Brazillian Rice and Beans (Vegan & Gluten Free)
SERVES 4 to 6
1 cup brown rice
2 cups water
1 cup tomato sauce
1 Tbsp. olive oil
1 medium onion, diced
1 medium green pepper, chopped
1 small hot pepper, finely diced* (I used a jalapeño.)
2 cloves of garlic, minced or pressed with garlic press
1 cup vegetable broth (Use gluten-free if desired.)
1 medium sweet potato, chopped into about ½” cubes
1 tsp. thyme (I didn’t have any, so I used oregano.)
2 tsp. cumin
1 tsp. red pepper flakes*
1 cup black beans
1 large tomato, chopped
½ cup fresh cilantro, finely chopped
1 Tbsp. fresh lime juice
salt and pepper to taste
OPTIONAL TOPPINGS: chopped avocado, vegan sour cream, vegan shredded cheese, guacamole
If you’re not a fan of spicy food and/or you’re making this for kids, I would suggest either omitting the hot pepper and red pepper flakes, or cutting the quantity in half.
In a medium pot, bring tomato sauce and water to a boil. Add rice, bring to a boil, cover and reduce heat. Simmer for 25-30 minutes, until rice has absorbed all the liquid. (As you can see in the photo, my rice is really red – it’s because I used leftover pizza sauce instead of tomato sauce. Also, the original recipe called for less rice, tomato sauce and water, so that’s why there’s not much in the pan. I doubled those portions for you in the ingredients list).
While the rice is cooking, heat olive oil in a large skillet over medium heat. Add onions, peppers and garlic to the pan and sauté.
When onions and peppers begin to soften, add vegetable broth, sweet potato, thyme, cumin and red pepper flakes to pan. Cover and simmer over medium heat until sweet potatoes are cooked through.
Add in beans, tomatoes, cilantro and lime juice. Continue to heat mixture for another five minutes. Add salt and pepper to taste. Then, I like to add the veggie/bean mixture to the rice and combine all together, but you can also leave it separate and serve the mixture over a bed of rice. Up to you. Top with optional toppings and enjoy!