I’m sure this recipe started out as normal rice and beans. Over the years it has morphed into a shamless display of all the vegetables we keep in stock at all times. (It’s funny I write that, because as I type Stewart has run off to the store to pick up a can of black beans I thought we had in the pantry. So much for that!).
I love this meal because it’s really easy, very comforting, and full of all sorts of good-for-me things. It’s also very flexible in terms of what vegetables you can add. We’ve used broccoli and mushooms in the past, but I’m sure anything from kale to bell peppers would work just fine. The more you add, the more fun and colorful the dish becomes.
Rainbow Rice and Beans
Makes two huge meals
1 Cup Brown Basmati Rice, dry
1 Can Black Beans, partially drained
1/4 Chopped Onion (optional)
3 Tbs Tamari
3 Tbs Vegan Worcestershire Sauce
1/2 Cup Frozen Peas
1/2 Cup Frozen Corn
2 Medium Carrots, shredded
1/2 tsp Cumin, crushed
1/2 tsp Cumin Seeds (optional)
1/2 tsp Corriander
1/2 tsp Red Pepper Flakes
1/2 tsp Mustard Seeds (optional)
1/2 tsp Oregano
Start the rice with two cups of cold water, or whatever ratio you of water:rice works best for the type of rice you ae using.
When the rice is almost complete, heat some vegetable oil in a large skillet. If using onion, add it and cook until golden brown. Add spice mix and saute until spices begin to bubble up a little bit, being careful not to burn (I don’t need to tell you that, right?). If you’re using mustard seeds, they’ll start popping and jumping out of the pan. Just warning you.
Add beans, soy sauce, and worcestershire sauce and simmer on low, covered, until rice is done. Add peas, carrots, and corn and for a few moments until defrosted. Add rice to pan, stirring well to mix in beans and veggies and coat with sauce. If you want to make it “richer”, stir in a knob of vegan butter at the end.
Garnish with avocado and fresh parsley if available, serve immediately.