This recipe is another awesome dish from Vegan Yum Yum. I’ve always loved rice and beans. Unfortunately, the ones I get out at local taquerias in San Francisco are a bit bland. I’ve made it a home many times, but while the taste is good, it’s not great. The following rice and beans recipe is great! The seasonings, and their preparation make all the difference in this dish. I also love the fact that you can substitute almost any ingredient. Add any protein such as vegan chicken, sausage or any other bean you like. Same with the veggies. Add or subtract any vegetable you what to this recipe. I like to think about the color of the overall dish, and add veggies to make new compositions. Enjoy!

Ingredients

• 1 cup brown basmati rice
• 1 tablespoon of vegetable oil
• 1/4 cup chopped onion
• 1/2 teaspoon cumin, crushed
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon oregano
• 1/2 teaspoon mustard seeds
• 1 can black beans
• 3 tablespoons tamari or soy sauce
• 3 tablespoons vegan worcestershire sauce
• 1/2 cup frozen peas
• 2 medium carrots, shredded
• 1/2 cup frozen corn
• 1 red pepper
• 1 green pepper
• 2 spring onions

Directions

• Cook the rice according to the package instructions.
• Heat the vegetable oil in a large skillet.
• Add the onion, green and red pepper. Cook for a few minutes until they are the right crispness for you.
• Add the cumin, cumin seeds, coriander, red pepper flakes, oregano and mustard seeds until the spices begin to bubble a bit and the seeds are popping.
• Add the beans, tamari, worcestershire, peas, carrots, and corn and simmer for a few minutes.
• Add the rice to the pan and mix well.
• Serve immediately, or store in the refrigerator. It’s very good heated up!

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