New Recipe - Mexican Brown Rice and Black Beans (Vegan, Plant Based option)

Mexican Brown Rice and Black Beans (Vegan and Plant Based) 🌱

Serves 4 to 6 servings15 mins prepare, 30 mins cooking time
Ingredients:
1 yellow onion - diced
1 carrot - peeled and diced
1 green bell pepper - any color and size work, diced
1 cup frozen corn (fire roasted is a great option)
1 can of black beans - any work if you don't have black, drained and rinsed
2 to 3 handfuls of Kale - raw
1 tsp ground cumin 
Corn tortillas - optional
Any toppings - optional

Directions:
1. Cook brown rice using the packing directions or with a rice cooker or in the Instant Pot.  When done keep warm until ready to use.

2 tbsp Olive Oil (omit for plant base and use 1/4 cup vegetable broth instead)
1 jalapeno - seeds removed and diced
2 cloves of minced garlic

1 14.5 oz can diced tomatoes - do not drain 
2 to 3 cups cooked brown rice 
2. Place olive oil or 1/4 cup broth for plant based in a large sauce pan on medium-low heat, when the pan is nice and hot add diced onions and carrots and cook for about 5 minutes or until soften.
3. Add green pepper, jalapeno and minced garlic to the pan and cook another 10 to 12 minutes or until soft and cooked. 
4. Add frozen corn, black beans, diced tomatoes, chopped kale and cumin to the pan, mix everything and cook for another 5 to 10 minutes until everything is heated through. 
5. Then add the cooked rice to the vegetable mixture and stir until well mixed.  Add salt and pepper and serve immediately. Enjoy!!!

All the ingredients for the dish

All the vegetables cooked and sauteed.

Mixed in the cooked brown rice to complete the meal 

Dinner is ready, just add fresh squeezed lime on top!