INGREDIENTS

  • 2 T. vegetable oil
  • 200 g. tricolor bell peppers, diced
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 3/4 c. uncooked white rice
  • 1/2 c. vegetable broth
  • 2 diced tomatoes with diced chili pepper of your choosing
  • 2 t. ground cumin
  • 2 t. paprika
  • 1 t. kosher salt
  • 1/4 t. coarse ground black pepper
  • 1 c. cooked black beans
  • julienned carrots, for garnishing

GUIDE / INSTRUCTIONS

Note that you can control the spice level of the black bean vegetable rice with the type of chili pepper you add.

  • Add oil to a pot over medium-high heat.
  • Add onion, bell pepper, and garlic and cook for 4 minutes.
  • Add rice and cook for 2 minutes.
  • Add vegetable broth, tomatoes, and chili pepper, and bring to a boil. Lower the heat to a simmer and cover the pot and cook for 20 minutes. Turn off the heat and remove your pot. Add the cumin, paprika, salt, pepper, and black beans, and mix together.
  • Shape into a mound, and garnish with julienned carrots.

This vegan black bean vegetable rice can be enjoyed with any dish.

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