Vegetarian

Spicy Rice and Bean Salad is for Dinner.

Spicy Rice and Bean Salad takes 10 minutes to prepare.

Spicy Rice and Bean Salad takes 20 minutes to cook.

Spicy Rice and Bean Salad makes 7 servings.

The ingredients for Spicy Rice and Bean Salad are:

1 Cup uncooked brown rice
1 Tbsp Extra Virgin Olive Oil
1 Cup chopped Spanish (sweet) onion
1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp red pepper flakes
1/2 tsp oregano
1/2 tsp mustard seeds
2 garlic clove, minced
1/2 Cup green onion, chopped
1 Can Black Beans, drained and rinsed
3 tbsp Tamari (organic soy sauce)
1 cup frozen peas
1 cup frozen corn
1 Cup Carrots, peeled and grated
1/8 Cup Dry White Wine
1 Cup White Mushrooms, diced
1 Cup Portobello Mushrooms, diced

Here is how you make Spicy Rice and Bean Salad:

Cook rice according to package directions.Prepare all vegetables, and get all ingredients ready before beginning this recipe.In a large skillet, heat oil over medium-low heat. Add the chopped onion and saut? until soft, about 5 minutes. Add mushrooms saut? until they release their liquid. Add wine and cook until liquid is nearly gone. Add spices, garlic, and green onion and saut? on about 5 minutes. Stir occasionally to keep from burning or sticking. Add Tamari sauce and black beans and stir well. Cook about 5 minutes on medium heat.Add the frozen peas, grated carrots, and frozen corn and stir well. Cook an additional 5 minutes until all ingredients are warmed through.Add in cooked and drained rice and mix well.Yield: 7 cups Number of Servings: 7

The nutritional information for Spicy Rice and Bean Salad is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 182.0

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 472.1 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 7.8 g
• Protein: 9.0 g