Sunday, April 22, 2012

Cool Beans (and Rice!)

After an aggravating and anxiety-inducing trip to Whole Foods (the store was packed and run amuck with loud, obnoxious children), J and I came home, worn out and needing some TLC! So J took to the kitchen with an idea for a new, low-fat, comfort food recipe and I lounged on the couch surfing Pinterest (so addictive!). Below is his new receipt for Cool Beans (and Rice!)  - enjoy...I sure did!

Cool Beans (and Rice!)
Serves 4-6

1 cup dry brown rice
2 1/2 cups homemade vegetable stock
1 can refried beans with green chilies
1 can black beans (with liquid)
1 can fire roasted diced tomatoes
1/2 pablano pepper, diced
1 garlic clove, diced
1 tsp cayenne pepper
1/2 Tbsp crushed red pepper flakes
2 Tbsp cilantro, plus more for garnish
1 avocado sliced thinly for garnish
Salt & pepper to taste

Optional: vegan ground protein (e.g. seitan, veggie crumbles, TVP, etc.)

Cook rice in a rice cooker or on the stove with veggie stock. Let it cook for around 20 minutes, covered.

Combine the rest of the ingredients in a large pot (excluding garnish, of course!). Cook on medium heat for about 20 minutes while the rice cooks. Stir occasionally.

Layer the bottom of a bowl with some rice and put bean mixture on top. Garnish with cilantro and avocado.

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