Super Simple Vegan Spanish Rice Beans Recipes
VEGETARIAN SPANISH RICE
This rice recipe has been in our family for years. It's handy when you're in a hurry for a side dish to complement almost any main dish, not just Tex-Mex fare. -Sharon Donat of Kalispell, Montana
Provided by Taste of Home
Categories Side Dishes
Time 27m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.
Nutrition Facts : Calories 156 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
VEGAN SPANISH RICE
This is a great, fast, easy recipe for Spanish rice. All you need now is a great, cool, yummy glass of sangria!
Provided by Connie Fabian Byrnes
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a deep skillet over medium heat. Add rice, red bell pepper, onion, and garlic. Cook and stir until rice is browned and onion is tender, about 5 minutes. Stir in water and diced tomatoes. Season with chili powder and salt. Cover and simmer until rice is cooked, about 30 minutes.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 43.2 g, Fat 8.3 g, Fiber 3.4 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 713.6 mg, Sugar 4 g
SUPER SIMPLE VEGAN SPANISH RICE & BEANS
I always wanted to make my own Spanish rice (or rice and beans mix) but was usually turned off by using meat-based ingredients and/or the recipe being too time-consuming. Hence I came up with this easy dish that also happens to be healthy and vegan! This recipe is not labor-intensive at all, and what's fun and makes for minimal cleanup is that you can pretty much mix everything right in the pot! I like this spice mix but for ultimate laziness, use 2-3 teaspoons taco seasoning or premade Mexican seasoning instead! The usage of frozen mixed veggies comes from my favorite local Mexican joint using that kind in their rice. You can use any kind of rice here, but I use brown so I posted as such, other rices don't take as long to cook. Broth also makes a nice sub for the water to give a deeper flavor. Can also use any kind of beans you want, I prefer black beans or red kidney beans.
Provided by the80srule
Categories Brown Rice
Time 50m
Yield 4 1-cup servings, 4 serving(s)
Number Of Ingredients 11
Steps:
- Pour the can of tomato sauce into a liquid measuring cup. Add enough water or broth to reach a minimum of 2 CUPS if you're just making the rice and nothing else-- more like 2 1/2 cups total if you're cooking it with both the frozen veggies and beans.
- Pour the mixture into a heavy-bottom saucepan and add a dash or two of salt. Bring to a boil, then lower the heat to medium.
- Mix in the olive oil and spices until smooth.
- Add the rice and make sure it's covered in the liquid, then loosely cover the saucepan and let simmer for 35-40 minutes or until the rice has softened. There should be plenty of liquid in the pot for the mixed veggies and beans to absorb too, unless you're making just the rice by itself then nearly all the tomato-water mixture should've absorbed by now.
- Remove the pot from the heat element and onto a trivet/potholder. Add rinsed and drained beans and the frozen mixed veggies to the pot, and mix well. Cover fully and let sit for about 10 minutes so they can absorb all the liquid and defrost via all the steam.
- Fluff with a fork and serve. Makes a great burrito and enchilada filling as well as a side dish! Although with some extra greens and cheese, it's often a one-dish meal for me.
Nutrition Facts : Calories 338.4, Fat 5.6, SaturatedFat 0.9, Sodium 362.2, Carbohydrate 61.5, Fiber 10.6, Sugar 2.9, Protein 12.4
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