VEGAN SPANISH RICE DINNER

Vegan Spanish Rice Dinner image

Provided by stronglive1

Time 40m

Yield 6

Number Of Ingredients 14

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1 large red bell pepper, diced
½ large onion, diced
olive oil
1 Asian eggplant, diced
1 yellow summer squash, diced
1 (16 ounce) can pinto beans, drained and rinsed
3 tablespoons capers
3 cups cooked rice
¼ teaspoon whole mustard seeds, or to taste
¼ teaspoon dehydrated minced garlic, or to taste
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground cumin, or to taste
¼ teaspoon dried cilantro, or to taste
salt to taste

Steps:

Place red bell pepper and onion in a large frying pan over medium heat. Add olive oil. Cook and stir until onion becomes translucent, about 5 minutes. Add eggplant and squash; cover and cook until tender, about 5 minutes more. Add pinto beans and capers. Cook until heated through, about 5 minutes. Add rice. Stir well and add mustard seeds, garlic, pepper flakes, cumin, cilantro, and salt.

Nutrition Facts : Calories 232.2 calories, Carbohydrate 43.6 g, Fat 3.6 g, Fiber 8.5 g, Protein 7.6 g, SaturatedFat 0.6 g, Sodium 381.1 mg, Sugar 4 g