VEGGIE LOADED BEANS AND RICE
Meal prep for the week. My veggie loaded beans and rice.
A quick, easy, healthy, and delicious meal with brown rice, black, dark red, pinto beans, and avocado, tomatoes, spinach, and onions. A favorite cooking of mine is! Hope you enjoy!
Prep Time:10 mins. Cook Time:19 mins
Total Time:29 mins
Course: Main Course
Cuisine: Mexican
Servings: 12 Servings
Calories: 360
Ingredients
15 oz black, dark red, pinto beans
1 ½ cups vegetable broth
1 cup dry quick cooking brown rice
1 tablespoon plus 1 teaspoon chili powder
1 ½ teaspoons cumin 1 teaspoon turmeric
2 teaspoons ground sea salt – divided add more or less as desired
½ teaspoon of ground black pepper add more or less as desired
1 medium onion – chopped
1 red bell pepper – removed and chopped
3 cups spinach 2 cups diced carrots. 2 cups of diced potatos 2 cups of fresh green beans cut to 1 inch size. 2 cups of diced zucchini1 2 cups of canned peas 2 cups of whole kernel corn 4 large whole tomatoes diced 1/2 of avocado diced 1 1 teaspoon extra virgin-olive oil or 2 tablespoons of vegetable broth
½ cup of chopped cilantro optional
Lime wedges optional
Instructions
Drain and rinse the beans and put them in a medium sauce pan and cover with water. Bring to a boil at high heat, once the water is boiling reduce the heat to simmer. Add 1 tablespoon of chili powder, 1 teaspoon cumin, turmeric, and ground pepper and stir well to combine. Simmer for 20 minutes, stirring occasionally. Stir in the sea salt at the end.
In a large skillet with a lid, heat the oil, or, 2 tablespoons of vegetable broth if you don’t cook with oil, on medium heat. When the oil/broth is hot, add the onion and bell pepper and sauté until tender. Pour the 1 and ½ cups of vegetable broth over the vegetables and bring to a boil. When the broth is boiling stir in the rice, cover, and reduce the heat to simmer for the amount of time directed on the package. Usually 20 minutes.
When the rice is done, remove the lid, add the spinach, and put the lid back on. Let sit for 5 minutes.
Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and ½ teaspoon of cumin, and grind more sea salt and black pepper on top if desired. Fold the beans and spices into the rice and veggies until well combined. Serve with fresh cilantro and lime wedges.
Enjoy! I hope you like. Cooking is one of my favorite hovbies.
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