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Chili-Spiced Brown Rice and Bean Salad

Posted by ReganJonesRD
March 07, 2015
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This Chili-Spiced Brown Rice and Bean Salad can be made from pantry staples for a quick lunch!
[Disclosure: As co-owner of The Recipe ReDux, I was compensated by USA Rice Federation to manage this recipe contest. I am not eligible to win prizes.]


Working from home, you'd think that lunch options would be plentiful... or at least, not burdensome. But I find I have a tendency to think through Breakfast and Dinner because it impacts my family and leave Lunch a little up in the air sometimes. This was the case recently when I stumbled upon the pantry staples needed to pull this recipe together. I knew once I tasted it that it was ReDux-Share worthy. I'll admit, it's not the most beautiful creation I've ever made. But the taste is awesome ... and the fact that you can make a big batch of this salad early in the week for lunches to follow makes it an indispensable part of your recipe rotation. I also love that most of these ingredients are "keep it on hand" pantry staples. The key to a fresh-tasting creation is the use of citrus. It always livens up any dish!  

This Chili-Spiced Brown Rice and Bean Salad can be made from pantry staples for a quick lunch!

Today's recipe is timed as a part of a week long contest The Recipe ReDux is hosting on behalf of the USA Rice Federation. We are huge rice eaters in our family, so finding a way to enjoy a new rice creation on their behalf really wasn't a hard stretch. Rice is quick, easy, affordable and gluten-free. And when paired with beans like in this recipe, it's the perfect vegetarian protein pair. 

To see how to make this recipe, check out our latest addition to the Healthy Aperture YouTube channel or skip to the recipe below. 


And for more great Grown-in-the-US Rice creations, visit the other Recipe ReDux entries below. 

ad: Make this Chili-Spiced Brown Rice and Bean Salad from pantry staples for a quick lunch!
This Chili-Spiced Brown Rice and Bean Salad can be made from pantry staples for a quick lunch!

Chili-Spiced Brown Rice and Bean Salad



  • 1 lime, zested and juiced
  • 1/2 teaspoon Kosher salt (optional)
  • 1 teaspoon ground chili powder
  • 1 teaspoon olive oil
  • 1 cup U.S.-grown instant brown rice (cooked according to package directions)
  • 1 (15-ounce) can o spiced chili beans (drained, but not rinsed)
  • 1 (4-ounce) can chopped green chiles
  • 1 large or 2 small ranges, peeled, quartered and cut into small slices


  1. Combine lime zest and juice, salt, chili powder and olive oil in a small bowl. Combine cooked brown rice, beans, green chiles and orange slices in a large bowl. Add lime mixture and toss well to combine. Sprinkle with chopped green onion. 

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Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including,, and She is also the host of the podcast, This Unmillennial Life, which was recently named New & Noteworthy on iTunes.
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