Venezuelan-Inspired Vegan Rice and Black Beans Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup long
• grain white rice 2 cups water 1 tablespoon olive oil 1 small onion, finely chopped 1 red bell pepper, diced 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon ground turmeric 1/4 teaspoon ground black pepper 1/4 teaspoon ground cinnamon 3 cups cooked black beans, drained and rinsed 1 cup corn kernels, fresh or canned 2 tablespoons chopped fresh cilantro Salt to taste

Instructions

1. In a medium saucepan, combine rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until the rice is tender and has absorbed all the water. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes.
3. Stir in cumin, paprika, garlic powder, turmeric, black pepper, and cinnamon. Cook for another minute to release the aroma of spices.
4. Add cooked black beans to the skillet with the vegetables and spices. Cook for 5 minutes, stirring occasionally. e) Gently fold in corn kernels and cooked rice. Season with salt to taste. f) To serve, divide the mixture into 4 bowls and garnish with fresh cilantro.

Chef’s Insight

This vegan dinner recipe is inspired by Venezuelan flavors but uses a few creative substitutions to make it accessible for plant-based eaters.

Notes

This recipe can be easily doubled or halved to accommodate your needs.