Rice and Beans



  • 1 large zucchini, cubed
  • 2 tsp ground cumin
  • 1/2 tsp mild chili powder
  • 1/4 tsp paprika
  • 1 tsp salt
  • 3 tsp olive oil
  • 1 small onion, chopped
  • 2 C cauliflower florets
  • 1/2 small jicama, peeled and cubed (about 1 cup)
  • 1/2 green bell pepper, thinly sliced
  • 1 stalk celery, thinly sliced
  • 2 cloves garlic, minced
  • 2/3 C mung beans, picked through and rinsed
  • 1 1/2 C short brown rice
  • 2 1/2 C water
  • 1 T tomato paste
  • 2 T white vinegar
  • 1 T fresh oregano, minced
  • 1/4 tsp fresh ground pepper


1. Preheat over to 400 degrees F. Place the zucchini, cumin, chili powder, and paprika, half the salt, and half the oil in a large bowl. Toss to coat the zucchini. Coat a large baking sheet with cooking spray. Spread the zucchini in an even layer on the sheet, and bake for 20-25 minutes.

2. Heat the remaining oil in a large skillet. Add the onion, cauliflower, jicama, bell pepper, and celery. Cook 4-5 minutes until the veggies being to soften. Add the beans, rice, water, tomato paste, and remaining salt. Cover and bring to boil. Reduce the heat to low, and cook 40-45 minutes, or until the rice and beans are almost tender. Add the vinegar, oregano, and black pepper. Stir in the zucchini and serve immediately.

Recipe fromThe Yoga Body Dietused with permission.

Nutrition Information

  • Serving Size: Makes 4 servings