I cook this vegan Mexican bean rice regularly for dinner, especially when I want to get my cooking done quickly.
The recipe is super easy and it always comes out delicious with a little kick from the chilli. I always put slices of avocado on the side that goes complements the dish really well. If you are not keen on avocado, you could use some spinach leaves or broccoli. I made up the dressing with my homemade oat cream and dropped over the avocado☻
The process is very simple. 1. Cook the rice. When cooked, drain and set aside, 2. Cook the vegetables in a frying pan until soft. Add in a pinch of ground red chilli and paprika and cook for a couple of minute, 3. Chuck in the red kidney beans and vegan sausage and continue cooking, 4. Put in the can of chopped tomato and a pinch of dry mixed herb. Season with the sugar, salt and black pepper. Mix well and leave to simmer for 15 minutes, 5. Put in the rice and mix well to combine and cook for a few minutes. That’s it, it’s ready to be put out on a plate☺
I only add a pinch of ground chilli but if you like it to be spicier please feel free to add a bit more.
Looking for an easy and healthy vegan recipe for dinner? I’ll tell you, this is the one you should try. This vegan Mexican bean rice is so easy to cook that it’s hard to fail☺
Vegan Mexican Bean Rice
Ingredients
- 165 g brown rice white rice works fine as well
- 1 tsp oil for cooking
- 1 big onion sliced
- 4 cloves garlic minced
- 1/2 red bell pepper
- 6 medium mushrooms sliced
- 80 g curly kale hard stalk bits removed
- pinch ground red chilli
- 1 tsp paprika
- 1 can red kidney beans washed and drained
- 3 Linda McCartney vegan sausage cut into 5-6 slices
- 1 can chopped tomato
- pinch dry mixed herbs
- 1 tsp sugar
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 medium avocado (optional) sliced
Oat cream dressing (if you are using)
- 50 g *oat cream
- 20 ml sunflower oil
- 1 tsp lemon juice
- 15 g salted cashew nuts
- 1 tsp garlic puree
Instructions
- Cook the rice according to the instructions on the package. When cooked, drain and set aside.
- Heat the oil in a wok and cook the vegetables until soft. Add in the chilli and the paprika. Continue to cook for 2 minutes.
- Add in the sausage, chopped tomato, mixed herbs, sugar, salt and black pepper and give it a good stir. Leave to simmer for 15 minutes.
- Add in the cooked rice and mix to combine. Cook for 2-3 minutes until everything is mixed and heated nicely.
- Put out on a plate and place some sliced avocado on the side (optional).
Oat cream dressing (if you are using)
- Put all of the ingredients in a beaker and pulse with a hand blender until smooth.
Notes
- You can add different vegetables if you want to.
- If you are not using homemade oat cream you can go for a shop bought one instead.