Vegan Spanish Rice Dinner - cooking recipe

Ingredients

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

Preparation

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.