Very Veggie Rice and Beans

By srumbel

Very Veggie Rice and Beans – EASY, ready in 15 minutes, and amps up rice and beans with an abundance of vegetables!! Healthy, Mexican-inspired food that tastes like comfort food and keeps you satisfied for hours!!
from averiecooks.com

Ingredients

• 2 to 3 tablespoons olive oil
• 1 large sweet Vidalia onion, diced small
• 1 large red bell pepper, diced small
• 1 to 1 1/2 cups shredded carrots
• 1 to 1/2 cups corn (I used frozen and added it straight from the freezer)
• 1 cup peas (I used frozen and added it straight from the freezer)
• one 15-ounce can black beans, drained and rinsed (I use no-salt added)
• one 8-ounce package precooked white rice (another cooked rice may be substituted)
• 1 to 2 teaspoons cumin
• 1 teaspoon kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• pinch cayenne pepper, optional and to taste
• 2 to 3 green onions, sliced into thin rounds
• 2 to 4 tablespoons fresh cilantro, finely minced
• 1 tablespoon lime juice

Details

Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 4 minutes, or until it begins to soften; stir occasionally.

Add the bell pepper, carrots, and cook for about 3 to 4 minutes, or until vegetables are crisp-tender; stir occasionally.

Add the corn, peas, beans, rice, cumin, salt, pepper, optional cayenne, stir to combine, and cook for about 2 minutes or until warmed through; stir occasionally.

Add the green onions, cilantro, lime juice, stir to combine, taste and check for seasoning balance and add additional salt, pepper, cumin, etc. if desired. Serve immediately. Dish will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months.

Yield: serves 5