in pan. — **Tip in the kidney beans.**

parsley added to rice-a-roni ingredients in the pan. — **Mix through chopped parsley.**

veggie stock poured into Rice-a-Roni in pan. — **Pour veggie stock in and simmer for 15 minutes.**

**Pop a lid over the pan and cook for a further 5 minutes.**

**Finally turn the heat off and allow to steam cook for 10 minutes.**

dish nearly ready with stock soaked up and rice cooked. — **Once the stock has absorbed and the rice cooked its ready to serve.**

steam coming from bowl of rice-a-roni, cooking pan in background red tea towel background.. — **Serve as a side, on its own, or chilled as a tasty salad.**

More Tasty Vegan Rice Dishes To Discover:

Vegan Spanish Chickpea Stew

Vegan Smoked Tofu Kedgeree

Traditional Mulligatawny soup (curried rice and veggies)

Vegan Slow Cooker Rice Pudding

📖 Recipe

Vegan Rice-A-Roni with Kidney Beans and Peppers

Course: Dinner, Side Dish

Cuisine: American, Italian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 360kcal

Author: Jacq

Rice-a-roni is the ideal mid-week quick, wholesome and tasty family meal.

It will surely become a firm family favourite as it is so versatile and can be easily adapted to everyone's preferences.

Print Recipe

US Customary - Metric

Equipment

non-stick skillet/ stove-top casserole pan/ large saucepan

Ingredients

2 tablespoon olive oil can omit the oil and the initial browning of the rice, orzo and pasta if preferred
160 grams long grain rice
90 grams orzo
45 grams vermicelli pasta or similar (can simply break up dried spaghetti pasta into small pieces)
400 grams bell peppers diced
135 grams sweetcorn either fresh or frozen
135 grams peas fresh or frozen
1 small onion diced
1 can kidney beans 400g/14oz can, drained
2 teaspoon garlic powder or 4 minced garlic cloves
18 grams fresh parsley fine chopped, plus a little extra for serving if desired, or replace with 1-2 teaspoons dried parsley
800 millilitres vegetable stock plus extra if required

Optional

2 teaspoon onion powder optional, but tasty
1 sprig of fresh thyme or your favourite fresh herbs, can replace with 1-2 teaspoons of dried thyme

Instructions

If omitting the oil simply add everything to a pan and simmer until the rice has cooked. The flavour and texture will be different but will still be tasty

Pour the olive oil into your pan and heat over medium heat for a few minutes.
Tip in the rice, vermicelli, and orzo.
Mix well.
Add the garlic and onion powder.
Mix.
Stir frequently and cook for about 5-7 minutes until the rice, vermicelli and orzo begin to brown. Don't let the mix sit still for long as it could catch on the heat and brown too much.
Add the peppers and onion.
Mix.
Cook for 2 minutes stirring frequently.
Add the peas and corn.
Mix well and cook for about 3 minutes.
Tip in the kidney beans and mix.
Add the parsley.
Stir to combine.
Pour in the vegetable stock and mix through.
If using a sprig of fresh thyme or similar add now, just push below the stock.
Simmer for 15 minutes.
Pop a lid on the pan and cook for another 5 minutes.
[if the rice starts to stick to your pan add an extra half cup of boiling water and stir this through]
Turn off the heat, remove the pan off the cooker ring, and leave to sit for another 10 minutes or longer, so that the liquid is soaked up and the rice finishes cooking.
Check the rice is soft and if so the dish is ready to serve.
Remove the fresh thyme.
Serve with extra chopped parsley scattered over.

Notes

Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftover rice-a-roni can be stored in the fridge for up to 3 days within a covered container.
Reheat leftovers similar to cooking fried rice or stir-fry. Add a little veggie stock or oil to your pan and stir the rice until piping hot throughout.
Or enjoy chilled rice-a-roni as a rice salad. It is so tasty cold.
Leftovers can be frozen. Once cool place in a covered container and freeze for up to 3-4 months. Reheat as per the method above.

Nutrition

Comments

5 from 10 votes (1 rating without comment)