Odds & Ends Mexican Rice & Beans
olive oil, as needed
1 small yellow onion, chopped
3 medium carrots, chopped
1/2 cup veggie stock
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1/3 to 1/2 cup textured vegetable protein (TVP)
1 tomato, diced
1 (12 ounce) jar mild-hot salsa
salt and pepper, to taste
1-2 pinches chili flakes
1-2 pinches chili powder
1-2 pinches cayenne pepper
2 cups cooked brown rice
1. Heat the onion in olive oil over medium heat. Once onions are translucent, add carrots and cook until they are tender.
2. Add veggie stock, beans, and TVP, and cover. Let the mixture simmer covered for a while, allowing the beans to soften, stirring occasionally.
3. You may need to add more veggie stock or water as it gets soaked up pretty fast by the TVP and beans. After 10 minutes or so, add in the tomato and salsa and mix.
4. Add spices. Serve the mixture hot over the brown rice, or mix it all together and then serve.
Source of recipe: I got creative with an empty pantry and made up a new recipe!