Loaded Vegetable Beans and Rice are a stand by when you are on tight budget. Not only are they cheap and convenient, they are hearty and comforting. I like to mix up the old standby beans with some nourishing vegetables. I included zucchini, peppers, corn, and canned tomatoes to this party.
This is a vegan dish. Once upon a time me and Nolan tried to eat vegan…
We had been eating vegetarian for a couple months, and we wanted to see if we could make the jump. Well…It didn’t go as planned.
All I am going to say about it is one of our biggest fights (in our entire 5 years of being together) was about a hamburger that was consumed in secret that week. So we decided to ease up, and take a more balanced approach to our diet. We try to eat vegetarian once a week at least. It helps that we love vegetables. We still come back to this vegan recipe about once a month. It’s a keeper.
I use brown rice, but you can use whatever you have around!Print
Loaded Vegetable Beans and Rice
This healthy and comforting vegan dish is an easy week night meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 cup rice
- 2 cup vegetable broth
- 1 teaspoon salt
- 1 Tablespoon olive oil, seperated
- 2 cups zucchini, chopped
- 1 cup bell peppers, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can tomatoes with chili’s (Rotel)
- 1/2 cup frozen corn, thawed
- 2 cans bean, black or kidney, drained and rinsed
- Hot Sauce
- 1 medium pot with a lid
- 1 large skillet
- First prepare the rice. In a medium pot mix together the rice, broth, salt, and 1 TEASPOON olive oil. Turn the heat to high until the mixture comes to a boil. Then once it’s boiling reduce the heat to low and cover with a tight lid. Cook for 15-20 minutes or until all the liquid is absorbed.
- While the rice is cooking pour 2 TEASPOONS into a skillet set to medium high heat. When the pan is hot add the bell peppers and cook for about 2 minutes. Add the zucchini, chili powder, garlic powder, salt, and pepper. Cook, stirring occasionally, for another 5 minutes. Add the can of tomatoes, corn, and beans. Stir and cook for 5 more minute. Then serve the bean mixture on top of the rice with as many garnishes as you like!