Street-Style Beans & Rice recalls the delicious flavors of grilled street corn or elote. This dish is packed with complete protein and is pretty spicy. For those who can’t do spice, you can remove the jalapeño and cayenne. While this dish is vegan, you can mix it up with grilled shrimp or chicken. If you also happen to have some grilled corn, that would make a lovely addition to this dish.

Ingredients

Street-Style Beans & Rice

• 15.5 oz can black beans, drained & rinsed
• 14.5 oz can diced tomatoes, drained & rinsed
• 2 Tbs tomato paste
• 2 cups vegetable broth
• 1 cup rice
• 1/2 yellow onion, diced
• 1 small red pepper, diced
• 1 small zucchini, diced
• 2 garlic cloves, minced
• 1 Tbs white or apple cider vinegar
• 1 jalapeno, seeds, stem & ribs removes
• Salt to taste
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 1/2 tsp black pepper
• 1 tsp oregano
• 1 lime, juiced
• 1/4 cup cilantro leaves, minced
• 1 Tbs olive oil
• Optional toppings: sliced avocado, sour cream, salsa

Directions

1. Begin by preparing your vegetables.
2. Then, get a cast-iron pot or large skillet fairly hot and heat 1 Tbs olive oil.
3. Next, sauté the garlic and onion for 2-3 minutes.
4. Add in the bell pepper, zucchini, and jalapeño. Cook together for 5-6 minutes.
5. Once the vegetables begin to soften, add in the vinegar, lime juice, seasonings, and tomato paste. Stir together for 3 minutes.
6. Then, add the black beans and tomatoes. Stir together well.
7. Add in the rice and cook for 1 minute.
8. Quickly add in the vegetable broth (can be substituted for 2 cups water and 1 bouillon cube).
9. Bring mixture to a boil then set to low heat. Cover the pan and allow it to simmer for 15-20 minutes or until rice is thoroughly cooked. Stir occassionally.
10. Once done, top with cilantro and serve with optional toppings and enjoy!

Nutrition Information

Nutrition Disclaimer

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