Mexican beans and rice

    Mexican beans and rice

    5saves
    50min


    1 person made this

    About this recipe: Protein packed, Mexican spiced three-bean rice, served with homemade guacamole and salsa! A summer favourite! This recipe is vegan, dairy-free, gluten-free, wheat-free and yeast-free.

    thelittleblogofvegan London, England, UK

    Ingredients
    Serves: 4 

    • olive oil, for frying
    • 1 red onion, finely chopped
    • 1 garlic clove, crushed
    • 1 red pepper, chopped
    • 1 green pepper, chopped
    • 1 yellow pepper, chopped
    • 185g wholegrain brown rice, washed
    • 1 1/2 teaspoons paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon cumin seeds
    • 1 pinch salt
    • 1 to 2 tablespoons tomato puree
    • 475ml vegetable stock
    • 1/4 carton cannellini beans, drained and rinsed
    • 1/2 carton kidney beans, drained and rinsed
    • 1 carton black beans, drained and rinsed
    • 1 small tin sweetcorn, drained and rinsed

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Lightly heat up a little olive oil in a large pan and add the chopped onion, garlic and peppers. Lightly fry for about 3 minutes.
    2. Add in the wholegrain rice along with the spices and salt. Thoroughly coat the rice with the oil and leave to cook for a few minutes.
    3. Add in the tomato puree, mix thoroughly and leave to cook for 2 minutes.
    4. Pour in your vegetable stock, beans and sweetcorn. Bring to the boil, then turn down the heat and simmer with a lid on for 25 to 30 minutes. Make sure the rice doesn't stick to the pan, so stir occasionally and add some extra stock or water if needed. Season to taste with more salt, if liked.
    5. When the rice has fully cooked, turn off the heat and leave to stand for 5 minutes whilst you prepare your plate. Leaving it to stand also helps the rice soak up any left over stock, which leaves the rice fully cooked, moist and ready to eat!
    6. Serve with gluten-free wraps, guacamole and salsa.

    Tip

    With the leftover beans, you can save them and use them for another recipe, or add them into a salad.

    See it on my blog

    The Little Blog of Vegan

    Recently viewed

    Reviews (1)

    by
    1

    Very tasty,everyone enjoyed it. I added a touch more stock - 13 Sep 2016

    Write a review

    Click on stars to rate