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Vegan Spanish Rice And Beans Recipe

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Spanish Rice and Beans Vegan & Vegetarian Friendly Platter Talk Beef recipes easy, Beef
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Description

This vegan Spanish rice and beans recipe is perfect for a quick and easy dinner. Made with pantry staples, it is a budget-friendly meal that is also packed with flavor. The dish features fluffy rice, tender beans, and a blend of spices that create a savory and satisfying taste.

Prep Time

The prep time for this recipe is minimal, taking only about 10-15 minutes to prepare the ingredients.

Cook Time

The cook time for this recipe is around 30 minutes.

Ingredients

  • 1 cup of white rice
  • 1 can of black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of chili powder
  • 1/4 teaspoon of salt
  • 2 cups of vegetable broth
  • 1 can of diced tomatoes
  • 1/4 cup of chopped fresh cilantro
  • Lime wedges for serving

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula

Method

  1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the diced onion and red bell pepper and sauté for 5-7 minutes, until the vegetables are tender.
  3. Add the minced garlic and sauté for an additional minute.
  4. Add the rice, cumin, smoked paprika, chili powder, and salt to the pan and stir to combine.
  5. Add the vegetable broth and diced tomatoes to the pan and stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
  7. Simmer the rice for 18-20 minutes, until all the liquid has been absorbed and the rice is tender.
  8. Add the black beans to the pan and stir to combine.
  9. Cover the pan and cook for an additional 5-7 minutes, until the beans are heated through.
  10. Stir in the chopped cilantro and serve with lime wedges on the side.

Notes

  • This recipe can be easily customized by adding additional vegetables such as corn, zucchini, or carrots.
  • If you prefer a spicier dish, add additional chili powder or cayenne pepper to taste.
  • This recipe can be made ahead of time and reheated in the microwave or on the stove.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 209
  • Total fat: 3g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 457mg
  • Total Carbohydrates: 39g
  • Dietary Fiber: 6g
  • Sugar: 3g
  • Protein: 7g

Recipe Tips

  • Make sure to rinse the rice before cooking to remove any excess starch and prevent sticking.
  • If you don't have vegetable broth on hand, you can use water instead.
  • For a creamier rice, add a splash of coconut milk or non-dairy creamer to the pan before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Enjoy this vegan Spanish rice and beans recipe as a main dish or as a side dish alongside your favorite Mexican-inspired dishes. It's sure to become a family favorite!


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