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  • One pot beans and rice

    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

    1. Heat oil in a heavy-based saucepan. Add onion and sauté until soft and translucent.
    2. Add garlic and paprika and sauté a further 1 minute.
    3. Add rice and cook for 2 minutes, stirring frequently until well coated.
    4. 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.
    5. 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

    1,113.8
    kJ
    9.3g
    Fat
    1.4g
    Sat. Fat
    36g
    Carbs
    4.7g
    Sugars
    5.8g
    Fibre
    6.35g
    Protein
    333.5mg
    Salt
    257
    per 100 g
    2.2g
    per 100 g
    0.3g
    per 100 g
    8.3g
    per 100 g
    1.1g
    per 100 g
    1.4g
    per 100 g
    1.5g
    per 100 g
    76.9mg
    per 100 g

    Acknowledgements

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