If you’re anything like me, then mostly likely you are a busy person. In fact, the word “busy” might even be an understatement. So what do you do when you’ve worked all day and arrive home famished?
Trust me, last night I seriously considered going out to eat because I was on the brink of not even caring in the least about cooking. But then I mustered up the energy and made the most simple thing I could after getting a great email update from Heather’s Dish blog about Spanish Rice.
That’s how this Mexican Fried Rice came into being. You’ll love it and so with your family!
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Quick Vegan Mexican Fried Rice
If you’re anything like me, then mostly likely you are a busy person. In fact, the word “busy” might even be an understatement. So what do you do when you’ve worked all day and arrive home famished?
Ingredients
- 3 Tbsp Extra Virgin Olive Oil
- 2 Cups Cooked Brown Rice
- 1 Can Black Beans Drained and rinsed well
- 1 Large Tomato Chunked
- 1.5 Medium onion chopped
- 3 Cloves garlic Minced
- 1 Cup Frozen peas & carrots mix
- 2 Tbsp parsley minced
- 1 Tsp Cumin seeds
- 1 Tsp paprika
- 1 Tsp chili powder
- 1/2 Tsp Turmeric
- 1 Tbsp sea salt
Instructions
- Add EVOO, cumin seeds, and 1/2 the amount of the paprika, chili powder and turmeric to a sauté pan and heat over medium heat. Keep the spices moving around the pan.
- Once the spices become fragrant and the oil is hot, add the onions and toss to coat them well. Sauté for a couple of minutes until they become transparent, then add in garlic and keep on stirring the mixture for another minute or so.
- Then add in the rice, tomato, frozen veggies, and the rest of the spices along well the salt and combine well. Allow this to simmer for about 3 to 5 more minutes until everything seems to thicken a bit.
- Then remove pan from heat and add beans and parsley.
- For a nice added flavor enhancer, squeeze some fresh juice of a lime onto your bowl. Mmmmm. Enjoy!