- 1/2 c. carrots, chopped
- 1/2 c. frozen peas
- 1 small onion, chopped
- 1/2 c. pimiento olives, halved
- 1 + 1 T olive oil
- One bag frozen meat crumble substitute
- 3 T tomato paste
- Package yellow rice
- Can black beans
- Cuban bread
Chop carrots and simmer in water just enough to cover. After 5 minutes, add peas and simmer 5 more minutes. Drain.
Heat pan with 1 T olive oil then add chopped onion. Satuee until clear. Add crumbles and tomato paste, plus 1 more T olive oil. Cook until combined and warmed thoroughly. Add olives, peas, and carrots. Season to taste if you want (salt, pepper, and/or lemon juice)
Prepare rice and beans according to package while other food is cooking. Serve with Cuban bread.