Very Veggie Rice and Beans
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Averie Cooks · by Averie Sunshine★ 4.5 (119)

Very Veggie Rice and Beans

NUTRITION · PER SERVING15M COOK
CAL 19%·PRO 22%
CARBS 71G74% OF CAL
8G FIBER0G ADDED0G INTRINSIC54G OTHER9G TOTAL SUGAR
FAT 8G18% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful rice and beans bowl packed with corn, peas, carrots, and peppers. Quick and satisfying, this dish tastes like comfort food while keeping you full for hours.

mainmexicanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 2 to 3 tablespoons olive oil
  • 1 large sweet Vidalia onion (diced small)
  • 1 large red bell pepper (diced small)
  • 1 to 1 1/2 cups shredded carrots
  • 1 to 1/2 cups corn (I used frozen and added it straight from the freezer)
  • 1 cup peas (I used frozen and added it straight from the freezer)
  • one 15-ounce can black beans (drained and rinsed (I use no-salt added))
  • one 8-ounce package precooked white rice (another cooked rice may be substituted)
  • 1 to 2 teaspoons cumin
  • 1 teaspoon kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • pinch cayenne pepper (optional and to taste)
  • 2 to 3 green onions (sliced into thin rounds)
  • 2 to 4 tablespoons fresh cilantro (finely minced)
  • 1 tablespoon lime juice
PREP
5M
SODIUM
417MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.