Quick and Easy: Rice and Veggies


DSC00853Sometimes the simplest things can be the best. I had a hankerin’ for something easy, yet hearty and filling. I had some greens and squash from the CSA, some beans in the pantry, and some rice, so what was I going to do with it? Make a layered something-or-other!

In a large skillet, I sauteed a small pepper (anaheim, in this case), a zucchini, and a yellow squash (diced) in a touch of EVOO until it started to brown. Then I tossed in a couple cloves of minced garlic and crushed red pepper flakes. When fragrant, I put in a bunch of chopped chard and cooked until wilted.

In a separate pan, I heated some of my premade/frozen sofrito and added 2-3 cans of drained & rinsed beans (black, pinto, and garbanzo), seasoned with salt and pepper, and a can of fire roasted crushed tomatoes. Heated through for about 10 minutes.

Put a big pile of brown rice or quinoa or whatever you want, then top with the greens and beans, and add a bit of sriracha if you want it spicier, or just eat as-is.

I also had a huge amount of green beans, too, so I just blanched those, and tossed them with some vegan homemade cream cheese and almond slivers (with a tablespoon or two of vegetable stock to thin it out, since it doesn’t melt like real cream cheese), and served it on the side.

We were mega stuffed after eating this! And it took about 30 minutes start to finish. I’d say that was a lazy day meal!

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