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Add a photoThis vegan adaptation of traditional Spanish Style Beans and Rice is a nice light dish. Plate it with some fresh fruit slices for added color and flavor and you have a lovely, healthy dinner. If you choose to go more traditional, simply hard boil, peel and dice 2 eggs as a topping garnish and add it prior to serving.
Ingredientes
- 2 tablespoons of extra virgin olive oil
- 1/2 large green bell pepper, coarsely chopped
- 1/2 large red bell pepper, coarsely chopped
- 1 medium yellow onion, finely chopped
- 2 cups quick-cook brown rice, cooked (Success boil-in-the-bag works great)
- 1 (15 oz.) can of black beans, drained and rinsed
- 1/2 teaspoon sea salt
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 medium mineola oranges, peeled and wedged (optional)
Direcciones
- In a large skillet, heat the olive oil over a medium-high heat.
- Add in the sea salt, peppers and onion and sautéfor about 3 minutes.
- Add the pre-cooked brown rice and the cumin and paprika. Cook for 3 minutes then stir in the black beans. Allow to cook until heated through; about 5 minutes.
- Plate to a serving dish ringed with orange slices or the fruit of your choice.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 4 servings | |
| Calories 399 | |
| Calories from Fat 76 | 19% |
| Total Fat 8.7g | 11% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 301mg | 13% |
| Potassium 1517mg | 43% |
| Total Carbs 62.44g | 17% |
| Dietary Fiber 15.7g | 52% |
| Sugars 4.3g | 3% |
| Protein 20.75g | 33% |
