Spanish rice: vegan

 

Ingredients:

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

Directions:

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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