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Mexican Beans and Rice that are gluten free, vegan, and dairy free

Mexican Beans and Rice – Gluten Free & Vegan

  • Author: Morgan | Just What We Eat
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 8.5 oz packs of cooked rice (about 4 cups cooked)
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 14.5 oz can crushed tomatoes
  • 2 15 oz cans black beans, drained and rinsed
  • 2 small limes, juiced
  • 2 tbsp vegan butter (I use “Earth Balance Vegan Buttery Sticks”)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 2 tsp chili powder
  • 1/4 cup chopped cilantro

Instructions

  1. In a large pot over medium-high heat, saute onion in olive oil until soft (8-10 minutes).
  2. Add garlic and saute until fragrant (about 30 seconds).
  3. Add remaining ingredients, except cilantro, to the pot and stir to combine.
  4. Cook on medium heat until heated through, about 10 minutes.
  5. Stir in chopped cilantro and serve.