VEGGIE LOADED BLACK BEANS AND RICE
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Prep Time
10 mins
Cook Time
19 mins
Total Time
29 mins
A quick, easy, healthy, and delicious meal with brown rice, black beans, and bell peppers, spinach, and onions.
Course: Main Course
Cuisine: Mexican
Servings: 4 Servings
Calories: 360 kcal
Author: Linda Meyer
Ingredients- 15 oz black or red beans
- 1 ½ cups vegetable broth
- 1 cup dry quick cooking brown rice
- 1 tablespoon plus 1 teaspoon chili powder – divided
- 1 ½ teaspoons cumin – divided
- 1 teaspoon turmeric
- 2 teaspoons ground sea salt – divided add more or less as desired
- ½ teaspoon of ground black pepper add more or less as desired
- 1 medium onion – chopped
- 1 red bell pepper – removed and chopped
- 3 cups spinach
- 1 teaspoon of avocado or extra virgin-olive oil or 2 tablespoons of vegetable broth
- ½ cup of chopped cilantro optional
- Lime wedges optional
- US Customary - Metric
Instructions
- Drain and rinse the beans and put them in a medium sauce pan and cover with water. Bring to a boil at high heat, once the water is boiling reduce the heat to simmer. Add 1 tablespoon of chili powder, 1 teaspoon cumin, turmeric, and ground pepper and stir well to combine. Simmer for 20 minutes, stirring occasionally. Stir in the sea salt at the end.
- In a large skillet with a lid, heat the oil, or, 2 tablespoons of vegetable broth if you don’t cook with oil, on medium heat. When the oil/broth is hot, add the onion and bell pepper and sauté until tender. Pour the 1 and ½ cups of vegetable broth over the vegetables and bring to a boil. When the broth is boiling stir in the rice, cover, and reduce the heat to simmer for the amount of time directed on the package. Usually 20 minutes.
For full instructions you can go to : https://www.veganosity.com
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