Spiced Bell Pepper, Rice and Beans Bowl
  • β˜…
    β˜…
  • β˜…
    β˜…
  • β˜…
    β˜…
  • β˜…
    β˜…
  • β˜…
    β˜…
(12)
"Meatless Monday quick dinner wins brought to you by this hearty FIESTA RICE SALAD πŸ₯— πŸŽ‰πŸš smokey + spicy roasted corn, seasoned chickpeas, tomatoes, cilantro, peppers & lemony goodness served over pillowy rice of your choice! #vegetarianfood #saladlove Hope you're having a great evening, friends!πŸ‘‹πŸ»βœ¨"
-- @thedishonhealthy
A Note from Feedfeed

This easy lunch bowl comes together within 30 minutes making it a super easy vegan lunch for the week!

Details

Prep time 20mins
Cook time 30mins

Recipe

  • 4 tablespoons olive oil
  • 2 cups rice, of choice
  • 4 cups water, or bone broth
  • 1 small onion, finely chopped
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely minced
  • Salt to taste
  • 2 cups halved cherry tomatoes
  • 1 can organic chickpeas, or black beans
  • a handful of cilantro, chopped
  • 1 cup finely chopped bell peppers
  • 2 cups corn, seasoned with 1/4 teaspoon of paprika, chili powder, cumin, a pinch of Tabasco and garlic powder

Method

  • Step 1

    In a large saucepan, heat the extra virgin olive oil, add the shallots and onions. Stir until softened and translucent then add the garlic.

  • Step 2

    Stir in the rice until well coated/mixed with the oil and onions. Add the broth and stir, once it boils: reduce heat to a simmer and cover the saucepan with a lid. Simmer for about 20 mins. or according to package directions.

  • Step 3

    Turn off the heat and leave covered for at least another 10 mins so it can fluff up. In a separate bowl: mix in all the vegetables. Before serving, top over the rice and mix in.