Mexican-Inspired Vegan Rice and Beans
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover rice and beans in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop with a splash of water or broth until warmed through.
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