Cooked - Vegan Rice And Beans - New Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Long recipe. Create sections?

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Rice And Beans

Found mistake?

6.0

2 cups vegetable broth (or salted water)

1 cup long-grain rice (I used parboiled rice)

2 tbsp. olive oil, divided

1 medium onion, finely diced

1 large bell pepper, finely diced

2 large garlic cloves, minced

1 jalapeno pepper, finely diced

2 cans (15 oz. each) kidney beans, drained and rinsed

1 tsp. cumin powder

½ tsp. chili powder, or to taste (optional)

1 tsp. sea salt, or to taste

¼ tsp. pepper, or to taste

¼ cup chopped cilantro (or parsley)

In a medium pot, bring the vegetable stock, or salted water, to a boil. Add rice and about 1 tablespoon. of oil. Reduce heat to low, and simmer for 20 minutes, until the rice is cooked through and fluffy.
In the meantime, heat up a large skillet over medium heat, add the oil and onion, and cook for about 5 minutes.
At this point, add the bell pepper, garlic, and jalapeno. Cook for another 3-5 minutes.
Now, add the cumin, chili powder, salt, and pepper. Stir, and cook for 1 minute, until the spices are fragrant.
Add in the kidney beans and cook until just heated through.
Lastly, add the cooked rice and cilantro. Stir, turn off the heat, and serve.

Get the iOS & Android app

Just released with extra features!

Loading...