Rice and Beans

I was really in the mood for something spicy tonight so I decided to have a Mexican inspired dish:

 The rice is brown rice seasoned with sea salt, pepper, garlic, and curry powder.  The refried beans are fat free and canned. 

The vegetables are a mix of eggplant, sliced bell peppers, spinach, and .5 cup of salsa- all cooked on the stove in a pan.

It was really spicy and filling so i’m happy! 

It comes in at roughly 385 calories, 16 grams of protein, and a whopping 17 grams of fiber!

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3 Comments »

  1. VeggieGirl said

    wow, that Mexican feast looks DIVINE!! such a great mix of ingredients and flavors you’ve got there. yum!

  2. veganseat said

    VeggieGirl- Thanks for the comment! I think I could eat this flavor combo every single night of the week! I love your site by the way, I’m a huge baker but I haven’t baked a lot of vegan items before. I’m looking forward to experimenting over Easter break.

  3. ninaki said

    Hey!your mexican dish looks crazy!welcome to the world of food blogging…

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