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Vegan Rice Bowl

Don't worry  - I haven't gone all vegan on you. My love affair with BACON would never let that happen! I am just trying to incorporate more meatless meals into my diet. It's better for my body - and the planet.

I am a meat-lovin' girl through and through - give me a medium-rare steak or a juicy burger and I am a happy girl. I just realized I was eating way too much red meat and that isn't good for anyone. I love meat too much to ever become a vegetarian, but that doesn't mean I can't cut back on my meat consumption.  I found that this rice bowl was satisfying and pretty darn yummy. I didn't even miss the meat!

Vegan Rice Bowl
serves 4 - 6

1 Tbsp. olive oil
1 cup  uncooked long grain white rice
a little less than 2 cups of cold water
1/2 yellow onion
2 ribs celery
1 large carrot, peeled
1 jalapeno, seeds and ribs removed, minced
1 tsp. smoked paprika
1 tsp. ground cumin
1 15 oz. can chickpeas, rinsed and drained
juice of half a lime
2 scallions, chopped
2 Roma tomatoes, diced
fresh cilantro, about 1 Tbsp. chopped
a good pinch of salt and pepper

Finely chop the onion, celery and carrot or pulse them in the food processor. In a medium- sized saucepan, heat the oil over medium heat. Add the onion, celery and carrot to the pan and cook until softened. Add the rice, jalapeno, smoked paprika, cumin and drained chick peas. Cook for about one minute. Add the water and a good pinch of salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for 15 minutes. Turn off heat and let sit on the burner for another 5 minutes, without removing lid. Remove from heat and fluff with a fork. Add lime juice, scallions, tomato and cilantro. Serve warm or cold.

Recipe source: Beer. Butter. Bacon

Tags: Vegan, Vegetarian, Rice Bowl, Chick Peas

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