Spanish Style Rice and Beans - This adaptation of traditional Spanish Rice and Beans leaves out one
ingredient that the Spanish would "typically" use...hard boiled eggs. If
you're an LOV vegetarian or any other non-vegan, then add two hard
boiled eggs as a topping to the dish and you have the classic Spanish
Rice and Beans dish. We think our vegan version is perfect! And with 20 grams of protein per serving you can't go wrong!
Plate the finished dish with a ring of orange slices or the fruit of your choice, to add a little more color and flavor. Yum!
Spanish Style Rice and Beans
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)
How we make it
In a large skillet, heat the olive oil over a medium-high heat.
Add in the sea salt, peppers and onion and sauté for 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.
Make 4 (1 cup) servings
Per serving: Calories 399, Calories from Fat 76, Total Fat 8.7g, Saturated Fat 1.35g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 301mg, Potassium 1517mg, Total Carbs 62.44g, Dietary Fiber 15.7g, Sugars 4.3g, Protein 20.75g
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