I was thinking the other day that the vegetarian sloppy joe mixture would make a good topping for rice. However, I already have a go-to recipe for Black Beans and Rice, which is kind of a quintessential vegetarian dish.
This recipe is based on one by Simply Recipes, which is a great basic recipe to jump off from. This is one of the quickest recipes to make on a weeknight, and it has the added bonuses of being both delicious and nutritious. I added broth and tomato paste to make a little more of a sauce; you could substitute an equal amount of tomato sauce, or even a 14-oz can of diced tomatoes instead.
I used a roasted red pepper instead of a raw one, as suggested. In fact, I made this dish because I had a roasted red pepper in my refrigerator and I needed a use for it. When my peppers get to the end of the “good to use raw” stage, I roast them and refrigerate them to extend their lifespan a little.
Don’t forget that I don’t like my dishes too spicy, so you can definitely up the chili powder and cayenne to suit. This should taste spicy to you in the pan, because the rice and toppings cut the spiciness of the bean mixture when you serve it.
Black Beans and Rice
Adapted from Simply Recipes
Makes 6 servings
1 cup uncooked white rice
2 Tbsp olive oil
1 small onion, chopped
1 red bell pepper, chopped (or roasted red bell peppers)
3 cloves minced garlic
2 16-ounce cans of black beans, rinsed and drained
1/2 c vegetable stock
1 tbsp tomato paste
2 Tbsp white vinegar
1/8 teaspoon cayenne powder
1 tsp chili powder
1/2 tsp salt
Ground black pepper to taste
Juice from 1/2 lime
Cheddar cheese, chopped scallions, and sour cream for garnish
Cook rice according to package instructions.
Heat oil in a large skillet on medium high. Sauté onions and bell peppers (if raw) for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the black beans, red peppers (if roasted already), vegetable stock, tomato paste, vinegar, cayenne, chili powder, salt, and pepper. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
Remove from heat, squeeze lime juice into bean mixture and stir. Serve over rice, with cheddar cheese, scallions, and sour cream as garnishes.