Veggie Loaded Black Beans and Rice #vegetarian #dinner

Veggie Loaded Black Beans and Rice #vegetarian #dinner

We adore veggie lover comfort sustenance and we're great at making it. Take a visit through our site and you'll discover the majority of the plans that shout, stretchy jeans required!

The uplifting news, they're all plant-based plans, so you don't have to feel regretful eating them. Presently sit back, unwind, and eat cheerful. Life is occupied, you need to eat healthy, you need sustenance that preferences great, you would prefer not to invest a ton of energy in the kitchen making solid nourishment that preferences great, so what would it be a good idea for you to do? Two words: Beans and Rice.

Veggie Loaded Black Beans and Rice is a sound and simple supper made with dark colored rice, dark beans, ringer pepper, spinach, onion, and appetizing and zesty seasonings. Make a major bunch and eat it as a supper or serve it as an afterthought. That is it, simple, quick, moderate, solid, and delightful sustenance for you and your family in under thirty minutes.

Also try our recipe Mexican Fried Brown Rice

Veggie Loaded Black Beans and Rice #vegetarian #dinner

A speedy, simple, sound, and scrumptious dinner with darker rice, dark beans, and ringer peppers, spinach, and onions. The ideal supper for a bustling weeknight.


  • 15 oz black or red beans
  • 1 ½ cups vegetable broth
  • 1 cup dry quick cooking brown rice
  • 1 tablespoon plus 1 teaspoon chili powder – divided
  • 1 ½ teaspoons cumin – divided
  • 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
  • 1 teaspoon of avocado or extra virgin-olive oil or 2 tablespoons of vegetable broth
  • ½ cup of chopped cilantro optional
  • Lime wedges optional


  1. 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.
  2. 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.
  3. When the rice is done, remove the lid, add the spinach, and put the lid back on. Let sit for 5 minutes.
  4. 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.
  5. Enjoy!

Read more our recipe : LOW CARB ZUCCHINI TORTILLAS

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