Mexican Kidney Bean Fried Rice

Name: Mexican Kidney Bean Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American, Mexican
Ingredients: 2 tablespoons 30 ml olive oil (***sauté in water instead); 1/4 cup 40 g minced onion (or 1 cup [151 g] julienned, if you love onions); 2 cups 184 g julienned bell peppers; 1/2 cup 35 g shredded purple cabbage; 1 1/2 cups 367.5 g mixed veggies or shredded meatless vegan chicken (*gluten free and/or **soy free); 1 14.5 ounces [411 g] can or 1 1/2 cups (241 g) diced tomatoes; 1 cup 240 g crushed tomatoes (or 2 tablespoons [42 g] tomato paste plus 3/4 cup [177 ml] water); 1 15.5 ounce [440 g] can kidney beans; 1 cup 164 g corn kernels; 2 tablespoons 17 g green chilies; 1 tablespoon 1.6 g oregano; 1 1/2 teaspoons 7 g cumin; 1 to 2 teaspoons chili powder (to taste); 1/4 to 1/2 teaspoon liquid smoke (to taste); 3 cups 570 g cooked brown rice; Salt (to taste)

Instructions

Prep:15minCook:30min

Asian-Mexican fusion food at it's best! This Mexican kidney bean fried rice from The Easy Vegan Cookbook is easy, delicious and packed with veggie goodness.

Updated at: Mon, 09 Dec 2024 05:02:44 GMT