DinnerMain Course

Mexican-Inspired Vegan Rice and Beans

Name: Mexican-Inspired Vegan Rice and Beans
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 1 pcs bell pepper diced; 3 clove garlic minced; 1 tsp cumin; 1 tsp chili powder; 0.5 tsp smoked paprika; 1 cup long-grain rice rinsed; 2 cup vegetable broth; 425 g canned black beans rinsed and drained; 411 g canned diced tomatoes undrained; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cup fresh cilantro chopped (optional); 0.5 pcs lime cut into wedges (optional)

This hearty vegan rice and beans dish is packed with flavor from aromatic vegetables and spices. It's a complete meal that's both satisfying and easy to prepare, perfect for a weeknight dinner.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Easy
Per serving: 385 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, finely chopped
1 pcsbell pepper, diced
3 clovegarlic, minced
1 tspcumin
1 tspchili powder
0.5 tspsmoked paprika
1 cuplong-grain rice, rinsed
2 cupvegetable broth
425 gcanned black beans, rinsed and drained
411 gcanned diced tomatoes, undrained
0.5 tspsalt
0.25 tspblack pepper

garnish

0.25 cupfresh cilantro, chopped(optional)
0.5 pcslime, cut into wedges(optional)

Equipment

large pot · measuring cups · knife · cutting board · dutch oven · measuring spoons · wooden spoon

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
About 7 min
3
Stir in the garlic, cumin, chili powder, and smoked paprika.
4
Cook for another minute until fragrant, being careful not to burn the garlic.
About 1 min
5
Add the rinsed long-grain rice, vegetable broth, canned black beans, canned diced tomatoes, salt, and black pepper to the pot.
6
Stir everything together, bring the mixture to a boil, then reduce the heat to low.
About 2 min
7
Cover the pot and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.
About 25 min
Cook’s note: Do not lift the lid during simmering to ensure even cooking.
8
Remove the pot from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: This resting period allows the rice to fully absorb any remaining liquid and become fluffier.
9
Fluff the rice and beans with a fork.
About 1 min
10
Serve hot, garnished with fresh cilantro and lime wedges if desired.

Per serving

Nutrition

70%Score

Calories: 384.8kcal
Protein: 11.5g
Carbs: 66g
Fat: 8.3g
Fibre: 7.3g
Sugar: 8.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover rice and beans in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or on the stovetop with a splash of water or broth until warmed through.