Beans & Rice

Ingredients

  • 1 Tbsp Olive Oil
  • 2 Large Pcs Garlic Cloves
  • 1 Large Pc Red Onion (Diced)
  • 1 Stalk Celery (Diced)
  • 1 Pc Green Bell Pepper (Diced)
  • 2, 1-Lb Cans Kidney Beans
  • 1 Tsp Onion Powder
  • 1 Tsp Salt
  • ¼ Tsp Ground Black Pepper
  • 1 Tbsp Hot Sauce
  • 2 ½ Cups Veg Stock
  • 1 Cup White Rice
  • 1 Tbsp Butter
  • 1 Tbsp Fresh Cilantro (Minced)

Method

1. Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, & bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, & hot sauce. Reduce heat to low & let mixture simmer slowly while you cook the rice.

2. Bring the veg stock to a boil & stir in rice & butter. Return to a boil, reduce heat to low, cover & cook for 20 minutes without removing the lid. Remove from heat &  let st&  for 5 minutes.

3. Fold rice & beans gently together & transfer to a serving dish. Serve garnished with cilantro.

Nutritional Facts

1



Calories475 Kcal

Total Fat5 g

Total Carbohydrates39 g

Protein29.6 g

DietaryFiber29.2 g

Sugars5.2 g

Sodium476 g

Potassium1742 g