Vegan Spanish Rice Dinner

• 1 large red bell pepper, diced
• 1/2 large onion, diced
• olive oil
• 1 Asian eggplant, diced
• 1 yellow summer squash, diced
• 1 (16 ounce) can pinto beans, drained and rinsed
• 3 tablespoons capers
• 3 cups cooked rice
• 1/4 teaspoon whole mustard seeds, or to taste
• 1/4 teaspoon dehydrated minced garlic, or to taste
• 1/4 teaspoon red pepper flakes, or to taste
• 1/4 teaspoon ground cumin, or to taste
• 1/4 teaspoon dried cilantro, or to taste
• salt to taste

1. Place red bell pepper and onion in a large frying pan over medium heat. Add olive oil. Cook and stir until onion becomes translucent, about 5 minutes. Add eggplant and squash; cover and cook until tender, about 5 minutes more. Add pinto beans and capers. Cook until heated through, about 5 minutes. Add rice. Stir well and add mustard seeds, garlic, pepper flakes, cumin, cilantro, and salt.

red bell pepper, onion, olive oil, asian eggplant, yellow summer, pinto beans, capers, rice, whole mustard seeds, garlic, red pepper, ground cumin, cilantro, salt

Taken from www.allrecipes.com/recipe/261371/vegan-spanish-rice-dinner/ (may not work)