1 big onion, diced
3 cloves garlic, minced
2-3 tbsp grapeseed or avocado oil
2 cups basmati rice, soaked for an hour
1 cup canned or frozen corn
2 cups washed and drained black beans, canned or cooked
1 cup frozen green beans
1/2 red bell pepper, diced
2 tbsp tomato paste
3 cups water
1 tbsp cumin
1 tbsp paprika
Salt and pepper to taste
Fresh cilantro to garnish
Pico de gallo to serve on the side:
1 tomato, diced
½ onion, chopped,
Handful fresh cilantro
Olive oil, salt, and lemon to taste
I absolutely love one-pot meals, and with vegan food, it can sometimes be challenging. But meals such as these are a lifesaver when you have everyone at home and you’ve got less than 30 minutes to serve lunch! Amazing combination of rice and beans, packed with protein, easy to put together. A meal that leaves you full and satisfied.
1). Strain and wash the soaked rice and set aside.
2). Heat up a pot over medium-high heat. Add the oil and chopped onions and stir for 2-3 minutes. Add the minced garlic and keep mixing until fragrant.
3). Add the rice and spices, mix for about 30 seconds, add all the vegetables and beans.
4). Pour the boiling water in a bowl, add the tomato paste and whisk until dissolved. Add the water into the rice, cover, and bring to a boil.
5). Lower the heat to low, and simmer for 18 minutes. Leaving the pot closed for another 10 minutes. Serve with fresh pico de gallo.
Add fresh cilantro and sliced jalapeno if you wish.