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Loaded Vegetable Beans and Rice

Bowl of Vegan Loaded Vegetable Beans and Rice

4.8 from 4 reviews

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

Scale

Ingredients

  • 1 cup white rice*
  • 2 cup vegetable broth
  • 1 teaspoon salt
  • 2 Tablespoons olive oil, separated
  • 34 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

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.