- 1 medium white onion, diced (approx. 1.5 cups or 170 g)
- 3 cloves garlic, minced (approx. 3 tbsp minced or 25 g)
- 2 bell peppers, diced (I used one red and one green, approx. 2 cups diced)
- 1 jalapeno, de-seeded and minced (approx. 3 tbsp minced)
- 1.5 tsp cumin
- 1.5 tsp dried oregano
- 1 tsp chili powder
- 1 cup vegetable broth
- 3 cups cooked white or brown rice (approx. 1 cup uncooked rice)
- 2 x 15 oz cans black beans, drained and rinsed (approx. 3 cups, sub kidney beans, pinto beans or small red beans)
- 1 cup finely chopped fresh cilantro
- juice from 1 lime
- salt and pepper, to taste
- Heat a large skillet or saucepan over medium-high heat.
- Add the onion, garlic, jalapeno and bell peppers to the pan along with 2 tbsp of water.
- Cook for 6-7 minutes until the veggies are soft and fragrant.
- Add the cumin, oregano and chili powder and stir to combine. Add another 1-2 tbsp of water if the pan is drying out. Cook for another 2-3 minutes, stirring often.
- Add the beans and vegetable broth and stir to combine. Cook for 5-6 minutes, stirring every minute or so.
- Add the rice, stir to combine and cook for a few more minutes until heated through and starting to brown on the bottom.
- Stir in the cilantro and season with salt, pepper and lime juice, to taste.
- Serve right away topped with avocado, crushed tortilla chips, salsa and/or vegan sour cream or use in tacos, burritos or salads. Leftovers can be stored in a sealed container in the fridge for up to 5 days or frozen for up to 3 months.
Regardless of the veggies and type of beans and rice you use, start by sauteing the veggies, then add beans and some broth, then mix in the rice and that’s it. All veggies can be sauteed at the beginning unless you’re adding corn or a leafy green like spinach, stir those in at the end with the brown rice.
If you don’t have any jalapeno on hand, try canned green chilis or add a pinch of red pepper flakes or cayenne for some heat.
Keywords: easy, vegetarian, black beans, plant-based