A spicy, one-pot, one-dish, vegetarian meal of beans and rice made with 3 different types of beans.
Beans and rice is always a great meal. It's an easy no fuss meal when you don't have much food in the house. I try to keep many varieties of dried beans in my pantry and always rice. With just these two simple ingredients, I can throw together many delicious meals (it just takes a little time). Beans and rice are inexpensive and nutritious too. Best of all they are a great source of fiber. Whenever I'm on my own for a while (because my husband is out of town) there is nothing I like more than cooking a big pot of beans and rice to eat on all week. This recipe is from just such an occasion and it was wonderful.
Spicy 3 Beans&Rice a onedish onepot vegetarian meal. [Tweet this]
Spicy 3 Beans and Rice
Cook time: 45-60 minutes
1 Tbsp olive oil
3 bell peppers, chopped
3 jalapenos, diced (with or without seeds depending on how spicy you want it)
1 medium onion, chopped
2 cups or 1 can black beans (drained and rinsed)
2 cups or 1 can pinto beans (drained and rinsed)
2 cups or 1 can kidney beans (drained and rinsed)
1 14.5oz can diced tomatoes
2 Tbsp garlic powder
2 Tbsp paprika
1 cup dry brown rice
2 cups water
Salt and pepper
**I used dry beans for this recipe so I used 1/2 cup of each type of bean (that's about 2 cups each when cooked) then just cooked them together in the same pot until tender. I didn't add salt while cooking the beans so I added more salt in the final dish.
In a large stock pot (or I used my big 10-cup rice cooker/slow cooker), saute the peppers and onion, with a sprinkle of salt and pepper, in oil until just tender. I kept the seeds in my jalapenos...it was very spicy and very good.
Add all the rest of the ingredients and stir well to combine. Increase heat until it begins to boil, then lower the heat to a simmer. Cover and let simmer for about 45 minutes (my rice cooker has a brown rice setting which is what I used) or until rice is tender.
Taste and add more salt and pepper as needed.
Serve with a dollop of sour cream or plain greek yogurt...I may have used more than just a dollop (omit this if you want to keep the dish vegan).
Makes 6-8 servings.
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