Vegan  Rice and Beans

Yield

4 servings

Time

35 minutes

Ingredients

– Rice – Veggie Stock – Oil – Onion – Bell Pepper – Garlic – Jalapeno – Beans – Spices – Cilantro

1. In a medium pot, bring the vegetable stock, or salted water, to a boil. Add rice and about 1 tablespoon. of oil. Reduce heat to low, and simmer for 20 minutes, until the rice is cooked through and fluffy.

2. In the meantime, heat up a large skillet over medium heat, add the oil and onion, and cook for about 5 minutes.

3. At this point, add the bell pepper, garlic, and jalapeno. Cook for another 3-5 minutes.

4. Now, add the cumin, chili powder, salt, and pepper. Stir, and cook for 1 minute, until the spices are fragrant.

5. Add in the kidney beans and cook until just heated through.

6. Lastly, add the cooked rice and cilantro. Stir, turn off the heat, and serve.

You can store these Vegan Rice and Beans in the refrigerator in an airtight container for up to 5 days.

This Vegan Rice and Beans is a satisfying meal all on its own. Full of protein and fiber, this delicious combination of fluffy rice, tender beans, and vegetables with herbs and spices is so tasty.

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