Spicy Vegan Mexican Rice and Black Beans

Ingredients

• 1 tbsp neutral tasting oil
• 1 medium red onion (diced)
• 3 cloves garlic (minced)
• 2 cup long grain brown rice (rinsed and drained; use long grain white rice and reduce cooking time to 15-20 minutes if preferred)
• 3 cup vegetable broth
• 14 oz can diced tomatoes (can substitute with 1.5-2 cups tomato-based salsa)
• 1 tsp chili powder (reduce or omit if sensitive to heat)
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt (or to taste)
• 15 oz can black beans (drained and rinsed; or 1.5 cups cooked (270g); canned or cooked from scratch; kidney beans, pinto beans, or chickpeas can be substituted)

Instructions

1. 1

   Heat up a tablespoon of neutral tasting oil in a large pot or Dutch oven over medium heat. Once pot is heated, add in onion and sauté for 3-4 minutes, or until translucent. Next, add in garlic and cook for another 1-2 minutes until fragrant.

   5 min
2. 2

   Add in rinsed rice and toast until grains turn slightly browned, about 6-8 minutes. Add in broth, diced tomato, chili powder, cumin, paprika and salt. Give it a good stir and bring mixture to a boil, then lower heat to a gentle simmer.

   8 min
3. 3

   Place the lid on and cook on low heat for 35-45 minutes, or until rice is tender and most of the broth has been absorbed. Do not stir or lift the lid while cooking.

   40 min
4. 4

   After rice is done cooking, stir in rinsed black beans before serving.

   2 min

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