A classic Spanish dish, this is a great choice when you want something easy and hearty. Briny olives perk up the mellow flavor of brown rice and beans.

　　

Ingredients

6 servings

　　1 1/4 cups long-grain brown rice, rinsed

　　2 tablespoons extra virgin olive oil

　　1 large onion, quartered and thinly sliced

　　4 garlic cloves, minced

　　1 green bell pepper, diced

　　One 16-ounce can small red beans, drained and rinsed

　　1 1/2 cups diced tomatoes

　　2/3 cup pimiento-stuffed green olives, sliced

　　3 scallions, thinly sliced

　　1 teaspoon dried oregano

　　1/4 teaspoon dried thyme

　　Cayenne or dried red pepper flakes

　　Salt and freshly ground pepper to taste

　　1/4 to 1/2 cup chopped fresh cilantro or parsley to taste

　　

Step 1

Combine the rice with 3 cups water in a small saucepan and bring to a rapid simmer. Lower the heat, cover, and simmer until the water is absorbed, 30 to 35 minutes. If you like a more tender grain, add another 1/2 cup water and cook until absorbed.

　　

Step 2

About 15 minutes before the rice is done, heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and bell pepper and sauté until all are golden.

　　

Step 3

When the rice is done, add it to the skillet along with the beans, tomatoes, olives, scallions, oregano, thyme, and cayenne to taste. Cook for 5 minutes, or until everything is heated through. Season with salt and pepper, then stir in cilantro to taste. Serve at once.

　　

Menu Suggestions

Step 4

Complete this meal with a salad of mixed greens with seedless orange sections and toasted sliced or slivered almonds, dressed in a natural vinaigrette or olive oil and balsamic vinegar. On the side, serve Zucchini and Summer Squash Sauté (page 209) or steamed broccoli.

　　

Step 5

Polenta slices grilled on a very lightly oiled pan go well with this, as do steamed cauliflower florets. If time allows, make both; if not, choose one. Complete the meal with a platter of red and yellow peppers, artichoke hearts, cherry tomatoes, and orange slices.

　　

nutrition information

Step 6

Calories: 293

　　

Step 7

Total Fat: 9g

　　

Step 8

Protein: 9g

　　

Step 9

Carbohydrates: 48g

　　

Step 10

Fiber: 6.5g

　　

Step 11

Sodium: 665mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).