Quick and Easy Frijoles and Rice
This typical Brazilian dish consisting of black beans and rice is typically topped with a runny egg. For the vegan version, we just skip the runny egg and toss in a few veggies, top with cilantro and have an easy and quick comfort food.
If that feels like an incomplete meal to you still, you might as well stuff it into tacos, burritos and whatnot.
I like this dish so much as is that it became a weekly staple in my house.
This Vegan Frijoles and Rice recipe requires very little equipment:
- Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Quick and Easy Frijoles and Rice
Ingredients
- 1 cup¼¼ white rice
- 1 tsp olive oil
- 1 small red onion diced
- 2 garlic cloves minced
- 1 medium red bell pepper seeded and chopped
- 1 small jalapeno seeded and thinly sliced
- 1 tsp cumin
- tsp cayenne pepper
- 1 tsp salt
- 1 lime, juice thereof
- 1 can black beans drained and rinsed
- 1 bunch fresh cilantro finely chopped
Instructions
- Cook rice according to package instructions. While it's cooking, prepare the beans.
- Heat oil in an iron skillet over medium heat. Add onions and garlic and sauté for 5-7 minutes, until translucent and fragrant.
- Add bell peppers and jalapeños, sautéing for another minute and stir to combine.
- Stir in cumin, cayenne, salt, and lime juice.
- Add black beans, stirring until well combined, then bring to a simmer. Simmer for 5 minutes. Remove from heat.
- Stir in cooked rice and serve immediately with fresh cilantro and lime juice.
- Leftovers keep in the fridge for up to 3 days. If you plan on eating it later, reserve topping with cilantro and lime juice until ready to eat.
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