Spanish rice: vegan



2 tbsp olive oil
1 onion cut in large chunks
medium bag of small peppers cut into fourths
1/4 c white wine

2 c water (or appropriate amount for 1 c uncooked rice)
1 c rice

large package of grape tomatoes halved
one can of kidney beans drained and rinsed


Sauté onions and peppers in oil till browned and then deglaze with wine.

add water and bring to a boil, add the rice, simmer for 10 minutes, turn off and let sit for an additional 10 minutes.

Mix in the tomatoes and beans and serve.

Serves 8: 311 calories per serving.

I learned how to make this recipe in home-economics class in high school and it has continued to be a favorite since. I do vary ingredients and I have to admit the original recipe was made with ground beef instead of beans.

Rating: 5 out of 5.

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