Belizean Rice and Beans Vegan Bowl

local_grocery_store Ingredients

• 1 can of red kidney beans, drained and rinsed
• 1 cup of white rice, rinsed
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 tsp of cumin, ground
• 1 tsp of thyme, dried
• 2 cups of vegetable broth, low sodium
• 1 tbsp of olive oil
• 1 lime, juiced
• 1 tomato, diced
• 1/4 cup of fresh cilantro, chopped

restaurant_menu Method

1. 1.Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until fragrant, about 2-3 minutes.
2. 2.Add the rice, kidney beans, cumin, thyme, and vegetable broth to the pot and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
3. 3.Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, then top with the diced tomato, chopped cilantro, and lime juice. Serve and enjoy!

lightbulb_outline Tips

• chevron_rightFor extra protein, add some diced tofu or tempeh to the bowl. You can also use brown rice instead of white rice for a healthier option.
• chevron_rightIf you want to add some heat to the dish, try adding a diced jalapeño pepper or a pinch of cayenne pepper to the pot with the other spices.