Quick Rice and Beans
This simple gluten-free vegan recipe is a lifesaver on busy weeknights. It’s tasty and filling, and you can use the leftovers in a variety of ways!
Servings Prep Time
6-8 10minutes
Cook Time
15minutes
Servings Prep Time
6-8 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Combine canned tomatoes, frozen vegetables, cumin and chili powder in a 5-quart nonstick sauté pan and set to medium high heat on stove.
  2. Stir with a stiff spatula and cover.
  3. If using canned beans, rinse and drain before adding to pan.
  4. If using fresh leafy greens, rinse and chop before adding to pan.
  5. Simmer on medium/high for approximately 10 minutes, stirring occasionally.
  6. Reduce to medium heat, add cooked rice and stir until warmed through.
  7. Serve in pasta bowls topped with diced avocado, sliced black olives and chopped cilantro.
Recipe Notes

Omit avocado and olives to make the recipe low-fat.

Warm leftovers and serve over a baked sweet potato or with salad greens in a whole grain wrap for a yummy lunch the next day.