Vegan Spanish Rice Dinner

A great weeknight dinner, this vegan Spanish rice is a quick one-pot meal filled with red bell pepper, onion, eggplant, squash, and beans.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 232 Calories

Ingredients

• salt to taste
• 3 tablespoons capers
• 1 large red bell pepper, diced
• olive oil
• 3 cups cooked rice
• ½ large onion, diced
• ¼ teaspoon red pepper flakes, or to taste
• ¼ teaspoon ground cumin, or to taste
• 1 yellow summer squash, diced
• 1 (16 ounce) can pinto beans, drained and rinsed
• 1 Asian eggplant, diced
• ¼ teaspoon whole mustard seeds, or to taste
• ¼ teaspoon dehydrated minced garlic, or to taste
• ¼ teaspoon dried cilantro, or to taste

Recipe Instructions

Step 1

Place red bell pepper and onion in a large frying pan over medium heat. Add olive oil. Cook and stir until onion becomes translucent, about 5 minutes. Add eggplant and squash; cover and cook until tender, about 5 minutes more. Add pinto beans and capers. Cook until heated through, about 5 minutes. Add rice. Stir well and add mustard seeds, garlic, pepper flakes, cumin, cilantro, and salt.