Lunch · Latin American
Rice and Red Beans
The staple of all of Latin America: rice and beans cooked together, seasoned with garlic and chili.
- per serving
- 609 kcal
- Protein
- 19 g
- Total time
- 43 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Rinse the 80 g of dry long-grain white rice and drain the 140 g of canned red kidney beans. Slice the 60 g of onion, dice the 70 g of bell pepper and chop the 6 g of garlic.
Heat the 12 g of oil in a small saucepan. Cook the onion, garlic and pepper for 5 minutes; add the 1 g of chili.
Add the rice and stir for 2 minutes. Pour in 180 ml of water, bring to a simmer, then cover and cook for 15 minutes over low heat.
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