January 22, 2020

Quick and Easy Frijoles and Rice

Name: Quick and Easy Frijoles and Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
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)

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!

Print Recipe

Quick and Easy Frijoles and Rice

A quick and easy weeknight dinner. Black beans, rice and crunchy bell pepper make for a full protein-loaded meal. Can be served the traditional way over rice, or used for Latin dishes like burritos, fajitas, and salads.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Dinner, Lunch

Cuisine: Brazilian, Latin, Mexican, Vegan

Keyword: 10 ingredient or less, dairy-free, nut-free, vegan

Servings: 4

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.