[MC-AllEthnic-Recipes] Salsa Rice and Red Beans - TexMex Vegan

 

                      

* Exported from MasterCook *

                    Salsa Rice and Red Beans - TexMex

Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : LowFat (Less than 15%)          Vegan

  Amount  Measure       Ingredient -- Preparation Method

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  1         Tablespoon  olive oil

  1             medium  yellow onion -- chopped

  3             cloves  garlic -- chopped

  1                cup  long-grain brown rice

  2               cups  water

                        salt

  3               cups  cooked dark red kidney beans -- or 2 (15.5 oz) cans, drained & rinsed

  28            ounces  canned diced tomatoes -- (1 can) drained

  4             ounces  canned diced green chiles -- mild or hot, drained

  1           teaspoon  chili powder

     1/2      teaspoon  dried oregano

     1/2      teaspoon  ground cumin

     1/4      teaspoon  black pepper

     1/2           cup  Cheezee Sauce -- (optional) or other vegan cheese-like sauce

  1              large  ripe tomato -- diced

  3                     green onions -- minced (optional)

In a large skillet, heat the oil over medium heat. Add the onion, cover

and cook until softened, about 5 minutes. Add the garlic and cook for 30

seconds longer. Stir in the rice and water. Add salt to taste, cover and

simmer until the rice is tender, 35 to 45 minutes.

Stir in the bens, tomatoes, chiles, chili powder, oregano, cumin, and

pepper. Simmer to heat through and blend the flavors, about 10 minutes.

Taste and adjust the seasonings, if necessary.

Serve hot, drizzled with the cheezee sauce, if using, the diced tomatoes

and the green onions, if using.

Makes 4 servings

AuthorNote: This easy and flavorful skillet supper is ideal for buy

weeknights. If you have rice that is already cooked, it can be put

together even faster (just eliminate the 2 cups of water used for cooking

the rice). For a real shortcut, used bottled tomato salsa in place of the

onion, garlic, canned tomatoes, and chiles. If you can find tomato salsa

on sale, this shortcut can save you money as well as time. Depending on

the heat of your salsa and chiles, this can be as mild or as spicy as you

like.

Splurge a Little: Garnish with a diced ripe avocado.

Vegan Cheezee Sauce

     2/3           cup  nutritional yeast

  3        Tablespoons  cornstarch

  1 1/4      teaspoons  salt

     1/2      teaspoon  garlic powder

  2               cups  plain unsweetened soy milk -- or water

  1         Tablespoon  olive oil

  2          teaspoons  fresh lemon juice

  2          teaspoons  apple cider vinegar

  1           teaspoon  yellow mustard

In a medium saucepan, combine the yeast, cornstarch, salt, and garlic

powder. Turn the heat on medium and whisk in the soy milk. Cook, stirring,

until the sauce thickens, about 1 minute.

Remove from the heat and stir in the oil, lemon juice, vinegar, and

mustard. The sauce is now ready to use. If not using right away,

refrigerate the sauce in a container with a tight-fitting lid, where it

will keep for several days.

Makes about 2 1/2 cups (10 one-quarter cup servings)

AuthorNote: This thick, flavorful sauce is drastically less expensive than

commercial cheese alternatives - and it tastes better than many of them,

too. Use it in a casseroles or Mexican rice and bean bake, as a topping

for grain and vegetable dishes such as nacho taco salad, drizzled onto

your favorite pizza, or anytime a cheesy flavor is in order.

Per Serving (excluding unknown items): 40 Calories; 2g Fat (50.1% calories

from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

279mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates.

Cuisine:

  "TexMex"

Source:

  "Vegan on the Cheap by Robin Robertson, 2010"

S(Formatted by Chupa Babi):

  "Jan 2013"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 456 Calories; 6g Fat (11.1%

calories from fat); 20g Protein; 84g Carbohydrate; 15g Dietary Fiber; 0mg

Cholesterol; 738mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat;

1 1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 4709 0 0 0 0 0 0 0 0 0

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