Meatless Monday, Recipe

Loaded Vegetarian Mexican Rice

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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

Ingredients

  • 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)

Instructions:

  1. In large skillet with olive oil cook onion and bell peppers for about 2 minutes over medium heat.
  2. 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.
  3. Top with remaining cheese, green onions and cilantro.

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