Tex Mex Beans and Rice

http://jenniferskitchen.com/2012/11/tex-mex-beans-and-rice-meatless-monday.html

Very Versatile

Tex Mex Beans and Rice is also a flexible dish. Add different toppings like diced avocado, salsa or fresh diced tomatoes, cilantro and lime juice, chopped olives, or guacamole. Change up your seasonings. Or use leftovers as a taco or burrito filling.

Happy Meatless Monday to you! I hope you have a great week!
Tex Mex Beans and Rice

This mild version of Tex Mex Beans and Rice is so flavorful and filling, you won’t miss the meat!

2 medium onions, diced small
3 medium carrots, finely diced
2 tablespoons olive oil
4 cloves garlic, minced or diced small
1 tablespoon lemon juice
3/4 cup corn kernels, drained
3 cups cooked brown rice
1/2 cup vegetable broth or water
1 1/2 tablespoons onion powder or granulated onion
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon paprika
1 tablespoon dried cumin
1/2 teaspoon garlic powder or granulated garlic
2 teaspoons salt
3 cups (two 15-ounce cans) black beans or pinto beans, drained

1. In a large pan, sauté onion and carrots in oil over medium heat until onions begin to look translucent and carrots are tender-crisp.

2. Add garlic and lemon juice sauté for 1 additional minute.

3. Stir in corn, rice, water, and seasonings and continue cooking for another 5 minutes.

4. Gently stir in beans. Cook until heated thoroughly.

Serve hot.