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
- 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
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.
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.
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