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Vegetarian Bean Stew with Brown Rice Recipe

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Vegetarian Bean Stew with Brown Rice
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Ingredients

  • 2 cups instant brown rice
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup prepared salsa
  • 1 tablespoon onion flakes
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can white or red kidney beans, rinsed and drained
  • 1 (11-ounce) can corn, drained
  • Salt and freshly ground black pepper
  • 1 cup cooked brown rice
  • 1 tsp olive oil
  • 1 red bell pepper, diced
  • 3/4 cup red onion, diced
  • 1-2 roma tomatoes, diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 cup frozen corn
  • 1 (8-ounce) can tomato sauce
  • 1 cup prepared salsa (I like Whole Foods 365 chunky salsa, but any kind will do)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper
  • The Directions
  • Step 1: Cook rice according to package directions, keep warm, set aside
  • Step 4: Serve with brown rice and maybe some chips on the side.
  • Not bad for a simple, easy weeknight dinner.
  • 4 servings Servings1234567891011121314151617181920
  • MetricUS
  • Ingredients
  • 1 cup cooked brown rice
  • 1 tsp olive oil
  • 1 red bell pepper, diced
  • 3/4 cup red onion, diced
  • 1-2 roma tomatoes, diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 cup frozen corn
  • 1 (8-ounce) can tomato sauce
  • 1 cup prepared salsa (I like Whole Foods 365 chunky salsa, but any kind will do)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper

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