Ingredients:
For the Green Beans:
- 1 lb fresh green beans, trimmed and cut into 2-inch pieces
- 1 tablespoon olive oil (or vegetable oil)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste for spiciness)
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 can (14 oz) diced tomatoes, with juice
- 1 cup vegetable broth (or water)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon tomato paste
- 1/2 teaspoon ground black pepper
- Salt, to taste
- 1 tablespoon maple syrup (optional, for a touch of sweetness)
For the Rice:
- 1 cup white or brown rice (preferably jasmine or basmati)
- 2 cups water (or vegetable broth for more flavor)
- Pinch of salt
Instructions:
- Cook the Rice:
- In a medium pot, combine the rice, water (or broth), and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Let the rice simmer for about 15-20 minutes for white rice (or 40-45 minutes for brown rice), until tender and the liquid is absorbed. Once done, fluff the rice with a fork and set aside.
- Prepare the Green Beans:
- While the rice cooks, heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté for about 5-7 minutes, until softened and translucent.
- Add the minced garlic, smoked paprika, cumin, chili powder, and cayenne pepper (if using) to the onions. Sauté for another 1-2 minutes, until fragrant.
- Add the Tomatoes and Broth:
- Stir in the diced tomatoes with their juice, vegetable broth, soy sauce, tomato paste, black pepper, and salt. Bring the mixture to a simmer.
- Add the green beans to the pan, making sure they are submerged in the sauce. Cover and let the beans cook for 10-15 minutes, stirring occasionally, until the beans are tender but still vibrant green.
- Simmer the Sauce:
- If you want a thicker sauce, remove the lid and let it simmer for an additional 5-10 minutes, allowing it to reduce slightly.
- Taste and adjust the seasoning, adding maple syrup for sweetness or more cayenne pepper for heat if desired.
- Serve:
- To serve, place a generous scoop of the cooked rice on each plate. Top with the spicy smothered green beans, making sure to spoon some of the flavorful sauce over the top.
Optional Garnishes:
- Chopped fresh cilantro or parsley
- Lemon wedges for a fresh, tangy contrast
- A dollop of vegan sour cream or yogurt to balance the spice
Tips:
- Heat level: Adjust the chili powder and cayenne pepper to your spice tolerance. If you prefer a milder version, omit the cayenne.
- Add-ins: You can add other vegetables like bell peppers, mushrooms, or tomatoes to the dish for extra flavor and texture.
- Make it a meal: For more protein, you can serve the green beans over the rice with baked tofu, tempeh, or chickpeas.
This Vegan Spicy Smothered Green Beans Over Rice is a flavorful, satisfying dish that balances spiciness with savory goodness. It’s perfect for a weeknight meal or when you want to impress guests with bold, comforting flavors!
