Yellow Rice and Beans with Vegetables
Serve this savory dinner beans, seasoned rice, and vegetables as a hearty side dish or main course.
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Servings: 6
Calories: 190kcal
Ingredients
- 2 tablespoons olive oil
- 3/4 cup red bell pepper chopped
- 1/4 cup yellow onion chopped
- 1 tablespoon garlic minced
- 1 cup long grain white rice
- 3 cups vegan chicken-style broth
- 1 15-ounce can stewed tomatoes, with liquid
- 1 15-ounce can pinto beans drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can whole kernel corn, drained
- 3/4 cup cilantro chopped
- 1 4-ounce can diced green chile peppers, with liquid
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Add olive oil into a large deep skillet over medium-high heat. When the oil is hot, add bell pepper and onion. Cook, stirring frequently for 3 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.
- Add the rice and stir to coat with oil. Stir in the chicken-style broth, tomatoes, pinto beans, black beans, corn, cilantro, green chiles, turmeric, salt, and pepper.
- Bring to a boil then reduce the heat to low. Cover and simmer for 30 minutes, until rice is fully cooked. Adjust seasoning to taste and serve hot.
Nutrition
Calories: 190kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1015mg | Potassium: 256mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1088IU | Vitamin C: 31mg | Calcium: 41mg | Iron: 2mg
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