Green Chile Rice Skillet
This Green Chile Rice Skillet is a one-pot vegan recipe filled with beans, rice, veggies & soyrizo. Served up with so many delicious toppings!
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 small red onion diced
- 1 bell pepper diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 6 ounces soyrizo crumbled
- 1 1/2 cups white rice dry
- 3 cups broth I used vegan chicken broth
- 1 4-ounce can green chiles
- 1/3 cup vegan cream cheese I used Kite Hill
- 1 15-ounce can pinto beans drained and rinsed
- vegan yogurt, shredded cabbage, jalapeños, green onion, cilantro, corn chips, avocado optional toppings
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, bell pepper & dry seasonings and cook for 3 minutes. Add the soyrizo and brown for another 2 minutes.
- Pour in the rice, broth, green chiles & cream cheese and mix until smooth. Pour in the beans and give it one last stir. Bring to a boil, cover and lower heat. Cook for 20 minutes, or until the rice is cooked and the liquid is absorbed.
- Fluff the rice, taste and add salt if needed. Serve hot with any of the optional toppings.
Video
Nutrition
Calories: 399kcal | Carbohydrates: 58g | Protein: 15g | Fat: 14g