Veggie Rice and Beans
By: Miarazzo Team | Miarazzo Official
Rice and beans with a lot of vegetables!
Prep Time
30 mins
Cook Time
30 mins
Servings
10
Category
Rice
Ingredients
- 4 tbsp olive oil
- 2 each sweet Vidalia onion (diced small)
- 2 each red bell pepper (diced small)
- 2 cup(s) carrots (chopped or shredded)
- 2 cup(s) kernal corn
- 2 cup(s) english peas
- 2 can(s) black beans (drained and rinsed)
- 16 oz brown rice (2 cups uncooked rice)
- 2 tsp cumin
- 2 tsp salt
- 2 tsp black pepper
- 2 pinch cayenne pepper
- 4 each green onions
- 4 tbsp cilantro (fresh)
- 2 tbsp lime juice
Instructions
First, cook the 2 cups of brown rice separately and set aside. This will be the base for the veggies you'll cook next.
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, 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 in a bowl over a base of rice.
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, 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 in a bowl over a base of rice.
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