Hearty Mexican Rice

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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!
Ingredients
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
 
Directions
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.
 
Notes:
Serves 4.
Categories:
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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