Nov. 4, 2008
Mexican Recipes: Vegan Adobo Red Beans & Rice Recipe
I today would be a great day to post this easy, pantry-inspired dish since most of us will probably be glued to the boob tube all night, anxiously awaiting for our next president (yay! Obama!). This dish is a little spicy, ridiculously easy to make, inexpensive *and* incredibly filling. It takes traditional 'red beans and rice' to a new, sassy and firey level! Plus with brown rice, its much more nutritious!
1 1/2 cups cooked brown rice
14oz can adobo seasoned fire roasted diced tomatoes
1 cup cooked kidney beans
1/2 tsp sea salt - optional
Directions: Combine all ingredients together, heat thoroughly and serve with cornbread.
Per serving: 323 calories, 2g fat, 0mg cholesterol, 13g protein, 10g fiber