Print Recipe
5 from 1 vote

One Pot Turmeric Rice, Beans & Greens

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: easy, main dish, quick &amp
Cuisine: gluten free, no oil option, soy free, tree nut free, vegan
Servings: 4 servings
Author: Gena Hamshaw


  • 1 tablespoon neutral vegetable oil such as grapeseed or refined avocado or coconut oil*
  • 1 large or two small yellow or white onions halved and thinly sliced
  • 2 cloves garlic minced
  • 1 cup white or brown basmati rice or long-grain white or brown rice, soaked in cold water for 10 minutes, rinsed, and drained before adding
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon salt plus extra to taste
  • 1 bay leaf
  • 2 1/4 cups + 1/2 cup water divided, plus extra as needed
  • 5 ounces baby spinach or chopped fresh spinach (about 5 cups)
  • 1 1/2 cups cooked kidney beans or 1 can, drained and rinsed
  • 1 tablespoon each freshly squeezed lime juice and lemon juice (or 2 tablespoons of either)
  • Freshly ground black pepper to taste
  • 1/4 cup tightly packed chopped fresh cilantro (optional)
  • 1/4 cup finely chopped green onion tops optional
  • Yum sauce optional, for drizzling on top


  • Heat the oil in a medium pot or a deep skillet over medium heat. When the oil is hot, add the onions. Caramelize the onions, stirring frequently, for 12-15 minutes, or until they're a deep golden brown color. Add splashes of water as needed to prevent sticking. When the onions are ready, stir in the garlic and cook for 1-2 minutes, or until fragrant, stirring constantly.
  • Add the rice, turmeric, cumin, coriander, salt, bay leaf, and water to the pot. Bring to a boil, reduce heat to low, and cover. Simmer for 12-15 minutes (for white rice) or for 30-35 minutes (brown rice), or until the rice is tender.
  • Pour in the extra 1/2 cup water, then add the spinach to the pot, piling it over the rice. Cover the pot again to allow the spinach to steam and wilt down for 2 minutes. Then, stir the spinach into the rice, so that it wilts down completely. (If you need to add a few splashes of additional water as you do this, go for it.) Finally, stir in the kidney beans, lemon and lime juice, and black pepper to your liking. Taste the rice, adjust seasonings as needed, then stir in the cilantro and green onion tops, if using. Serve drizzled with yum sauce if you like.


*You can water sauté the onion instead of sautéing with oil if you prefer.
Leftover rice will keep in an airtight container in the fridge for up to 5 days.