One pot beans and rice

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This nutritious and flavoursome rice dish uses pantry staples and canned items. At only $0.75 per serve it’s budget-friendly and can be enjoyed with a side salad or as a filling for burritos or burrito bowls.

6

Serves

0

Serves of fruit (per serve)

1.5

Serves of vegetables (per serve)

Ingredients

2 tablespoons olive oil
1 brown onion, diced
2 garlic cloves, crushed
1 tablespoon smoked paprika
1 cup brown rice
10g salt reduced vegetable stock cube, crushed
2 cups water
420g can 3 bean mix, rinsed and drained
400g can diced tomatoes

Method

Heat oil in a heavy-based saucepan. Add onion and sauté until soft and translucent.
Add garlic and paprika and sauté a further 1 minute.
Add rice and cook for 2 minutes, stirring frequently until well coated.
Add stock cube, 2 cups of water, beans and tomatoes. Bring to a boil, reduce heat and simmer, covered, for 40 minutes or until liquid has absorbed and rice is tender, stirring occasionally.
Remove from heat and serve.

Recipe Notes

Use a 4 bean mix if a 3 bean mix is not available. Alternatively use canned black or red kidney beans.
Serving suggestions: Serve with a salad or use as a filling for burritos, burrito bowls or enchiladas.

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Nutrition per serving

1187 kJ	7.8g Fat	1.6g Sat. Fat	39.6g Carbs	5.7g Sugars	7.6g Fibre	8.8g Protein	529mg Sodium
409 per 100 g	2.7g per 100 g	0.6g per 100 g	13.6g per 100 g	2g per 100 g	2g per 100 g	3g per 100 g	182mg per 100 g

Acknowledgements

Recipe originally published by Nutrition Australia and created by Sanitarium Health Food Company.

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