I bet you thought I was going to post another soup, didn’t you? I won’t lie, I did make more soup but figured I’d change it up.  Growing up, a casserole dish full of spanish rice was something we ate almost weekly. I doubt it was ever truly a spanish recipe, but that’s what it was called by central New Yorkers. It was not the healthiest dish, being full of ground meat and cheddar cheese, so here is a vegan version with plenty of kick that won’t have you missing the fat.

Ingredients:

1 Large yellow onion
2 cloves of garlic
2 bags of boil-in bag brown rice
1 can of black beans, drained
2 cups sliced baby bella mushrooms
1 green bell pepper
1 red bell pepper
1 can of whole, peeled tomatoes
1 tsp paprika
generous pinch of cayenne
1/4 tsp cumin
1/4 cup fresh chopped parsley
olive oil
salt and pepper to taste (I used about 1 1/2 tsp kosher salt and 1/2 tsp pepper)

In a large dutch oven, heat about 1-2 tablespoons of olive oil on medium heat. Dice the onion and mince the garlic. Dice both of the peppers. Add the onion, mushrooms, garlic and peppers to the heated oil and saute until softened, about 6-8 minutes.

Meanwhile, heat a pot of water to boiling and cook the rice as directed. When done, drain the rice.

Roughly dice the canned whole tomatoes and add to the onion and pepper mixture, along with the tomato sauce from the can. Add the drained black beans, cayenne, cumin, salt and pepper to taste. Mix in the brown rice and parsley. Cover dutch oven and reduce heat to low, simmering about 20 minutes. Be sure to stir occasional to prevent sticking.

Read the original on: So Forking Good!