Mexican Inspired One-Pot Vegan Rice and Beans
Healthy, flavorful, and simple one-pot vegan rice and beans recipe.
Mexican Inspired One-Pot Vegan Rice and Beans
Course: MealsCuisine: Vegan, Mexican-InspiredDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesHealthy, flavorful, and simple one-pot vegan rice and beans recipe.
Ingredients
4 Tbsp olive oil
3-4 garlic cloves, grated
1 Tbsp ginger, grated
1 small green chilli, finely chopped
2 medium-size onions, finely chopped
½ cup tomato puree
1 tsp ground cumin
½ tsp ground red chilli
½ tsp red chilli flakes
¼ tsp ground black pepper
2 tsp salt
1 ½ cups rice, rinsed
1 ½ cups red kidney beans, cooked
1 cup frozen corn kernels
1 cup capsicum, finely chopped
4 cups water
1Tbsp lemon juice
Directions
- Place a large wide pot on medium heat, and add 2 Tbsp olive oil. After the oil is heated, add garlic, ginger, green chillies, and onions. Saute them for 2-3 minutes or until the onions are slightly caramelized.
- Add tomato puree, ground cumin, ground red chilli, red chilli flakes, ground black pepper, and salt. Mix everything well and cook for 2-3 minutes.
- Then add rice, kidney beans, corn kernels, capsicum, and water. Mix everything well, bring it to a boil and then cover the pot with a lid and cook on low heat for 20-25 minutes or until the rice is cooked.
- Once the rice is cooked, turn off the heat. Add lemon juice and olive oil and gently mix everything. Cover with a lid and let the flavors blend for 5 minutes.
- Finally, serve hot and enjoy!
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