Black Beans and RightRice with Roasted Red Peppers

2.9 (11 reviews)

Adapted with permission from RightRice.


Black Beans and RightRice with Roasted Red Peppers

  • Prep Time 15 minutes
  • Cook Time 15 minutes
  • Servings 4


  • 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


  • 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 2.9/5 based on 11 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind