Vegan Spanish Rice with Black Beans

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 243.6
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 581.4 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 8.7 g
  • Protein: 8.2 g

View full nutritional breakdown of Vegan Spanish Rice with Black Beans calories by ingredient
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Introduction

Can be a side dish or a great, whole meal for 2. Try throwing in some corn! Can be a side dish or a great, whole meal for 2. Try throwing in some corn!
Number of Servings: 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

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.

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