Vegan Loaded Vegetable Beans and Rice

this Recipe!

Vegan 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 included zucchini, squash, peppers, and canned tomatoes and diced chili's. This easy beans and rice recipe is a staple in our house.

How to make Vegan Loaded Vegetable Beans and Rice:

1. Mix together the rice, broth, salt, and 1 Tablespoon olive oil in a medium pot.
2. Turn the heat to high until the mixture comes to a boil.
3. Once it's boiling reduce the heat to low and cover with a tight lid.
4. Cook for 15-20 minutes or until the rice has absorbed all of the liquid.
5. Pour 1 Tablespoon of olive oil into another skillet set to medium high heat.
6. When the pan is hot add the bell peppers, zucchini, squash, chili powder, garlic powder, salt, and pepper and cook for around 5 minutes stirring occasionally.
7. Add the can of tomatoes and beans and cook for another 5 minutes.
8. Serve the bean mixture on top of the rice with as many garnishes as you like!

What goes with rice and beans?

I like to serve my rice and beans with loads of vegetables for a complete meal. For this recipe I mixed in zucchini, squash and peppers, but you could leave them on the side. I also like to serve it with avocado, cilantro, and lime with a big chunk of cornbread.

Swap out or add other ingredients to make it your own!

• You can swap out any kind of beans for the black beans
• Add some roasted sweet potatoes or butternut squash
• Serve over roasted spaghetti squash instead of rice
• Top with vegan sour cream and cheese
• Wrap everything up in a tortilla for tacos or burritos!

If you love this recipe, I would love to know! You can rate this recipe and leave a comment below. If you take a picture tag me on Instagram?@hungrywaitress! Here?s the recipe:

Loaded Vegetable Beans and Rice

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★★★★★

4.8 from 6 reviews

• Author: The Hungry Waitress
• Total Time: 30 minutes
• Yield: 4 1x

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Description

This healthy and comforting vegan dish is an easy week night meal.

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Ingredients

Scale 1x2x3x

• 1 cup white rice*
• 2 cup vegetable broth
• 1 teaspoon salt
• 2 Tablespoons olive oil, separated
• 3-4 cups zucchini and yellow squash, chopped
• 1 cup bell peppers, chopped
• 1 Tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can tomatoes with chili's (Rotel)
• 2 cans bean, black or kidney, drained and rinsed

Garnish

• Avocado
• Hot Sauce
• Salsa
• Cilantro

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Instructions

1. Mix together the rice, broth, salt, and 1 Tablespoon olive oil in a medium pot.
2. Turn the heat to high until the mixture comes to a boil.
3. Once it's boiling reduce the heat to low and cover with a tight lid.
4. Cook for 15-20 minutes or until the rice has absorbed all of the liquid.
5. Pour 1 Tablespoon of olive oil into another skillet set to medium high heat.
6. When the pan is hot add the bell peppers, zucchini, squash, chili powder, garlic powder, salt, and pepper and cook for around 5 minutes stirring occasionally.
7. Add the can of tomatoes and beans and cook for another 5 minutes.
8. Serve the bean mixture on top of the rice with as many garnishes as you like!

Notes

*You can use brown rice, but it will add an additional 20-30 minutes to cook.

• Prep Time: 10 mins
• Cook Time: 20 mins