This is another Meatless Monday recipe, that I really enjoyed! It has lots of flavor and spice. It is very adjustable to make spicier or less spicy. I also made a meat version for my husband, adding ground hamburger meat, and taking away the bell peppers. I have not got him on the Meatless Monday trend, and I’m pretty sure I never will. He loves meat way too much, and is not a big fan of vegetables. Of course this has not stopped me from trying to eat a lot healthier, though I certainly still have my not so healthy days.
I have a rice cooker that I love. I cooked my rice in it the day before, and I almost always cook my rice in vegetable broth or vegetable stock (you can also use chicken stock). It gives it a little extra flavor.
Loaded Vegetarian Mexican Rice
- 2 Cups cooked rice
- 1 TBS Olive Oil
- 1 Can Black Beans (15 oz) drained and rinsed
- 1/2 Onion, diced
- 1/2 Green Pepper, chopped
- 1/2 Red Pepper, chopped
- 1 tsp Chipotle powder (can substitute chili powder, or do 1/2 of each, for less heat)
- 1/2 tsp Cumin
- 1/2 tsp Black pepper
- 1 Can Red Enchilada Sauce
- 1 Can Diced Tomatoes with green chilies
- 1 Cup Mexican blend cheese
- 1/4 Cup Cilantro, or desired amount according to taste (optional)
- 3 Green onions, chopped (optional)
- In large skillet with olive oil cook onion and bell peppers for about 2 minutes over medium heat.
- Add all other ingredients, except 1/2 cup of cheese, cilantro and green onions. Stir well to combine and simmer for 10 minutes on low heat.
- Top with remaining cheese, green onions and cilantro.