Vegan Mexican-Style Rice with Beans and Vegetables
Ingredients:
- 1 cup of long-grain rice (or basmati rice)
- 1 tablespoon of olive oil
- 1 small onion, chopped
- 1 bell pepper (green, red, or mixed), chopped
- 1 jalapeño pepper (optional, for spice), finely chopped
- 2 cloves garlic, minced
- 1 cup of black beans (canned, rinsed, or cooked)
- 1 cup of corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1/2 cup of diced tomatoes (canned or fresh)
- 1 1/2 cups vegetable broth (or water)
- Fresh cilantro for garnish
- Lime wedges for serving (optional)
Instructions:
- Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium pot, bring the rice and 1 1/2 cups of water or vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
- Sauté Vegetables:
- Heat olive oil in a large skillet or pan over medium heat.
- Add chopped onion, bell peppers, and jalapeño (if using). Sauté for 5-7 minutes until the vegetables soften.
- Add minced garlic and cook for another minute until fragrant.
- Add Spices:
- Stir in cumin, chili powder, paprika, oregano, salt, and pepper. Mix well to coat the vegetables with the spices.
- Add Tomatoes and Beans:
- Stir in the diced tomatoes and black beans. Cook for 3-5 minutes until heated through and the tomatoes soften slightly.
- Mix in Rice and Corn:
- Add the cooked rice and corn kernels to the skillet. Stir everything together to combine well. Cook for another 5 minutes, allowing the flavors to meld.
- Garnish and Serve:
- Remove from heat and garnish with fresh cilantro.
- Serve with lime wedges for a bright, tangy kick.
Serving Suggestions: This Mexican-style rice dish can be enjoyed as a main dish or as a side. It’s great paired with tacos, enchiladas, or even grilled vegetables. It can also be a healthy filling for burritos or a topping for a salad.
