One-Pot Vegan Rice and Beans

One-Pot Vegan Rice and Beans
One-Pot Vegan Rice and Beans

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La Cocina Goya

Simple, flavorful and healthy, this one-pot vegan dish is perfect for serving a crowd.

  • Ingredients
  • Directions


stalks celery, diced (about 1/2 cup)


carrot, diced (about 1/2 cup)


onion, diced (about 1 cup)

2 tbsp.

GOYA® Minced Garlic

2 tbsp.

GOYA® Chili Powder

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 tbsp.

GOYA® Ground Cumin

2 cans (15.5 oz. each)

GOYA® Red Kidney Beans, rinsed and drained


GOYA® Bay Leaf

2 cups

CANILLA® Parboiled Extra Long Grain Rice

½ cup

diced GOYA® Manzanilla Olives Stuffed with Minced Pimientos

¼ cup

finely chopped fresh cilantro


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Step 1

In Dutch oven or large saucepan set over medium heat, heat oil. Cook celery, carrot, onion and garlic, stirring occasionally, for 4 to 5 minutes or until soften. Stir in chili powder, Adobo seasoning and cumin. Cook, stirring occasionally, for 1 to 2 minutes or until fragrant.

Step 2

Stir in 3 1/2 cups water, kidney beans, tomato sauce and bay leaf; bring to a boil. Stir in rice and olives. Reduce heat to low. Cover and cook, stirring occasionally, for 20 to 25 minutes or until rice is tender and has absorbed most of the liquid. Let stand, covered, for 5 minutes.

Step 3

Remove bay leaf. Garnish with cilantro before serving.



Substitute kidney beans with black beans or lentils if preferred.

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