Vegan Mexican Rice and Beans

  • 1 lb of rice, I used Banza chickpea rice but you can use any rice.
  • 1 diced onion
  • 1 Tbsp minced garlic
  • 1 can Rotel diced tomatoes and green chilis
  • 1 can black beans, drained
  • 1 can pinto beans, drained
  • 32 oz vegetable broth
  • 1 8 oz can kernel corn
  • 1 tsp soy sauce
  • 1/4 tsp liquid smoke
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Saute the onion in a small amount of vegetable broth.  Add the spices to bloom them.  Then put in the rice to crisp it a little.  Add the remaining ingredients and reduce heat to low.  Simmer for about an hour, stirring occasionally.

This entry was posted in Healthy choices, plant based, recipes, Storyline, vegan. Bookmark the permalink.

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