Saturday, May 5, 2012

Janice's Vegetarian Beans and Rice

A delicious and colorful celebration of vegetables in a one dish meal.

Vegetarian Beans and Rice


1 cup long grain rice
Veggie stock
2 t olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1/2 cup corn, canned, frozen or fresh
1 jalapeno or serrano pepper
1 teaspoon dried basil
2 t cumin
1/4 teaspoon pepper
1 cup salsa (your favorite brand and heat level)
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon red wine vinegar

Optional for Non-Vegans:

1/4 cup shredded Cheddar cheese

Optional for Bean Lovers

Add two cans of beans and increase the salsa and seasonings.


Cook the rice per package directions but use veggie stock instead of water.

When the rice is done and resting with the lid on, place a large non-stick skillet over medium heat and saute the onion, celery, and red pepper in the olive oil until softened.

Add garlic and saute two minutes. Add the corn, jalapeno, and other seasonings and simmer five minutes.

Add the salsa, then the beans and vinegar and stir.

Stir in the rice and heat together. Add more salsa if it seems too dry. Taste and adjust seasonings.

Like it hot? Add more chopped jalapenos or hot red pepper flakes.

No comments:

Post a Comment