Rice & Beans
Servings: 8
Calories: 164kcal
A classic duo that’s full of flavor and texture! These Rice and Beans are delicious served as a flavorful side or transform them into a hearty meal by adding your favorite protein and veggies.
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Ingredients
- 1 Tbsp olive oil (15g)
- 1 small yellow onion (120g) chopped small
- 1 red bell pepper (150g) chopped small
- 1 garlic clove minced
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 cup long grain white rice (180g)
- 15- oz. can kidney beans or black beans drained & rinsed
- 1 cup vegetable broth (240g)
- 1 cup chunky salsa (240g)
- 1 Tbsp tomato paste the tomato paste in the tube works great for this
Instructions
- Heat olive oil in a dutch oven or deep pan over medium heat. Add the onion and bell pepper. Season with a little salt and pepper to taste. Cook, stirring occasionally until tender.
- Stir in the garlic, paprika and cumin. Then add the rice, beans, vegetable broth, salsa and tomato paste. Stir to combine.
- Bring to a boil, then reduce heat to low, and bring to a gentle simmer. Cover and cook until rice is tender and the liquid is absorbed, about 20 minutes. Stir occasionally. Reduce heat if rice is sticking to the bottom.
- Transfer to a serving bowl and garnish with cilantro. Serve with a dollop of sour cream and enjoy!
Notes
Store leftover rice and beans in an airtight container in the fridge for 3-4 days. Reheat in the microwave or stovetop. I do like to sprinkle just a few drops of water on my rice and beans when heating to make sure they don't dry out in the microwave.
Nutrition
Serving: 1/2 cup (132g) | Calories: 164kcal | Carbohydrates: 30.7g | Protein: 5.6g | Fat: 2.1g | Saturated Fat: 0.3g | Sodium: 334.7mg | Potassium: 285.1mg | Fiber: 3.9g | Sugar: 4.8g