Smoky Vegan Rice and Beans
Smoky Vegan Rice and Beans are healthy and satisfying all alone--or combined with veggies in bowls, burritos and enchiladas.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 red bell peppers diced
- 1 1/2 cups short grain brown rice
- 2 15 ounce cans black beans, LIQUID RESERVED (or 3 cups of cooked beans + 1/2 cup of liquid)
- 1 tablespoon sherry vinegar
- 1/2 teaspoon smoked paprika (or more to taste. Plus more for garnish if desired)
- 1 teaspoon dried oregano (plus more for garnish if desired)
- 1 teaspoon cumin
- 1/2 teaspoon sea salt (or more to taste)
- 1 bay leaf
- 2 cups water
Heat 1 tablespoon of water, in a large pot or Dutch oven, over medium heat. Add the onion, garlic and red pepper with a pinch of salt, and cook for 6-8 minutes, or until soft.
Add the dried oregano, cumin, smoked paprika, salt, and rice, and mix well. Cook for 1-2 minutes, or until everything is hot and well blended. Add the sherry vinegar and deglaze any brown spots. Add the black beans and reserved liquid, and water. Stir to combine. Add the bay leaf.
Bring the rice and bean mixture a boil, then cover, reduce heat, and simmer for 45-50 minutes, or until almost all of the liquid has been absorbed and the rice is tender. (It's okay if it's still a little moist.)
Give the beans and rice a gentle stir, then cover again and let rest for 5 minutes. The rice will absorb a little more liquid as it sits. Don't over stir, or the rice will become mushy.
Garnish with more smoked paprika and dried oregano, if desired.
Calories: 155kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Sodium: 152mg | Potassium: 193mg | Fiber: 2g | Sugar: 1g | Vitamin A: 995IU | Vitamin C: 39.5mg | Calcium: 29mg | Iron: 1.1mg