Vegan Recipe: Black Bean Vegetable Rice

Caribbean cuisine is a fusion of many different cultures and flavors, reflecting the diverse history of the Virgin Islands, West Indies, Grenadines, and Bahamas. Bold and spicy flavors, fresh ingredients, and vibrant colors characterize this cuisine, and our favorite vegan version of black bean vegetable rice is no exception. This dish can be enjoyed à la carte or as an accompaniment to your favorite entrée, and you can control the spice level with the type of chili pepper you add. And while we can’t promise pristine beaches and turquoise waters as your accompaniment at home, we can promise this dish will delight the most discerning gourmands.

Ingredients:

2 T. vegetable oil

200 g. tricolor bell peppers, diced

1 yellow onion, chopped

2 cloves garlic, minced

3/4 c. uncooked white rice

1/2 c. vegetable broth

2 diced tomatoes with diced chili pepper of your choosing

2 t. ground cumin

2 t. paprika

1 t. kosher salt

1/4 t. coarse ground black pepper

1 c. cooked black beans

julienned carrots, for garnishing

Instructions:

1. Add oil to a pot over medium-high heat.
2. Add onion, bell pepper, and garlic and cook for 4 minutes.
3. Add rice and cook for 2 minutes.
4. Add vegetable broth, tomatoes, and chili pepper, and bring to a boil. Lower the heat to a simmer and cover the pot and cook for 20 minutes. Turn off the heat and remove your pot. Add the cumin, paprika, salt, pepper, and black beans, and mix together.
5. Shape into a mound, and garnish with julienned carrots. 

Serves: 2 

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