Vegan Spanish Rice Dinner
6 servings
Ingredients
1 large red bell pepper, diced
1/2 large onion, diced
olive oil
1 Asian eggplant, diced
1 yellow summer squash, diced
1 (16 ounce) can pinto beans, drained and rinsed
3 tablespoons capers
3 cups cooked rice
1/4 teaspoon whole mustard seeds, or to taste
1/4 teaspoon dehydrated minced garlic, or to taste
1/4 teaspoon red pepper flakes, or to taste
1/4 teaspoon ground cumin, or to taste
1/4 teaspoon dried cilantro, or to taste
salt to taste
Instructions
Place red bell pepper and onion in a large frying pan over medium heat. Add olive oil. Cook and stir until onion becomes translucent, about 5 minutes. Add eggplant and squash; cover and cook until tender, about 5 minutes more. Add pinto beans and capers. Cook until heated through, about 5 minutes. Add rice. Stir well and add mustard seeds, garlic, pepper flakes, cumin, cilantro, and salt.
Hi There!
Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:
- Search recipes
- Submit your own recipes
- View and make comments on recipes
- Rate recipes
- Save and tag recipes to quickly find them later
Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃
Start your Free Trial today!
