Black Beans and RightRice with Roasted Red Peppers

2.6 (7 reviews)

Adapted with permission from RightRice.

Vegan

Black Beans and RightRice with Roasted Red Peppers

  • Prep Time15 minutes
  • Cook Time15 minutes
  • Servings4
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Ingredients

  • 2 Tbsp. olive oil
  • 1/2 yellow onion, diced
  • 2 pinches salt
  • 1 pkg. RightRice Spanish rice
  • 1 1/3 cups vegetable stock or water
  • 6 sweet mini peppers, sliced
  • 1 15-oz. can black beans, drained and rinsed
  • 1 lime, halved
  • 1 Tbsp. chopped cilantro

Instructions

  • In a medium-size frying pan, warm 1 tablespoonful of the olive oil over medium heat. Add the onion and 1 pinch of the salt and cook, stirring frequently, until the onion is soft and translucent, about 5 to 7 minutes.
  • Stir in the RightRice, coating the grains with the oil. Add the stock, bring to a simmer, and immediately turn off the heat. Cover and let sit for 12 minutes.
  • Heat 2 teaspoonfuls of the olive oil in a small saucepan. Add the mini peppers and the remaining salt and cook for 2 minutes, or until the peppers are barely soft. Set aside in another dish.
  • In the same pan, warm the black beans over low heat.
  • Juice half of the lime and cut the remaining half into wedges.
  • Fluff the cooked rice with a fork then stir in the lime juice and the remaining olive oil.
  • Divide the rice evenly between four bowls. Top each with the beans, mini peppers, and cilantro. Serve with the lime wedges.
Rated 2.6/5 based on 7 reviews

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