How to Make Easy Vegan Dirty Rice

Ingredients

• 1 cup Basmati Rice (rinsed until water runs clear)
• 1 cup Mixed Beans (cooked) (any canned mix – kidney, black, pinto; drained and rinsed)
• 2 cup Vegetable Stock (low‑sodium)
• 1 medium Onion (peeled and diced)
• 1 large Bell Pepper (julienned; any color)
• 2 stalks Celery Stalks (cut into 1/4‑inch pieces)
• 2 cloves Garlic (minced)
• 2 tablespoon Olive Oil (extra‑virgin)
• 1 teaspoon Dried Thyme (ground)
• 1/2 teaspoon Cayenne Pepper (adjust to heat preference)
• 1 teaspoon Paprika (smoked preferred)
• 1/2 teaspoon Creole Seasoning (optional but adds depth)
• 2 tablespoon Soy Sauce (low‑sodium; gluten‑free version optional)
• 1 teaspoon Worcestershire Sauce (vegan version if strict vegan)
• 2 cup Spinach (fresh, roughly chopped)
• to taste Salt (preferably kosher)
• 1 cup Water (adjust if needed for rice consistency)

Instructions

1. Prep the vegetables

   Dice the onion, julienne the bell pepper, slice the celery into 1/4‑inch pieces, and mince the garlic. Set aside in a bowl.

   Time: PT5M

2. Heat oil and sauté the Trinity

   Place the large pot over medium‑high heat, add olive oil, then add the onion, bell pepper, and celery. Sprinkle with a pinch of salt and sauté until softened and fragrant, about 4 minutes.

   Time: PT4M

   Temperature: Medium‑high heat

3. Bloom the spices

   Add the minced garlic, thyme, cayenne, paprika, and Creole seasoning to the pot. Stir constantly for 1‑2 minutes until the spices become aromatic.

   Time: PT2M

   Temperature: Medium heat

4. Toast the rice

   Add the rinsed basmati rice to the pot and stir to coat each grain with the oil and spices. Cook for 1 minute to lightly toast the rice.

   Time: PT1M

   Temperature: Medium heat

5. Add liquids and seasonings

   Pour in the vegetable stock, water, soy sauce, and Worcestershire sauce. Stir, then bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: Medium-high heat

6. Simmer the rice

   Reduce heat to low, cover the pot, and let the rice simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.

   Time: PT15M

   Temperature: Low heat

7. Stir in beans and spinach

   When the rice is almost done, gently fold in the cooked mixed beans and fresh spinach. Cover and let sit off the heat for 5 minutes so the spinach wilts but retains some bite.

   Time: PT5M

8. Finish and serve

   Fluff the rice with a fork, sprinkle a little extra paprika for color, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

8 g

Carbohydrates

45 g

Fat

5 g

Fiber

8 g