Rice and peas: vegan



1 tbsp olive oil
1 onion cut in small chunks
1 c rice
2 cloves of garlic chopped

8 oz can of tomato sauce
2 c water
bag of frozen peas

1 jar of roasted red peppers sliced into ribbons
micro cilantro or regular cilantro chopped
salt and red pepper flakes to taste


In a large sauce pot sauté onions, garlic and rice in olive oil till onions start to turn translucent.

Add tomato sauce, water and frozen peas, stir and bring to a boil covered. Lower the heat and simmer for about 10 minutes. Stir, turn off the heat and let sit for another 10 minutes.

Dry the roasted red peppers with some paper towels and add them to the mixture. Serve topped with the micro cilantro. Add salt and red pepper flakes to taste.

Serves 4: 327 calories per serving.

This dish is perfect on a cool weather day, it’s hearty and you get a lot in one serving.

Rating: 5 out of 5.

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