Vegan Spanish Rice and Beans
No wonder Spanish Rice is served with so many Mexican style meals. It is the perfect side dish along with being colorful and tasty.
Servings 8 Servings
Calories 276kcal
Ingredients
- 2 cups brown rice
- 1 tablespoon extra virgin olive oil oil
- 1 yellow onion - diced
- 1 red bell pepper - diced
- 1 green bell pepper - diced
- 2 cloves garlic, minced or finely chopped
- 15 ounces diced tomatoes, 1 can
- 1 tablespoon chili powder - plus 1 teaspoon
- 1 teaspoon turmeric
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- 15 ounces pinto beans - drained
Instructions
- To a large saucepan add 2 cups brown rice and 4 cups water.
- Turn on high and bring to a boil. Turn down to low and cover with a lid.
- Simmer for 45 minutes until water is absorbed. Remove from heat and set aside.
- While the rice is cooking heat oil in a large skillet. Saute the onion and bell peppers until the onion is translucent, about 10 to 15 minutes
- Add garlic and cook 1 more minute.
- To the skillet add the diced tomatoes, chili powder, turmeric, salt and pepper.
- Add the beans and cooked rice to heat through. Serve hot.
Notes
IF FREEZING:
Let cool to room temperature.
Package in rigid sided freezer container. TO PREPARE AFTER FREEZING: Remove from the freezer and put in the refrigerator for 6 to 8 hours. The night of serving -
Put all in a large saucepan and heat through. They also can be heated in the microwave if you prefer.
Package in rigid sided freezer container. TO PREPARE AFTER FREEZING: Remove from the freezer and put in the refrigerator for 6 to 8 hours. The night of serving -
Put all in a large saucepan and heat through. They also can be heated in the microwave if you prefer.
Nutrition
Serving: 1Serving | Calories: 276kcal | Carbohydrates: 56g | Protein: 9g | Fat: 4g | Sodium: 630mg | Potassium: 562mg | Fiber: 8g | Sugar: 3g | Vitamin A: 880IU | Vitamin C: 37.5mg | Calcium: 66mg | Iron: 2.9mg