Rice – This recipe calls for pre-cooked rice, so leftover rice is great.
  Beans – I used a can of pinto beans that I had in the pantry. However, any kind of bean will work (black, kidney, chickpeas, lentils).
  Vegetables – I used red onion, red bell pepper, and green bell pepper. 
  Garlic and Jalapeno – Fresh garlic and jalapeño add extra flavor and heat.
  Spices – This recipe is seasoned with cumin, paprika, smoked paprika, garlic powder, dried oregano, salt, and pepper.  
  Olive Oil – This helps to moisten the rice-and-bean mixture and allows the rice to brown nicely. 
  Optional Toppings – I like to make a bowl out of this recipe and add toppings like avocado, salsa, sour cream, cheese, cilantro, lime juice, and tomato.

This Easy Rice and Bean Stir Fry comes together in just about 20 minutes and fills you up with plant based protein!  It’s made using leftover rice, canned beans, a few veggies and spices.  

Ingredients

  1-2 tablespoons olive oil, divided
  1/2 medium sized onion, diced (you can use whatever color you like)
  1 small red bell pepper, diced
  1 small green pepper, diced
  2-3 cloves garlic, minced
  1-2 tablespoons chopped jalapeno, I used pickled jalapeños
  2-3 cups cooked rice, white or brown
  1 (15 oz) can pinto beans, drained and rinsed
  2 teaspoons cumin
  2 teaspoons paprika
  1/2 teaspoon smoked paprika
  1 teaspoon granulated garlic
  1/2 teaspoon dried oregano
  1 teaspoon salt, or more if desired
  1/2 teaspoon black pepper
  Optional toppings: avocado, cilantro, cheese, sour cream, guacamole, tomato, salsa, hot sauce

Instructions

1. Heat a large pan over medium heat and add about 2 teaspoons olive oil.  Once hot, add in the diced onion, green pepper and red pepper.  Mix together and cook until vegetables are softened, 2-3 minutes, and then add in the garlic and jalapeños.  Cook for another 1-2 minutes.
2. Next, add in the cooked rice, pinto beans, all of the spices and about 1 more tablespoon of oil.  You can use less if you like.  Mix everything together until completely combined and use the back of a spatula to press the rice and bean mixture down.  Let cook for a minute or two and then flip rice, press down again and cook another 2-3 minutes.  It’s nice if you can brown the rice a little bit.
3. Remove rice from the heat and add in a small handful of chopped cilantro and a squeeze of fresh lime juice.  Add extra salt and pepper if desired and mix together well.  Serve in a bowl with your favorite toppings with a side of tortilla chips, if desired.  You can also use for a taco or burrito filling.  Enjoy!