Very Veggie Rice and Beans
EASY, ready in 15 minutes, and amps up rice and beans with an abundance of vegetables!! Healthy, Mexican-inspired food that tastes like comfort food and keeps you satisfied for hours!!
Servings: 5
Calories: 332cal
Ingredients
- 2 to 3 tablespoons olive oil
- 1 large sweet Vidalia onion diced small
- 1 large red bell pepper diced small
- 1 to 1 ½ cups shredded carrots
- 1 to ½ cups corn I used frozen and added it straight from the freezer
- 1 cup peas I used frozen and added it straight from the freezer
- one 15-ounce can black beans drained and rinsed (I use no-salt added)
- one 8-ounce package precooked white rice another cooked rice may be substituted
- 1 to 2 teaspoons cumin
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- pinch cayenne pepper optional and to taste
- 2 to 3 green onions sliced into thin rounds
- 2 to 4 tablespoons fresh cilantro finely minced
- 1 tablespoon lime juice
Instructions
- To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 4 minutes, or until it begins to soften; stir occasionally.
- Add the bell pepper, carrots, and cook for about 3 to 4 minutes, or until vegetables are crisp-tender; stir occasionally.
- Add the corn, peas, beans, rice, cumin, salt, pepper, optional cayenne, stir to combine, and cook for about 2 minutes or until warmed through; stir occasionally.
- Add the green onions, cilantro, lime juice, stir to combine, taste and check for seasoning balance and add additional salt, pepper, cumin, etc. if desired.
- Serve immediately.
Notes
- Dish will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months.
Nutrition
Serving: 1 | Calories: 332cal | Carbohydrates: 52g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 742mg | Fiber: 12g | Sugar: 9g
