Quick Rice and Beans

bowl of rice and beans topped with avocado, black olives, and cilantro

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!

Prep Time 10

Cook Time 15

Total Time 25

Servings

Ingredients

3 cups long grain brown rice cooked
2 cups black beans or one 15.5 oz low sodium canned beans
29 oz diced tomatoes with green chilies or two 14.5 oz cans, undrained
8 oz frozen sweet corn
16 oz frozen peppers and onions
8 oz leafy greens (fresh or frozen kale, collard greens, or spinach)
1 tsp ground cumin
3 tsp chili powder
1 avocado peeled, pitted and diced (optional)
2.25 oz sliced black olives or one small can (optional)
2-4 stems cilantro chopped (optional)

Instructions

Combine canned tomatoes, frozen vegetables, cumin and chili powder in a 5-quart nonstick sauté pan and set to medium high heat on stove.
Stir with a stiff spatula and cover.
If using canned beans, rinse and drain before adding to pan.
If using fresh leafy greens, rinse and chop before adding to pan.
Simmer on medium/high for approximately 10 minutes, stirring occasionally.
Reduce to medium heat, add cooked rice and stir until warmed through.
Serve in pasta bowls topped with diced avocado, sliced black olives and chopped cilantro.

Notes

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

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition