Vegetarian Mexican Stir Fry over Black Rice Recipe

Name: Vegetarian Mexican Stir Fry over Black Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2- 1/2 cups Vegetable Broth; 1- 1/4 cup Black Rice; 2 teaspoons Olive Oil; 3 cloves Garlic, Minced; 1 whole Red Onion, Cut Into Large Slices Or Chunks; 1 whole Green Bell Pepper, Seeded And Cut Into Large Chunks; 2 whole Yellow Squash, Cut Into Large Chunks; 3/4 cups Frozen Corn Kernels; 1 can (15 Oz. Can) Black Beans, Drained And Rinsed; 1/2 cups Water, Divided; 4 ounces, weight Canned Diced Green Chiles; 2 whole Vine Ripe Tomatoes, Seeded And Coarsely Chopped; 2 ounces, weight Crumbled Feta Cheese, For Garnish; 1 teaspoon Cornstarch; 1 teaspoon Chili Powder; 1/2 teaspoons Vegetable Bouillon, Dried; 1/2 teaspoons Dried Minced Onion; 1/4 teaspoons Paprika; 1/4 teaspoons Garlic Powder; 1/4 teaspoons Ground Cumin; 1/4 teaspoons Raw Sugar; 1 dash Cayenne Pepper; 1 dash Ground Cinnamon; 1 dash Black Pepper

Servings: persons

2- 1/2 cups Vegetable Broth
1- 1/4 cup Black Rice
2 teaspoons Olive Oil
3 cloves Garlic, Minced
1 whole Red Onion, Cut Into Large Slices Or Chunks
1 whole Green Bell Pepper, Seeded And Cut Into Large Chunks
2 whole Yellow Squash, Cut Into Large Chunks
3/4 cups Frozen Corn Kernels
1 can (15 Oz. Can) Black Beans, Drained And Rinsed
1/2 cups Water, Divided
4 ounces, weight Canned Diced Green Chiles
2 whole Vine Ripe Tomatoes, Seeded And Coarsely Chopped
2 ounces, weight Crumbled Feta Cheese, For Garnish
1 teaspoon Cornstarch
1 teaspoon Chili Powder
1/2 teaspoons Vegetable Bouillon, Dried
1/2 teaspoons Dried Minced Onion
1/4 teaspoons Paprika
1/4 teaspoons Garlic Powder
1/4 teaspoons Ground Cumin
1/4 teaspoons Raw Sugar
1 dash Cayenne Pepper
1 dash Ground Cinnamon
1 dash Black Pepper

1
Bring broth (or water) and rice to a boil in a medium saucepan.
2
Once it hits a boil cover the pan, reduce heat to a simmer, and cook for 50-55 minutes, or until all water is absorbed.
3
Combine all of the seasoning mix ingredients in a small bowl and use a pestle to crush and mix well, set aside.
4
Heat olive oil in a large wok or skillet over medium-high heat.
5
Add minced garlic, onions, and green pepper.
6
Saute for 3-4 minutes, until slightly softened.
7
Add in squash, corn, black beans and 1/4 cup water.
8
Continue to saute for about 5 minutes, until vegetables soften.
9
Stir in green chilies, remaining 1/4 cup water, and seasoning mixture.
10
Cook for about 3 minutes, until liquid has thickened.
11
Fold in tomatoes and remove from heat.
12
Serve 1 cup of stir fry over 1/2 cup rice.
13
Garnish with crumbled feta cheese if desired.
14
Nutrition Info per 1 serving: 259 calories, 5 g fat, 12 g protein, 40 g carbohydrates, 8 g fiber

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2- 1/2 cups Vegetable Broth, 1- 1/4 cup Black Rice, 2 teaspoons Olive Oil, 3 cloves Garlic, Minced, and more.

Yes, Vegetarian Mexican Stir Fry over Black Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Mexican Stir Fry over Black Rice

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