SUPER SIMPLE VEGAN SPANISH RICE & BEANS
I always wanted to make my own Spanish rice (or rice and beans mix) but was usually turned off by using meat-based ingredients and/or the recipe being too time-consuming. Hence I came up with this easy dish that also happens to be healthy and vegan! This recipe is not labor-intensive at all, and what's fun and makes for minimal cleanup is that you can pretty much mix everything right in the pot! I like this spice mix but for ultimate laziness, use 2-3 teaspoons taco seasoning or premade Mexican seasoning instead! The usage of frozen mixed veggies comes from my favorite local Mexican joint using that kind in their rice. You can use any kind of rice here, but I use brown so I posted as such, other rices don't take as long to cook. Broth also makes a nice sub for the water to give a deeper flavor. Can also use any kind of beans you want, I prefer black beans or red kidney beans.
Provided by the80srule
Categories Brown Rice
Time 50m
Yield 4 1-cup servings, 4 serving(s)
Number Of Ingredients 11
Steps:
- Pour the can of tomato sauce into a liquid measuring cup. Add enough water or broth to reach a minimum of 2 CUPS if you're just making the rice and nothing else-- more like 2 1/2 cups total if you're cooking it with both the frozen veggies and beans.
- Pour the mixture into a heavy-bottom saucepan and add a dash or two of salt. Bring to a boil, then lower the heat to medium.
- Mix in the olive oil and spices until smooth.
- Add the rice and make sure it's covered in the liquid, then loosely cover the saucepan and let simmer for 35-40 minutes or until the rice has softened. There should be plenty of liquid in the pot for the mixed veggies and beans to absorb too, unless you're making just the rice by itself then nearly all the tomato-water mixture should've absorbed by now.
- Remove the pot from the heat element and onto a trivet/potholder. Add rinsed and drained beans and the frozen mixed veggies to the pot, and mix well. Cover fully and let sit for about 10 minutes so they can absorb all the liquid and defrost via all the steam.
- Fluff with a fork and serve. Makes a great burrito and enchilada filling as well as a side dish! Although with some extra greens and cheese, it's often a one-dish meal for me.
Nutrition Facts : Calories 338.4, Fat 5.6, SaturatedFat 0.9, Sodium 362.2, Carbohydrate 61.5, Fiber 10.6, Sugar 2.9, Protein 12.4
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Aslan Petty
[email protected]This dish is a great way to get your kids to eat their vegetables.
Rafaeldaniel Tamyo
[email protected]I love that this recipe is so easy to make. It's perfect for a busy weeknight.
MPHO LESENYEHO
[email protected]This dish is a great way to use up leftover rice and beans. It's also a really affordable meal.
face north
[email protected]I'm not a vegan, but I'm trying to eat more plant-based meals. This recipe was a great way to start.
Hammad Rauf
[email protected]I made this in my Instant Pot and it was perfect! So easy and convenient.
Don Clapton
[email protected]I'm allergic to beans, so I substituted lentils. It turned out great!
Ibrahim Marriott
[email protected]This recipe was way too spicy for me. I couldn't even finish my plate.
Farhan Mian
[email protected]I followed the recipe exactly, but my dish turned out really dry. I'm not sure what I did wrong.
Justin Guarino
[email protected]This dish was a bit bland for my taste, but it had potential. I think it would be better with some added salsa or hot sauce.
digital Quality
[email protected]I loved this recipe! It was so easy to make and the flavors were amazing. I will definitely be making this again.
Kashif Rasheed
[email protected]This was a delicious and easy recipe. Perfect for a weeknight meal.
Mustafa Almoustafa
[email protected]I've made this dish several times now, and it's always a hit. It's a great way to get your kids to eat their vegetables, and it's also a really affordable meal.
Maii Elsayad
[email protected]This dish was a great way to use up some leftover rice and beans. It was quick and easy to make, and the end result was delicious. I especially liked the addition of the cumin and chili powder.
Crystal Darneal
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The flavors were amazing, and the dish was really easy to make. I'll definitely be making this again for my family and friends.
Joshua Akinsola
[email protected]I'm not vegan, but I'm always looking for new and exciting plant-based recipes. This dish did not disappoint! The rice and beans were cooked to perfection, and the spices were perfectly balanced. I will definitely be making this again.
Melvin Brantley
[email protected]This vegan Spanish rice and beans dish was a total hit! The flavors were so rich and satisfying, and the texture was perfect. I especially loved the addition of the bell peppers and corn, which added a nice sweetness and crunch. This dish is definite