Wednesday, November 14, 2012

Vegan Chili Rice Bowls:

Here's a little twist on classic rice and beans. I made a sauce with chili powder and brown sugar for the black-eyed peas. It's super delicious and hearty. Feel free to add greens as well. (I was just too lazy). Hope you like it!

PS: I should be posting some more travel pictures and stories in the near future. :)

1 cup rice + 1 cup water + 1 cup vegetable  broth
2 tbsp. olive oil, divided
1 clove garlic
1 (15oz.) can black-eyed peas, drained and rinsed
2 tomatoes, diced
1/2 yellow onion, diced
2 tsp. cilantro
1 tsp. brown sugar
Salt, to taste
Black pepper, to taste
Dash of cayenne pepper
Dash of chili powder


Blogging and writing papers!
1. Add the rice, water, and vegetable broth to a medium saucepan. Stir and bring to a boil. Reduce heat to low, and simmer until the liquid is absorbed and the rice is tender, about 25 minutes.

2. While the rice is cooking, add the tomatoes, onions, garlic, cilantro, salt, pepper, cayenne, and 1/2 tbsp. olive oil to a small bowl. Toss to coat. Set aside.

3. Drain and rinse the black-eyed peas. Add the beans, salt, pepper, chili powder, brown sugar, and 1/2 tbsp. of the olive oil to a saucepan. Heat on medium heat until the beans are heated through and a sauce has formed and thickened, about 10 minutes.

4. Once the rice is cooked, add 1 tbsp. of the olive oil, salt, pepper, and parsley. Toss to coat.

5. Add all of the ingredients to bowls, in whatever order you want, and enjoy.

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