One-Pan Loaded Mexican Rice

Loaded with veggies, this one-pan recipe is tasty, filling, nutrient-dense, and perfect to make for a family dinner!

Ingredients

• 1 TBSP coconut oil

• 1 large yellow onion, diced

• 2 garlic cloves, minced

• 4 bell peppers, sliced

• 4 cups fresh spinach

• 1.5 cups rice, dry

• 1 can black beans, drained

• 1 can sweet corn, drained

• 1 can diced tomatoes

• 1 can diced green chiles

• 1 cube veggie bullion with 1 1/2 cups of water, or 1 1/2 cups veggie broth

• 2 TSP paprika

• 1 TSP cumin

• 1/2 TSP garlic powder

• 1/2 TSP onion powder

• 1/2 TSP chili powder

• 1-2 TBSP fresh cilantro

• Lime juice

• Salt & pepper to taste

Directions

1. In a large pan, heat the coconut oil over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until brown. Next, add all spices except cilantro and salt and pepper. Stir for 1 minute until fragrant.

2. Add diced onion and sliced bell peppers to the pan. Cook for 7-10 minutes until the veggies are soft. Stir frequently to avoid sticking to the pan. Add the spinach a few handfuls at a time until wilted.

3. Add the dry rice and let it "toast" for 1-2 minutes.

4. Add the diced tomatoes, including juice, corn, green chiles, and black beans. Add 1 bullion cube to 1 1/2 cups of water and stir until combined. Add broth to the pan and mix well.

5. Bring everything to a boil, turn heat down to medium, cover, and let simmer for 20 minutes or until liquid is evaporated.

6. Add fresh cilantro, lime juice, salt, and pepper to taste.

7. Optional: serve with hot sauce and a dollop of your favor vegan sour cream

Makes: 4 large servings (or 5-6 smaller servings)

Nutritional information: 526 Calories / 16.2 g P / 105.5 g C / 5.2 g F xo Courtney

#recipe #dinner #mealideas #macros #onepanmeal #highcarb