One-Pot Vegan Rice and Beans

One-Pot Vegan Rice and Beans

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

Total Time

50m

Prep Time:15m

Yields:6-8 Servings

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Ingredients

¼ cup

GOYA® Extra Virgin Olive Oil

2

stalks celery, diced (about 1/2 cup)

1

carrot, diced (about 1/2 cup)

1

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

1 can (8 oz.)

GOYA® Tomato Sauce

1

GOYA® Bay Leaf

2 cups

GOYA® Canilla Parboiled Extra Long Grain Rice

½ cup

diced GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento

¼ cup

finely chopped fresh cilantro

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Directions

Step 1

<p>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.</p>

Step 2

<p>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.</p>

Step 3

<p>Remove bay leaf. Garnish with cilantro before serving.</p> <p><strong>Note: </strong>Substitute kidney beans with black beans or lentils if preferred.</p>

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Recipe Tags

under 50 minutes

One-Pot Vegan Rice and Beans

Prep Time: 15m

Total time: 50m

Yields: 6-8 Servings

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

Ingredients

¼ cup

GOYA® Extra Virgin Olive Oil

2

stalks celery, diced (about 1/2 cup)

1

carrot, diced (about 1/2 cup)

1

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

1 can (8 oz.)

GOYA® Tomato Sauce

1

GOYA® Bay Leaf

2 cups

GOYA® Canilla Parboiled Extra Long Grain Rice

½ cup

diced GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento

¼ cup

finely chopped fresh cilantro

Directions

Step 1

<p>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.</p>

Step 2

<p>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.</p>

Step 3

<p>Remove bay leaf. Garnish with cilantro before serving.</p> <p><strong>Note: </strong>Substitute kidney beans with black beans or lentils if preferred.</p>

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