Description
This Easy Rice and Pinto Bean Bowl comes together in a flash, is appealing to vegans and omnivores alike, and makes busy weeknight dinners a breeze!
Ingredients
Scale
Base Ingredients:
- 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed *
- 2 cups salsa (16 oz. jar) *
- 1 – [ 4.5 oz can ] mild chopped green chiles, drained *
- 1 cup corn (canned, fresh, or frozen)
- 2 Tablespoons nutritional yeast
- 1 cup cooked brown rice (or rice of choice)
Herb/Spice Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoons regular chili powder (+/-) *
- 1 teaspoon cumin (+/-)
- Pinch to ¼ teaspoon sea salt (+/-) *
Other Ingredients:
- Shredded lettuce
- Diced tomatoes
Optional Serving Ideas:
- Sliced green onions
- Pickled jalapeno peppers
- Chopped cilantro
- Avocado chunks/guacamole
- Crushed tortilla chips
- Vegan sour cream
Instructions
- Place all the Ingredients and Herb/Spice Ingredients into a skillet, stir well. Heat over medium heat until everything is heated through, approximately 3 to 5 minutes.
- Place some shredded lettuce into an individual serving bowl, add some bean/rice mixture, top with diced tomatoes. Optional toppings include vegan sour cream, sliced green onions, pickled jalapeno peppers, and chopped cilantro. Enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4