Hearty Mexican Rice

  • Currently 4/5
SOURCE: Vegetarian version is from shadesofjaim.com; this version is fully vegan.

I always have the ingredients for this one on stock in the house, for those omg-im-too-tired-to-cook nights, so that I don't resort to takeout. Make sure you find a low-sodium canned tomato soup (it's amazing how much sodium they can cram into those little cans)...bonus points if you whip up your own!
1 can black beans
14 oz stewed tomatoes (diced)
2 cups frozen mixed vegetables
3/4 cup brown rice (uncooked)
3/4 cup water
1 tsp dried thyme (crushed)
Hot sauce to taste
10 oz low sodium tomato soup
1. In a large skillet, stir together beans, undrained tomatoes, vegetables, water, uncooked rice, thyme and hot sauce. Bring to a boil, reduce heat.
2. Cover and simmer for 12 to 14 minutes, or until rice is tender.
3. Stir in soup, heat through. Remove from heat. Serve.
Serves 4.
Cuisine   MexicanDish   Main Dish
Main Ingredient   Rice/GrainsPrep Time   less than 15 minutes
Cooking Time   15 to 30 minutes 
Features   Dairy-Free, Vegan, Vegetarian

Vegan Love

Member since Jul 2008

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