Vegan Spanish Rice Dinner recipe
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Ingredients
- 1 large red bell pepper, diced ½ large onion, diced olive oil 1 Asian eggplant, diced 1 yellow summer squash, diced 1 (16 ounce) can pinto beans, drained and rinsed 3 tablespoons capers 3 cups cooked rice ¼ teaspoon whole mustard seeds, or to taste ¼ teaspoon dehydrated minced garlic, or to taste ¼ teaspoon red pepper flakes, or to taste ¼ teaspoon ground cumin, or to taste ¼ teaspoon dried cilantro, or to taste salt to taste
Nutrition Info
- 232.2 caloriescarbohydrate: 43.6 gcholesterol: : -fat: 3.6 gfiber: 8.5 gprotein: 7.6 gsaturatedFat: 0.6 gservingSize: -sodium: 381.1 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Vegan Spanish Rice Dinner
Directions
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Place red bell pepper and onion in a large frying pan over medium heat. Add olive oil. Cook and stir until onion becomes translucent, about 5 minutes. Add eggplant and squash, cover and cook until tender, about 5 minutes more. Add pinto beans and capers. Cook until heated through, about 5 minutes. Add rice. Stir well and add mustard seeds, garlic, pepper flakes, cumin, cilantro, and salt.