Vegan Spanish Rice with Black Beans

Name: Vegan Spanish Rice with Black Beans Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 2 Tbsp Extra Virgin Olive Oil; 1 cup rice (preferrably brown); 1 14 oz can diced tomatoes; 2 cloves garlic; 1/2 cup chopped onion; 2 cups organic vegetable broth; 2 tsp chili powder; 1 14 oz can black beans (or about 8-10 oz of cooked and drained black beans); 1/2 cup chopped green bell pepper; 1/2 cup chopped red bell pepper; 4 oz diced green chilis

Minutes to Prepare: 10
Minutes to Cook: 60

Number of Servings: 4

Ingredients

2 Tbsp Extra Virgin Olive Oil1 cup rice (preferrably brown)1 14 oz can diced tomatoes2 cloves garlic1/2 cup chopped onion2 cups organic vegetable broth2 tsp chili powder1 14 oz can black beans (or about 8-10 oz of cooked and drained black beans)1/2 cup chopped green bell pepper1/2 cup chopped red bell pepper4 oz diced green chilis

Directions

In a large skillet, heat olive oil over medium heat. Once oil is shimmering, add rice and stir to coat.

In a food processor or blender, combine canned tomatoes, onion and garlic. Puree until smooth. Add to rice in skillet. Pour in vegetable broth, cover and cook until rice is tender, about 50 minutes.

Stir in beans (and corn if using) and cook until heated throughout.

Stir in bell pepper and chilis and just until peppers are beginning to get tender. Serve immediately with homemade biscuits.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SRKIENLE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving